What do the fashionable food hot spots of Cape Town, Mumbai,
Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite
all their differences, consumers in each major city are drawn to a
similar atmosphere: rough wooden tables in postindustrial interiors
lit by edison bulbs. There, they enjoy single-origin coffee,
kombucha, and artisanal bread. This is ‘Global Brooklyn,’ a new
transnational aesthetic regime of urban consumption. It may look
shabby and improvised, but it is all carefully designed. It may
romance the analog, but is made to be Instagrammed. It often
references the New York borough, but is shaped by many networked
locations where consumers participate in the global circulation of
styles, flavors, practices, and values. This book follows this
phenomenon across different world cities, arguing for a stronger
appreciation of design and materialities in understanding food
cultures. Attentive to local contexts, struggles, and identities,
contributors explore the global mobility of aesthetic, ethical, and
entrepreneurial projects, and how they materialize in everyday
practices on the ground. They describe new connections among
eating, drinking, design, and communication in order to give a
clearer sense of the contemporary transformations of food cultures
around the world.
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