Reimagining Marginalized Foods Global Processes, Local Places
This volume brings together ethnographically based anthropological analyses of shifting meanings and representations associated with the foods, ingredients, and cooking practices that of marginalized and/or indigenous cultures. Contributors are particularly interested in how these foods intersect wi...
| Otros Autores: | , |
|---|---|
| Formato: | Libro electrónico |
| Idioma: | Inglés |
| Publicado: |
Tucson :
University of Arizona Press
2012
2012. |
| Materias: | |
| Ver en Biblioteca Universitat Ramon Llull: | https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009431229306719 |
Tabla de Contenidos:
- Loving people, hating what they eat: marginal foods and social boundaries / Richard Wilk
- Highland haute cuisine : the transformation of alpaca meat / Lisa Markowitz
- Redefining the cultural meanings of Sinonggi during the Indonesian Decentralization Era / Wini P. Utari
- When the marginal becomes the exotic : the politics of culinary tourism in indigenous communities in rural Mexico / Lois Stanford
- Discovering pom's potential / Karin Vaneker
- Redefining and re-presenting minor millets in South India / Elizabeth Finnis
- Developing cheese at the foot of the Alps / Cristina Grasseni
- Conclusions: culture, tradition, and political economy / John Brett.
