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The Restaurants Book
Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods, or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.
Black Skins, French Voices
This book is about the choices black French citizens make when they move from Martinique and Guadeloupe to Paris and discover that they are not fully French. It shows how ethnic activists in the Afro-Caribbean diaspora organize to demand what has never been available to them in France.
New Orleans
Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native and founder of the Southern Food and Beverage Museum there, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts with the indigenous population, resources and environment, then reveals the contributions of the immigrant populations, major industries, marketing networks, and retail and major food industries and finally discusses famous restaurants and signature dishes. This must-have book will inform and delight food aficionados and fans of the Big Easy itself.
The Restaurants Book
Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. This text brings together anthropological insights into these postmodern places.
The Global Japanese Restaurant
With more than 150,000 Japanese restaurants around the world, Japanese cuisine has become truly global. Through the transnational culinary mobilities of migrant entrepreneurs, workers, ideas and capital, Japanese cuisine spread and adapted to international tastes. But this expansion is also entangled in culinary politics, ranging from authenticity claims and status competition among restaurateurs and consumers to societal racism, immigration policies, and soft power politics that have shaped the transmission and transformation of Japanese cuisine. Such politics has involved appropriation, oppression, but also cooperation across ethnic lines. Ultimately, the restaurant is a continually reinve...
Race and War in France
Reservoirs of men -- Race and the deployment of troupes indigènes -- Hierarchies of rank, hierarchies of race -- Race and language in the army -- Religion and the "problem" of Islam in the French army -- Race, sex, and imperial anxieties -- Between subjects and citizens
Terror and Consensus
This volume of twelve essays focuses on two interrelated issues. First, it addresses the historical and cultural determinants that have given rise to what frequently has been described as the French exception, the unusually conflictual French political process inherited from the revolutionary past in the eighteenth and nineteenth centuries and its accompanying avant-gardism in artistic, literary, and philosophical practice, both of which distinguish France from other European countries. Second, the contributors assess the exhaustion of this tradition in recent yearsnoted prominently on the occasion of the celebration of the bicentennial of the Revolution in 1989in a progressive normalization of French society that has been the final outcome of the liquidation of the colonial empire, the collapse of Marxism as a social force, and the integration of France into the European Union. The contributors are Jean-Marie Apostolidès, Marc Augé, Barbara Cassin, Françoise Gaillard, Maurice Godelier, Jean-Joseph Goux, Françoise Lionnet, Jean-François Lyotard, Mark Poster, Pierre Saint-Amand, Susan Suleiman, and Philip R. Wood.
Creole Economics
What do the trickster Rabbit, slave descendants, off-the-books economies, and French citizens have to do with each other? Plenty, says Katherine Browne in her anthropological investigation of the informal economy in the Caribbean island of Martinique. She begins with a question: Why, after more than three hundred years as colonial subjects of France, did the residents of Martinique opt in 1946 to integrate fully with France, the very nation that had enslaved their ancestors? The author suggests that the choice to decline sovereignty reflects the same clear-headed opportunism that defines successful, crafty, and illicit entrepreneurs who work off the books in Martinique today. Browne draws on...
Race in France
Scholars across disciplines on both sides of the Atlantic have recently begun to open up, as never before, the scholarly study of race and racism in France. These original essays bring together in one volume new work in history, sociology, anthropology, political science, and legal studies. Each of the eleven articles presents fresh research on the tension between a republican tradition in France that has long denied the legitimacy of acknowledging racial difference and a lived reality in which racial prejudice shaped popular views about foreigners, Jews, immigrants, and colonial people. Several authors also examine efforts to combat racism since the 1970s.
