Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Food and Culture
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
Pizza and Pizza Chefs in Japan: A Case of Culinary Globalization
This book analyzes the reception of artisanal pizza in Japan through the lens of professional pizza chefs. The movement of food and workers, and the impact that such movements have on the artisanal workers occupation are at issue.
Onomastics in Contemporary Public Space
Onomastics in Contemporary Public Space aims at analysing names and name-giving from an intercultural perspective, within the context of contemporary public space. As was the case of Name and Naming: Synchronic and Diachronic Perspectives (Cambridge Scholars Publishing, 2012), the geographical areas investigated in the studies included in this volume are very diverse, referring not only to European cultural space, but also to American, Asian, African and Australian contexts. Being a collective work, the book brings together 49 specialists from 18 countries; namely Australia, Belgium, Finland, France, Germany, Israel, Italy, Japan, Malta, the Netherlands, Poland, Romania, Russia, Singapore, S...
The Globalization of Asian Cuisines
This book provides a framework for understanding the global flows of cuisine both into and out of Asia and describes the development of transnational culinary fields connecting Asia to the broader world. Individual chapters provide historical and ethnographic accounts of the people, places, and activities involved in Asia's culinary globalization.
The Question of Skill in Cross-Border Labour Mobilities
Selecting migrants based on skill has become a widely practised migration policy in many countries around the world. Since the late 20th century, research on 'skilled' and 'highly skilled' migration has raised important questions about the value and ethics of skill-based labour mobility. More recent research has begun to question the concept of skill and skill categorisation in both government policy and academic research. Taking the view that 'skills' are socially constructed categories and highly malleable concepts in practice, this edited volume centres the discussion on the following questions: Who are the arbitrators of skill? What constitutes skill? And how is skill constructed in the ...
The Paradox of Authenticity in a Globalized World
Authenticity in our globalized world is a paradox. This collection examines how authenticity relates to cultural products, looking closely at how a particular "ethnic" food, or genre of popular music, or indigenous religious belief attains its aura of originality, when all traditional cultural products are invented in a certain time and place.
New Perspectives in Italian Cultural Studies: Definitions, theory, and accented practices
New Perspectives in Italian Cultural Studies. Volume 1: Definitions, Theory, and Accented Practices is a collection of essays that identifies a number of different approaches in cultural studies and in Italian cultural studies in particular. It highlights that history of cultural studies and new developments in the field as well focuses on practicing cultural studies with essays devoted to Italian hip hop culture, postcolonial Italy and queer diaspora, Occidentalism in Japan, Italian racism and colonialism.
Food, Power, and Agency
Grounded in the work of Roland Barthes, Bruno Latour, Pierre Bourdieu, and Michel Foucault, this exciting book uses food as a lens to examine agency and the political, economic, social, and cultural power which underlies every choice of food and every act of eating. The book is divided into three parts - National Characters; Anthropological Situations; Health – with each of the eight chapters exploring the power of food as well as the power relationships reflected and refracted through food. Featuring contributions from historians, sociologists, anthropologists, and cultural studies scholars from around the world, the book offers case studies of a diverse range -from German cuisine and ethnicity in San Francisco after the Gold Rush, through Italian cuisine in Japan, to 'ultragreasy bureks' and teenage fast food consumption in Slovenia. By directly engaging with questions of agency and power, the book pushes the field of food studies in new directions. An important read for students and researchers in food studies, food history, anthropology of food, and sociology of food.
Feeding Japan
This edited collection explores the historical dimensions, cultural practices, socio-economic mechanisms and political agendas that shape the notion of a national cuisine inside and outside of Japan. Japanese food is often perceived as pure, natural, healthy and timeless, and these words not only fuel a hype surrounding Japanese food and lifestyle worldwide, but also a domestic retro-movement that finds health and authenticity in ‘traditional’ ingredients, dishes and foodways. The authors in this volume bring together research from the fields of history, cultural and religious studies, food studies as well as political science and international relations, and aim to shed light on relevant aspects of culinary nationalism in Japan while unearthing the underlying patterns and processes in the construction of food identities.
In the Restaurant
What does eating out tell us about who we are? The restaurant is where we go to celebrate, to experience pleasure, to show off - or, sometimes, just because we're hungry. But these temples of gastronomy hide countless stories. This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast food joints. Here are tales of cooks who spend hours arranging rose petals for Michelin stars, of the university that teaches the consistence of the perfect shake, of the lunch counter that sparked a protest movement, of the writers - from Proust to George Orwell - who have been inspired or outraged by the restaurant's secrets. As this dazzlingly entertaining, eye-opening book shows, the restaurant is where performance, fashion, commerce, ritual, class, work and desire all come together. Through its windows, we can glimpse the world. Christoph Ribbat (b. 1968) has taught in Bochum, Boston and Basel, and is now Professor of American Studies at the University of Paderborn.
