Anthropology of food最新文献_第10页

La revolución gastronómica peruana: una celebración de “lo nacional”. Entrevista a Mirko Lauer 秘鲁美食革命:庆祝“国家”。采访Mirko Lauer

Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/AOF.9982

Raúl Matta

引用次数: 3

Peru on a Plate: coloniality and modernity in Peru’s high-end cuisine 盘子上的秘鲁:秘鲁高端美食中的殖民主义和现代性

Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/AOF.10138

J. López-Canales

{"title":"Peru on a Plate: coloniality and modernity in Peru’s high-end cuisine","authors":"J. López-Canales","doi":"10.4000/AOF.10138","DOIUrl":"https://doi.org/10.4000/AOF.10138","url":null,"abstract":"As global dining culture turns increasingly homogeneous, there is a parallel interest in reconnecting with locality. Two global food movements codify this return to the local: the Slow Food and New Nordic Cuisine movements, both European in origin. I explore the characteristically modernist global-local ambivalence in the work of Virgilio Martinez, Peru’s most highly awarded chef, whose project of bringing together a culturally rooted Peruvian cuisine appears closely aligned to the New Nordic Cuisine movement. Drawing on a decolonial framework, I argue that Martinez’s desire to connect with Peru’s ancestral cultural roots, not uncommon amongst upper-class Peruvian chefs, is hindered by an epistemic divide dating back to colonial times. Further vestiges of colonial history are also present in Martinez’s taxonomic search for new ingredients and the visual focus of his aesthetic, both reminiscent of the Spanish botanical expeditions of the late 18th century. Martinez’s latest project, Mil Centro, a restaurant and research centre located in an Inca archaeological site, offers new possibilities. The participatory involvement of neighbouring Quechua-speaking communities could signal new openings.","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"86 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114593211","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6

Integradora y excluyente: el rol de la gastronomía en la Urbanización Santa Cruz (Lima, Perú) 整合与排斥:美食在圣克鲁斯城市化中的作用(秘鲁利马)

Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/AOF.10031

N. Consiglieri

引用次数: 1

Savoring Nostalgia: Food and the Past in Peru’s “La Casa de Don Cucho” 品味怀旧:秘鲁“唐库乔之家”的食物和过去

Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/AOF.10106

A. Hall

引用次数: 2

El boom gastronómico peruano: entre moda y promesas incumplidas. Entrevista a Isabel Álvarez 秘鲁美食热潮:在时尚和未兑现的承诺之间。采访伊莎贝尔alvarez

Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/AOF.9987

Raúl Matta

引用次数: 1

“Nikkei Food” for Whom? Gastro-Politics and Culinary Representation in Peru “日经食品”为谁服务?秘鲁的美食政治和烹饪代表

Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/AOF.10065

Ayumi Takenaka

{"title":"“Nikkei Food” for Whom? Gastro-Politics and Culinary Representation in Peru","authors":"Ayumi Takenaka","doi":"10.4000/AOF.10065","DOIUrl":"https://doi.org/10.4000/AOF.10065","url":null,"abstract":"Peru is undergoing a gastronomic “boom.” The government, together with the private sector, actively promotes “its” food as an engine of growth and national unity and branding. One key component of this gastro-politics is the emergence of elite gastronomy, such as Nikkei food. Broadly defined as Peruvian and Japanese fusion food, Nikkei food is celebrated as emblematic of the nation’s immigration history and rich ethnic diversity. Today, it is arguably the most successful subgenre of Peruvian food to have made its mark in the global culinary market. How has Nikkei food “made it,” and who is behind the process? In this paper, I examine Peru’s gastro-politics in explaining the emergence and success of Nikkei food, focusing on the role of elite chefs and the Japanese-Peruvian community. Drawing on document and historical analysis, as well as field research in Lima, I argue that a key lies in how different actors promoted “their” food within the framework of Peru’s gastro-diplomacy--namely, (1) how Peru’s gastro-elites promoted Peruvian food globally, mostly through gourmet fusion food, (2) how the Japanese-Peruvian community capitalized on it by promoting Nikkei food as their own, and (3) how different actors came together in defining Peruvian gastronomy as “fusion” made up of diverse culinary traditions. Nikkei food has succeeded, partly because of its association with Japanese food, already popular in the global culinary market, and partly because of the resources and status of Lima’s prosperous Japanese-Peruvian community; but what also mattered was Peru’s gastro-politics, of how Peru’s gastronomy was promoted, by whom, and for whom.","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115643320","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

From Farm to Table : productive alliances as a pathway to inclusive development in Peru 从农场到餐桌:生产性联盟是秘鲁实现包容性发展的途径

Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/AOF.9992

Heidrun Kollenda

引用次数: 2

Memory has added seasoning 记忆又加了调味料

Anthropology of food Pub Date : 2019-04-26 DOI: 10.4000/aof.9904

Alex Ketchum

引用次数: 1

La mise en application d’un règlement de protection animale au regard de la structuration des abattoirs français 关于法国屠宰场结构的动物保护条例的实施

Anthropology of food Pub Date : 2019-03-31 DOI: 10.4000/AOF.9742

F. Jourdan, François Hochereau