Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets.
Museum exhibitions. These objects, representations, and
environments are part of what the volume calls the material
cultures of food. The book features leading scholars,
professionals, and chefs who apply a material cultural perspective
to consider two relatively unexplored questions: 1) What is the
material culture of food? and 2) How are frameworks, concepts, and
methods of material culture used in scholarly research and
professional practice? This book acknowledges that materiality is
historically and culturally specific (local), but also global, as
food both transcends and collapses geographical and ideological
borders. Contributors capture the malleability of food, its
material environments and "stuff," and its representations in
media, museums, and marketing, while following food through cycles
of production, circulation, and consumption. As many of the
featured authors explore, food and its many material and immaterial
manifestations not only reflect social issues, but also actively
produce, preserve, and disrupt identities, communities, economic
systems, and everyday social practices. The volume includes
contributions from and interviews with a dynamic group of scholars,
museum and information professionals, and chefs who represent
diverse disciplines, such as communication studies, anthropology,
history, American studies, folklore, and food studies.
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