This enlightening collection of essays from expert scholars examines the idea of food nomadism and food nomads. Looking at the role of mobility and the influence of food manufacturers and related industries, they reveal the complexities of this intriguing subject.
This enlightening collection of essays from expert scholars examines the idea of food nomadism and food nomads. Looking at the role of mobility and the influence of food manufacturers and related industries, they reveal the complexities of this intriguing subject.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Produktdetails
Produktdetails
Rowman & Littlefield Studies in Food and Gastronomy
> Jean-Pierre Williot is Professor of Contemporary History at Sorbonne University, Paris. He is author or co-author of twenty books about various topics (history of gas industry, history of railways, food history). His main research interests history of consumption and innovation.
Inhaltsangabe
1 From Noun (the Food of the Nomads) to Adjective (Nomadic Eating) Isabelle Bianquis 2 Mongolian Nomadic Herders are Sedentary Eaters Sandrine Ruhlmann 3 McDonald's in the Desert: Bedouins, Fast-Food, and Modernity in Southern Israel Nir Avieli 4 Nomadism in the Food Culture of the Yakuts and the Indigenous Peoples of Yakutia Izabella Borisova and Antonina Vinokurova 5 Circulating Food Practices and Food Representations on Senegalese Inhabitants of Bordeaux and Dakar Chantal Crenn 6 Space-Food: Food in Mobile Technological Environments of Late High-Modernity Alwin Cubasch 7 Eating on Corsica's GR Footpaths and Trails: Choosing between Hi-tech and Tradition Philippe Pesteil 8 Italian-Sounding: A World Carrier of a Traveling Cuisine Giovanni Ceccarelli and Stefano Magagnoli 9 Imagining Culinary Nomadism: Food Exchanges Shaped by Global Mixed Race, Diasporic Belongings, and Cosmopolitan Sensibilites Jean Duruz 10 The Traveling Priest: Food for the Spirit and Food for the Body Luciano Maffi 11 Conclusion: From Anthropology to History Jean-Pierre Williot Notes Index About the Editors and Contributors
1 From Noun (the Food of the Nomads) to Adjective (Nomadic Eating) Isabelle Bianquis 2 Mongolian Nomadic Herders are Sedentary Eaters Sandrine Ruhlmann 3 McDonald's in the Desert: Bedouins, Fast-Food, and Modernity in Southern Israel Nir Avieli 4 Nomadism in the Food Culture of the Yakuts and the Indigenous Peoples of Yakutia Izabella Borisova and Antonina Vinokurova 5 Circulating Food Practices and Food Representations on Senegalese Inhabitants of Bordeaux and Dakar Chantal Crenn 6 Space-Food: Food in Mobile Technological Environments of Late High-Modernity Alwin Cubasch 7 Eating on Corsica's GR Footpaths and Trails: Choosing between Hi-tech and Tradition Philippe Pesteil 8 Italian-Sounding: A World Carrier of a Traveling Cuisine Giovanni Ceccarelli and Stefano Magagnoli 9 Imagining Culinary Nomadism: Food Exchanges Shaped by Global Mixed Race, Diasporic Belongings, and Cosmopolitan Sensibilites Jean Duruz 10 The Traveling Priest: Food for the Spirit and Food for the Body Luciano Maffi 11 Conclusion: From Anthropology to History Jean-Pierre Williot Notes Index About the Editors and Contributors
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