The field of food studies has been growing rapidly over the last
thirty years and has exploded since the turn of the century.
Scholars from an array of disciplines have trained fresh
theoretical and methodological approaches onto new dimensions of
the human relationship to food. This anthology capitalizes on this
particular cultural moment to bring to the fore recent scholarship
from some new and established voices and that have been pushing the
limits of the field into ever more fascinating and innovative
directions.
Taking Food Public is organized into five interrelated sections:
food production, consumption, performance, diasporas, and activism.
The articles in this reader aim to provide new perspectives on the
changing meanings and uses of food in the twenty-first century.
This book integrates understandings of race, class, gender,
region, sexuality and ethnic/national identity into the human
experience of food. Taking Food Public also examines how this
experience is manifested in extraordinary forms of food production
and consumption (in mass media performances of cooking and eating,
redefinitions of foodways throughout Diasporas, identities around
food, and in food activism).
Most important, this bewildering array of new academic insights
into food and culture as well as the wealth of new food trends and
food issues around the world cries out for original ways to frame,
organize, and help teach these new developments. Here are the right
Editors to help write original, teachable, foundational essays and
otherwise organize this disparate, exciting new material into a
coherent whole.
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