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Anthropology of food最新文献

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J. Csergo: La gastronomie est-elle une marchandise culturelle comme les autres ? J. Csergo:美食和其他文化商品一样吗?
Anthropology of food Pub Date : 2019-12-20 DOI: 10.4000/aof.10442
M. Demossier
{"title":"J. Csergo: La gastronomie est-elle une marchandise culturelle comme les autres ?","authors":"M. Demossier","doi":"10.4000/aof.10442","DOIUrl":"https://doi.org/10.4000/aof.10442","url":null,"abstract":"Julia Csergo. 2016. La gastronomie est-elle une marchandise culturelle comme les autres? La gastronomie francaise a l’UNESCO : Histoire et Enjeux. Chartres, Menu Fretin. 313 p. ISBN 9791096339037. L’ouvrage de l’historienne Julia Csergo consacre a la gastronomie francaise, et en particulier au processus qui a mene a l’inscription en 2010 du repas gastronomique des Francais a l’UNESCO, etait tres attendu et il ne decoit guere. Bien au contraire, la distance geographique et temporelle que l’hi...","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115032490","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: 0
Review of Jean-Pierre Poulain’s The Sociology of Food: eating and the place of food in society. Jean-Pierre Poulain的《食物社会学:饮食和食物在社会中的地位》
Anthropology of food Pub Date : 2019-11-25 DOI: 10.4000/aof.10428
A. Warde
{"title":"Review of Jean-Pierre Poulain’s The Sociology of Food: eating and the place of food in society.","authors":"A. Warde","doi":"10.4000/aof.10428","DOIUrl":"https://doi.org/10.4000/aof.10428","url":null,"abstract":"Jean-Pierre Poulain, The Sociology of Food: eating and the place of food in society. Translated by Augusta Dorr. London: Bloomsbury 2017. 288p. Review written on 31 August 2017 This is a translation into English of Jean-Pierre Poulain’s Sociologies de l’alimentation which was first published in 2002. It is a book that I read from cover to cover not long after it came out which, given my limitations in the manipulation of the French language, is a huge endorsement of its quality and originali...","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"133 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-11-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128034351","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
Innovative use of alkalis in the ancient Americas 古美洲对碱的创新使用
Anthropology of food Pub Date : 2019-10-21 DOI: 10.4000/aof.10377
R. C. Bradley
{"title":"Innovative use of alkalis in the ancient Americas","authors":"R. C. Bradley","doi":"10.4000/aof.10377","DOIUrl":"https://doi.org/10.4000/aof.10377","url":null,"abstract":"Nixtamalization, from the Nahuatl nixtamalli, is a process in which maize is soaked in a vessel containing an alkali solution. The alkali processing of maize is essential in preparing corn for human consumption because it releases lysine and tryptophan and, most importantly, niacin. Without these, when the primary dietary staple is unprocessed maize, the result is malnutrition and disease, pellagra. Nixtamalization originated in pre-Columbian Mesoamerica but there was a paucity of corn processing in pre-Hispanic South America, even though corn was ubiquitous in both regions at a very early date. However, coca was similarly soaked in an alkali solution, with saliva, in the chewer’s mouth in ancient South America. Therefore, the coca chewer also processed plant material, coca, in order to release trace amounts of cocaine along with the vitamins B1, riboflavin and vitamin C. In this paper, I will briefly discuss corn processing in pre-Columbian Mesoamerica and compare it with the ancient tradition of coca chewing in South America, emphasizing the ingenious adaptation of these counter intuitive techniques as survival strategies.","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126553985","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: 0
Social agriculture, antimafia and beyond: toward a value chain analysis of Italian food 社会农业，反黑手党及其他:意大利食品的价值链分析
Anthropology of food Pub Date : 2019-10-03 DOI: 10.4000/aof.10306
Gregory L. Smith, G. Berruti
{"title":"Social agriculture, antimafia and beyond: toward a value chain analysis of Italian food","authors":"Gregory L. Smith, G. Berruti","doi":"10.4000/aof.10306","DOIUrl":"https://doi.org/10.4000/aof.10306","url":null,"abstract":"Le texte se propose de mener une analyse preliminaire de la chaine de valeur de l’alimentation italienne a partir de l’analyse de l’agriculture sociale, en particulier les fermes sociales associees aux « activites antimafia ». L’analyse part du principe selon lequel l’agriculture sociale est multifactorielle. Le texte repose sur trois etudes de cas issues de regions italiennes differentes : la Sicile, la Campanie et le Latium. La ferme sicilienne est la plus developpee en termes de sophistication de la production ; la ferme de Campanie, de petite taille, accorde une grande importance resultats non lies aux produits de base, notamment le bien-etre et la restauration des paysages ; la ferme situee dans le Latium, enfin, offre une reponse tangentielle aux activites de la mafia, bien que ses gestionnaires les definissent comme une forme de resistance directe a la mafia a Rome.","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124259190","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
Marache, Meyzie et Villeret : des produits, entre déclin et renaissance (XVIe- XXe siècles) Marache, Meyzie和Villeret:衰落和文艺复兴之间的产品(16 - 20世纪)
Anthropology of food Pub Date : 2019-10-01 DOI: 10.4000/aof.10297
Manon Boulianne
{"title":"Marache, Meyzie et Villeret : des produits, entre déclin et renaissance (XVIe- XXe siècles)","authors":"Manon Boulianne","doi":"10.4000/aof.10297","DOIUrl":"https://doi.org/10.4000/aof.10297","url":null,"abstract":"MARACHE Corinne, MEYZIE Philippe et VILLERET Maud (ed.). 2018. Des produits, entre declin et renaissance (XVIe- XXe siecles). Bruxelles : Peter Lang. Coll. L’Europe alimentaire, vol. 13. Cet ouvrage constitue le 13e volume de la collection « L’Europe alimentaire » dirigee par Antonella Campanini, Peter Scholliers et Jean-Pierre Williot. Elle s’interesse aux evolutions, sur le long terme, des pratiques de production, d’approvisionnement, de distribution et de consommation alimentaires qui ont ...","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131312906","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: 0
Becker, Moriniaux et Tabeaud : l’alimentation et le temps qu’il fait Becker, Moriniaux和Tabeaud:食物和天气
Anthropology of food Pub Date : 2019-08-02 DOI: 10.4000/aof.9964
E. Katz
{"title":"Becker, Moriniaux et Tabeaud : l’alimentation et le temps qu’il fait","authors":"E. Katz","doi":"10.4000/aof.9964","DOIUrl":"https://doi.org/10.4000/aof.9964","url":null,"abstract":"Karin Becker, Vincent Moriniaux et Martine Tabeaud (ed.). 2015. L’alimentation et le temps qu’il fait - Essen und Wetter - Food and Weather. Paris : Hermann, Collection Meteos, 445p. Comme l’annonce la quatrieme de couverture de cet ouvrage, « Nourriture et “meteo” sont deux facteurs elementaires, intimement lies, de la vie des hommes ». Neanmoins, jusqu’a present, peu de travaux, et surtout peu d’ouvrages, ont ete consacres a leur interaction. Ce copieux collectif trilingue de 445 pages, pu...","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"223 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132479045","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: 0
Regaining Lost Ground: A Social Movement for Sustainable Food Systems in Java, Indonesia 收复失地:印尼爪哇可持续粮食系统的社会运动
Anthropology of food Pub Date : 2019-07-18 DOI: 10.4000/aof.10292
T. Reuter, G. Macrae
{"title":"Regaining Lost Ground: A Social Movement for Sustainable Food Systems in Java, Indonesia","authors":"T. Reuter, G. Macrae","doi":"10.4000/aof.10292","DOIUrl":"https://doi.org/10.4000/aof.10292","url":null,"abstract":"Since the 1960s, Indonesia has industrialised agriculture, following the model promoted by the global bio-tech research complex and development agencies. Alternative approaches favoured by local grassroots organisations and NGOs include solutions grounded in moral economic systems of communal solidarity, small-scale production, local knowledge and the localisation of distribution and consumption networks. To illustrate the viability of such alternatives, we explore new Indonesian farmers’ movements that seek to produce high-yield, high-quality low-cost food using ecologically responsible food production methods and ‘symbiotic cooperation’ strategies founded upon a moral economy ethos. Our case studies contribute to a model for a worldwide transition to socially and ecologically sustainable regional food systems.","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130259525","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: 5
Pascal Regniez : Au pays de la vigne et du vin, la Géorgie  帕斯卡·雷尼兹:在葡萄和葡萄酒的土地上，格鲁吉亚
Anthropology of food Pub Date : 2019-06-25 DOI: 10.4000/aof.10235
B. Pétric
{"title":"Pascal Regniez : Au pays de la vigne et du vin, la Géorgie ","authors":"B. Pétric","doi":"10.4000/aof.10235","DOIUrl":"https://doi.org/10.4000/aof.10235","url":null,"abstract":"Pascal Regniez. 2016. Au pays de la vigne et du vin, la Georgie. Paris : editions des Indes Savantes. Preface de Jean-Robert Pitte Pascal Regniez nous propose un ouvrage tres dense revenant sur l’histoire de l’implantation du vin en Georgie a differentes epoques. Il s’appuie sur un corpus varie allant de sources archeologiques a des recits de voyageurs occidentaux du XIXeme siecle ayant decrit les pratiques viticoles et les coutumes locales liees a la culture du vin dans ce pays souvent con...","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"42 12","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"120991653","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: 0
Creating the culinary frontier : A critical examination of Peruvian chefs’ narratives of lost/discovered foods 创造烹饪前沿:秘鲁厨师对遗失/被发现食物的叙述的批判性考察
Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/AOF.10183
E. McDonell
{"title":"Creating the culinary frontier : A critical examination of Peruvian chefs’ narratives of lost/discovered foods","authors":"E. McDonell","doi":"10.4000/AOF.10183","DOIUrl":"https://doi.org/10.4000/AOF.10183","url":null,"abstract":"This article examines the narratives of lost and discovered foods prominent Peruvian chefs employ to frame their work as chefs and to promote Peruvian food more generally. It argues that many foods framed as recently lost/discovered were not lost but instead unknown, unvalued, or neglected by elite consumers. Tales of lost foods obscure the work of the many people who have produced and consumed these foods, while tales of discovery exalt white, male, elite chefs as protagonists with the vision and expertise to see value in “undervalued” ingredients and dishes. Linking contemporary Peruvian chef’s narratives about their work and Peru as a culinary frontier to heroic tales of Enlightenment thinkers and eighteenth-century travelers, the article shows how the same metaphors of vision, travel, and masculinity that wove their way through early heroic stories of discovery also define contemporary tales of Peruvian chefs seeking out novel ingredients. It argues that even as Peru’s emerging class of celebrity chefs work to subvert colonial culinary hierarchies that hold up European cuisines as exemplars of gastronomic excellence, they ultimately reproduce colonial relationships of power through their narratives of discovery that frame chefs as the arbiters of “good food” and erase the labor of the actors who actively produced and consumed the foods prior to their discovery.","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"20 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":"126061895","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: 10
The Gastro-Political Turn in Peru 秘鲁的地缘政治转向
Anthropology of food Pub Date : 2019-06-06 DOI: 10.4000/aof.10061
R. Matta, Maria E. Garcia
{"title":"The Gastro-Political Turn in Peru","authors":"R. Matta, Maria E. Garcia","doi":"10.4000/aof.10061","DOIUrl":"https://doi.org/10.4000/aof.10061","url":null,"abstract":"They are Peruvians, but they don’t know what that means. ‘Peru, Nebraska’ Video In 2011, PromPeru, the Peruvian state export and tourism agency, launched a promotional video to mark the international launch of Marca Peru (brand name Peru). Image 1. Marca Peru. Source: https://peru.info/es-pe/marca-peru In the video, a bus with the symbol of Marca Peru and the red and white of the Peruvian flag on its side drives down the open Nebraska plains. The camera pans out across fields and a seemingl...","PeriodicalId":254027,"journal":{"name":"Anthropology of food","volume":"50 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":"134490301","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: 11
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