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Making Food in Local and Global Contexts : Anthropological Perspectives

館外での出版物

2022年6月21日

Atsushi Nobayashi (編集)

Springer
【特別研究成果】

出版物情報

主題・内容

本書は現代社会の食がどのように作られているかという人類学的な側面に焦点を当て、グローバルとローカルの両方の観点から研究をまとめたものである。食の人間的な側面を明らかにし、世界の諸地域や民族の食のありかたを浮き彫りにする。

おすすめのポイント、読者へのメッセージ

  • ローカルとグローバルの文脈で異なる生態学的スケールの食を考慮する
  • ヨーロッパとアジアのありかたを比較
  • 食の総合的な課題に人類学的アプローチで挑む

目次

Introduction: Making Food in the Cultural and Civilized Contexts
Atsushi Nobayashi

Ecology and Food

Gastronomical Goods as a Biocultural Value of Wood Pastures in Eastern Europe
Anna Varga, Nikolett Darányi, Krisztina Molnár, Zsolt Molnár, and Noémi Ujházy

Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System
Shingo Hamada

The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand
Yoshimi Osawa

Social Context of Food

Sharing Food and Conviviality in the Mediterranean Diet. Some Ethnographic Examples
Elisabetta Moro and Rossella Galletti

Rethinking Foodscapes. Does It Matter How Food Reaches My Plate?
Cristina Grasseni

Rethinking Family Commensality: Through Japanese Cases and Italian Ones
Taeko Udagawa

Ethnicity in Foodscape

The “Making” of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and Its Foodscapes in Southeast China
Hironao Kawai

Tubawan and the Play of Authorial Slippage: The Sani Yi people’s Practice of Hospitality Business and the Making of Indigenous Foodscape
Rongling Ge

Translocal Foodscapes: Gastronomic Creativity in Mérida, Mexico, and Seville, Spain
Steffan Igor Ayora-Diaz

Food and the Nation

The Tea Industry in Modern China and Public Demand for Tea
Jianping Guan

On the Formation of Chinese National Cuisine: Historical and Anthropological Perspectives
Haruhiko Nishizawa

Index