Parasecoli Gastronativism

Food, Identity, Politics
1. Auflage 2022
ISBN: 978-0-231-55437-4
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

Fabio Parasecoli identifies and defines the phenomenon of “gastronativism,” the ideological use of food to advance ideas about who belongs to a community and who does not. Featuring a wide array of examples from all over the world, this book is a timely, incisive, and lively analysis of how and why food has become a powerful political tool.

Autoren/Hrsg.

Parasecoli, Fabio

Fachgebiete

• Sozialwissenschaften Politikwissenschaft Politische Ideologien Nationalismus
• Interdisziplinäres Wissenschaften Wissenschaft und Gesellschaft | Kulturwissenschaften Kulturwissenschaften: Ernährung & Gesellschaft
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Politikwissenschaft Politikwissenschaft Allgemein Politische Globalisierung

Inhaltsverzeichnis

Preface
Acknowledgments
Part I: Gastronativism
1. Introduction: Enter Gastronativism
2. Defending Privilege: Exclusionary Gastronativism
3. Towards a Better Future: Non-Exclusionary Gastronativism
Part II: The Power of Food
4. Food and Identity
5. Food and Power
Part III: Borders and Flows
6. Food, Nations, and Nationalism
7. Food and Diplomacy
8. National Products in the Global Market
Part IV: Between Here and There
9. Migrant Food
10. Contagions
Conclusion: What Future?
Notes
Bibliography
Index

Über Autor(innen)

Fabio Parasecoli is professor of food studies in the Nutrition and Food Studies Department at New York University. He is the author of Food (2019), coauthor of Feasting Our Eyes: Food Films and Cultural Identity in the United States (Columbia, 2016), and coeditor of Global Brooklyn: Designing Food Experiences in World Cities (2021), among other books.