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Food, Power, and Agency

Martschukat, Jürgen Simon, Bryant
Innbundet / 2017 / Engelsk

Produktdetaljer

ISBN
9781474298766
Publisert
2017-04-06
Utgiver
Vendor
Bloomsbury Academic
Vekt
512 gr
Høyde
234 mm
Bredde
156 mm
Aldersnivå
U, 05
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
216

Redaktør
Martschukat, Jürgen
Simon, Bryant

Om bidragsyterne

Jürgen Martschukat is Professor of History at Erfurt University, Germany Bryant Simon is Professor of History at Temple University, USA

Food, Power, and Agency

Martschukat, Jürgen Simon, Bryant
Innbundet / 2017 / Engelsk
Martschukat, Jürgen Simon, Bryant
Innbundet / 2017 / Engelsk
Nettpris:
1.394,-
Levering 7-20 dager
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For those interested in exploring the connections between food and power relations, <i>Food, Power and Agency</i> offers an invigorating and rich account.

LSE Review of Books

How power and agency operate <i>in</i> and <i>through</i> food is the essence of this book, which questions ‘good’ and ‘bad’ regarding such varied issues as taste, eating habits, health, and cooks’ work. The book exposes the omnipresence of power relations in mundane and special occasions, and makes indispensable reading for interpreting past and present foodways

Peter Scholliers, Vrije Universiteit Brussel (VUB), Belgium

With startling clarity and impressive breadth, this concise but powerful collection of essays from around the world provides new insights into the subtle way that power and agency operate through the mundane realm of eating, food systems, and norms of dietary health. This is essential reading for anyone interested in food OR power – but its great contribution is to show how those interests must, inevitably, intersect.

Charlotte Biltekoff, UC Davis, USA

Se alle

From the subjugation of workers in a chicken processing plant to the unstable potency of cuisine and identity, <i>Food, Power, and Agency</i> reminds us that food is far from a mundane subject. Framed by an illuminating introduction, the collection demonstrates in fresh detail that food is the ideal medium though which to understand the complexity of agency, the vicissitudes of power, and the significance of symbols.

Amy Bentley, New York University, USA

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.
Les mer
Acknowledgments Introduction: Food, Power and Agency Jürgen Martschukat, University of Erfurt, Germany, and Bryant Simon, Temple University, USA Section One: National Characters 1. The Power of Food: Immigrant German Restaurants in San Francisco and the Formation of Ethnic Identities Leonard Schmieding, Georgetown University, USA 2. Italian Cuisine in Japan and the Power of Networking among Cooks Rossella Ceccarini, Independent Anthropologist, Italy, and Keiichi Sawaguchi, Taisho University, Japan Section Two: Anthropological Situations 3. Waiters, Writers, and Power: From Dining Room Commanders to the Emotional Proletariat Christoph Ribbat, Paderborn University, Germany 4. The Geography of Silence: Food and Tragedy in Globalizing America Bryant Simon, Temple University, USA Section Three: Health 5. Making Food Matter: 'Scientific Eating' and the Struggle for Healthy Selves Nina Mackert, Erfurt University, Germany 6. 'What Diet Can Do': Running and Eating Right in 1970s America Jürgen Martschukat, Erfurt University, Germany 7. Being too Big — As 'Objectivation of Deviance' from the Societal Order Eva Barlösius, Leibniz University Hannover, Germany 8. When the Grease Runs Through the Paper: On the Consumption of Ultragreasy Bureks Jernej Mlekuž, Slovenian Migration Institute, Slovenia Notes on Contributors Index
Les mer
Pushes the field of food studies into new directions by examining issues of power and agency.
Draws on the work of Bruno Latour, Pierre Bourdieu, and Michel Foucault to examine power and agency through the lens of food

Relaterte produkter

For those interested in exploring the connections between food and power relations, <i>Food, Power and Agency</i> offers an invigorating and rich account.

LSE Review of Books

How power and agency operate <i>in</i> and <i>through</i> food is the essence of this book, which questions ‘good’ and ‘bad’ regarding such varied issues as taste, eating habits, health, and cooks’ work. The book exposes the omnipresence of power relations in mundane and special occasions, and makes indispensable reading for interpreting past and present foodways

Peter Scholliers, Vrije Universiteit Brussel (VUB), Belgium

With startling clarity and impressive breadth, this concise but powerful collection of essays from around the world provides new insights into the subtle way that power and agency operate through the mundane realm of eating, food systems, and norms of dietary health. This is essential reading for anyone interested in food OR power – but its great contribution is to show how those interests must, inevitably, intersect.

Charlotte Biltekoff, UC Davis, USA

Se alle

From the subjugation of workers in a chicken processing plant to the unstable potency of cuisine and identity, <i>Food, Power, and Agency</i> reminds us that food is far from a mundane subject. Framed by an illuminating introduction, the collection demonstrates in fresh detail that food is the ideal medium though which to understand the complexity of agency, the vicissitudes of power, and the significance of symbols.

Amy Bentley, New York University, USA

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.
Les mer
Acknowledgments Introduction: Food, Power and Agency Jürgen Martschukat, University of Erfurt, Germany, and Bryant Simon, Temple University, USA Section One: National Characters 1. The Power of Food: Immigrant German Restaurants in San Francisco and the Formation of Ethnic Identities Leonard Schmieding, Georgetown University, USA 2. Italian Cuisine in Japan and the Power of Networking among Cooks Rossella Ceccarini, Independent Anthropologist, Italy, and Keiichi Sawaguchi, Taisho University, Japan Section Two: Anthropological Situations 3. Waiters, Writers, and Power: From Dining Room Commanders to the Emotional Proletariat Christoph Ribbat, Paderborn University, Germany 4. The Geography of Silence: Food and Tragedy in Globalizing America Bryant Simon, Temple University, USA Section Three: Health 5. Making Food Matter: 'Scientific Eating' and the Struggle for Healthy Selves Nina Mackert, Erfurt University, Germany 6. 'What Diet Can Do': Running and Eating Right in 1970s America Jürgen Martschukat, Erfurt University, Germany 7. Being too Big — As 'Objectivation of Deviance' from the Societal Order Eva Barlösius, Leibniz University Hannover, Germany 8. When the Grease Runs Through the Paper: On the Consumption of Ultragreasy Bureks Jernej Mlekuž, Slovenian Migration Institute, Slovenia Notes on Contributors Index
Les mer
Pushes the field of food studies into new directions by examining issues of power and agency.
Draws on the work of Bruno Latour, Pierre Bourdieu, and Michel Foucault to examine power and agency through the lens of food

Produktdetaljer

ISBN
9781474298766
Publisert
2017-04-06
Utgiver
Vendor
Bloomsbury Academic
Vekt
512 gr
Høyde
234 mm
Bredde
156 mm
Aldersnivå
U, 05
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
216

Redaktør
Martschukat, Jürgen
Simon, Bryant

Om bidragsyterne

Jürgen Martschukat is Professor of History at Erfurt University, Germany Bryant Simon is Professor of History at Temple University, USA

Relaterte produkter