Food and Foodways最新文献_第9页

Say no to bat fried rice: changing the narrative of coronavirus and Chinese food 对蝙蝠炒饭说不:改变冠状病毒和中国食物的叙述

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Food and Foodways Pub Date : 2020-07-02 DOI: 10.1080/07409710.2020.1794182

M. King

{"title":"Say no to bat fried rice: changing the narrative of coronavirus and Chinese food","authors":"M. King","doi":"10.1080/07409710.2020.1794182","DOIUrl":"https://doi.org/10.1080/07409710.2020.1794182","url":null,"abstract":"Abstract The fear of Chinese food in the United States has risen with the advent of COVID-19, amidst widespread news reports pinpointing a wildlife wet market in Wuhan, China as the origin site of the novel coronavirus. Although scientific evidence for the exact pathway of zoonotic transmission is not yet conclusive, racist, anti-Chinese memes were quick to circulate, including a T-shirt design posted on social media by an art director at Lululemon, which featured an image of “bat fried rice” with the words “No Thank You” in chopstick font on the sleeves. It is important to address the facts of wildlife trade and consumption in China, but it is equally crucial to fight back against racist characterizations of Chinese food as “bat fried rice” with a different kind of Instagrammable image. I have taught an undergraduate seminar on the cultural history of Chinese food at the University of North Carolina at Chapel Hill for the past eight years, and this year, one of my students shared a photograph of a Chinese family celebrating the New Year in one of her assignments. This image distilled everything I associate with Chinese food— the joy of gathering with family—and stands as a powerful rebuke to the narrative of fear and disgust, replacing it instead with a vision of Chinese food as familiar source of comfort.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"28 1","pages":"237 - 249"},"PeriodicalIF":1.0,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1794182","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47367751","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: 12

Counting the food miles of sugar in early colonial Australia 计算殖民地早期澳大利亚的食糖里程

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Food and Foodways Pub Date : 2020-06-26 DOI: 10.1080/07409710.2020.1783818

N. Cushing

{"title":"Counting the food miles of sugar in early colonial Australia","authors":"N. Cushing","doi":"10.1080/07409710.2020.1783818","DOIUrl":"https://doi.org/10.1080/07409710.2020.1783818","url":null,"abstract":"Abstract Food miles is a concept developed in the 1990s as a critique of the negative social and environmental consequences of transporting foods over very long distances. While intended to draw attention to a contemporary problem, the movement of food has a long history to which the concept of food miles can be usefully applied. Drawing upon government correspondence, statistics and personal journals, this article investigates the significance of food miles in establishing the colony of New South Wales, Australia, between 1788 and 1800, with a particular emphasis on sugar. While the some of the issues noted at the end of the twentieth century were present, other factors, such as the high costs of transport, associated waste, and food security were of greater concern to those provisioning the colony and led them to seek to reduce food miles by purchasing supplies in the region. However, other priorities, including preferences for familiar foods and for restricting trade to within the British Empire, created a countervailing pressure which kept food miles very high throughout the period under consideration. This study shows that long before the terminology was coined, food miles played a role in decision making around food supplies and invites the application of the concept to other historical periods.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":"28 1","pages":"195 - 214"},"PeriodicalIF":1.0,"publicationDate":"2020-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1783818","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48836030","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: 2

Taste, education, and commensality in Copenhagen food schools 哥本哈根饮食学校的品味、教育和共通性

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Food and Foodways Pub Date : 2020-06-23 DOI: 10.1080/07409710.2020.1783817

M. W. Hansen, Stine Rosenlund Hansen, Johan Kristensen Dal, N. H. Kristensen

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引用次数: 0

Jahrbuch für kulinaristik [yearbook of culinary studies]. the german journal of food studies and hospitality Jahrbuch f<e:1> r kulinaristik[烹饪研究年鉴]。德国食品研究与招待杂志

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Food and Foodways Pub Date : 2020-05-04 DOI: 10.1080/07409710.2020.1761658

Stephanie Assmann

引用次数: 0

A steak with a side of mania: Chasing the real story of Howard Hughes and his obsession with peas 带着狂热一面的牛排：追寻霍华德·休斯和他对豌豆的痴迷的真实故事

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Food and Foodways Pub Date : 2020-04-02 DOI: 10.1080/07409710.2020.1745451

D. Arp

引用次数: 0

Crafting innovation: Continuity and change in the “living traditions” of contemporary artisan cheesemakers 工艺创新:当代奶酪工匠的“生活传统”的连续性和变化