Food and Foodways最新文献_第9页

All jumbled up: authenticity in American culinary history 混乱不堪：美国烹饪史上的真实性

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Food and Foodways Pub Date : 2020-07-02 DOI: 10.1080/07409710.2020.1783810

Emily J. Arendt

{"title":"All jumbled up: authenticity in American culinary history","authors":"Emily J. Arendt","doi":"10.1080/07409710.2020.1783810","DOIUrl":"https://doi.org/10.1080/07409710.2020.1783810","url":null,"abstract":"Abstract This paper explores the history of jumbles, a type of cookies, through the duration of American history from the colonial period through today. The evolution of jumbles illustrates the ways that recipes have been continually adapted and put to a variety of political and social uses. In particular, this essay seeks to further debates in food studies over the nature of authenticity by exploring the constant recreation of a single recipe (the jumble) alongside the cultural factors that shaped a particular iteration of the cookie at a given moment in time (including but not limited to the American Revolution, the partisan political battles in the early 1800 s, post-Civil War anxieties over heritage and identity, or periods of rapid social change brought about by industrialization in the late 19th and early 20th century). Contextualizing recipes in a particular historical moment suggests that there is no true “historical authenticity” when it comes to cookery. Modern cooks who engage in historical cookery are instead creating dishes that are authentic to their own moment in time, not some essentialized version of the dish rooted in a mythic past. Nor, as the study of jumbles suggests, is this a new process. Exploring the relationship between social, economic, and political trends at key moments in the history of the jumble demonstrates that Americans have long engaged in the process of recreating nostalgic dishes in search of historical authenticity that says more about the taste preferences, political agendas, and social geographies of those cooks than those to whom they pay homage.","PeriodicalId":45423,"journal":{"name":"Food and Foodways","volume":null,"pages":null},"PeriodicalIF":1.0,"publicationDate":"2020-07-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/07409710.2020.1783810","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49570312","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

Special section: “Reflections on Food and the Pandemic” 特别部分:“对粮食和大流行病的思考”

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Food and Foodways Pub Date : 2020-07-02 DOI: 10.1080/07409710.2020.1790144

C. Counihan

引用次数: 0

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

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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":null,"pages":null},"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