Making Sense of Food: Exploring Cultural and Culinary Identities

Makign Sense of Food front

Making Sense of Food: Exploring Cultural and Culinary Identities

£14.75£19.99

Edited by Sally M. Baho and Gregory A. Katsas

Year: 2016

Available Formats:

Paperback: ISBN 978-1-84888-011-5

eBook (pdf): ISBN 978-1-84888-465-6

All the pieces found in this volume are like precious ingredients of a rare recipe. They represent different perspectives and originate from different starting points.

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All the pieces found in this volume are like precious ingredients of a rare recipe. They represent different perspectives and originate from different starting points. While each piece is characterized by an internal balance of theoretical, empirical, and methodological approaches, each explores food as it relates to some unique aspect of society, culture, and/or the human condition. All put together, the nine chapters “cook up” an understanding of food in its true multi-layered character. Using an interdisciplinary approach, the reader of this volume can arrive at meaningful conclusions, draw interesting connections, and at the end, have a better understanding of an activity central to all humanity from the beginning of its existence.

Introduction
Sally M. Baho and Gregory A. Katsas

The Notoriously Bad Cooking of England
Ina Lipkowitz

Foodways in Cultural Identity: A Case Study of the Yorùbá of West Africa and Their Diasporas
Ann Allen

From Eating by Necessity to Rather Do Without: Food Habits, Social Classes and Wartime Food Situation in Britain
Natacha Chevalier

Food and Inequalities: From Global to Local and Everything in Between
Gregory Katsas

The Myths We Tell Ourselves: Food, Globalisation and Identity in Milenio Carvalho
Nina B. Namaste

The Food-Woman Connection: Is Food Really a Woman’s Thing?
Vrinda Varma

Fresh, Frozen and Processed Fish: Consumption Practices of Fish in Transition
Silje Elisabeth Skuland

Food Shopping and Eating Habits in Later Life: Implications for Retailers and Public Health in Contributing to the Well-Being of Older People
Sue Hollinrake, Will Thomas, Andreea Tocca, and Penny Cavenagh

Relationships between Food, Nutrition and Well-Being for People Living in Regional Retirement Villages
Julie Reis and Judy Nagy

Sally M. Baho is a researcher at the Naval Postgraduate School in Monterey, California and an aspiring food scholar. Her interests include food as it relates to identity, culture, immigrants and diaspora communities, memory and nostalgia, and its dynamic nature in the 21st Century.

Gregory A. Katsas is a sociologist living in Athens, Greece and teaches at the American College of Greece. A social demographer by training involved in the understanding of immigrant adaptation, has developed a research interest in the study of food as this connects to inequalities and cultural variations. In his leisure time he enjoys photography.