A myriad of fresh possibilities is offered when researching in food studies. Just like any other area of knowledge, researchers here breathe the present because they have already absorbed the past and can easily try to devise the future. As the question of authenticity and adaptability rises urgently, we gain knowledge of the specificities where cultural heritage faces assimilation from other lifestyles, in an effort to save and reshape the community and its cultural identity. Food researchers have also struggled with the constructions and measuring of tastes within diverse communities by comparison to other references, even though it has become harder to discern matters from expert advice and controlled mediation. Therefore, we invariably come across the power of representations, in deep association with culture and the society that produces them, for there are increasingly complex food systems bearing diverse layers of meaning.
Tasting Cultures: Thoughts for Food
Edited by Maria José Pires
From production to preparation and consumption, inclusive and coherent food systems are studied in detail, as the multifaceted knowledge of such food phenomena is based on interdisciplinary looks.
Want to see more? You can now download the full Introduction.Download Free Sample
Tastes and Cultures: Thoughts for Food
Maria José Pires
Part I Shaping Cultures: Food, Identity and Community
Italian Food in USA: It’s Fashion and into the Spotlight
Irreverence and Recreation of ‘Bacalhau’, the Portuguese Faithful Friend
Maria José Pires
Colonial Food in Poetry: Hong Kong and Macau in Leung Ping-kwan’s Food Poetry
Ames Siu, Yan-ho
Food Cultures and the Diaspora: Kerala Nurses in Brisbane
Preetha Thomas, Lisa Schubert, Andrea Whittaker and Brigitte Sébastia
Part II Constructing Tastes: Food, Representations and Control
A Making Sense of New Food Technologies and Trust in Food (1960-1995)
Designed Pleasure: How Advertising Is Selling Food as Drugs
Living under Control: Social Representation of Dieting for Brazilian and Spanish Women
Maria Clara de Moraes Prata Gaspar and Lis Furlani Blanco
Being Faceless in the Fear of Food
Anne-Marie Gloster and Amber Leigh Thompson
The Common Oat as Food and Medicament in Greek Medical Treatises of Antiquity and Byzantium, II-VII c. AD.
Ham in Ancient and Byzantine Dietetics, Medicine and Gastronomy