{"title":"The Eternal Feast: Banqueting in Chinese Art from the 10th to the 14th Century","authors":"Miranda Brown","doi":"10.1080/20549547.2020.1827520","DOIUrl":"https://doi.org/10.1080/20549547.2020.1827520","url":null,"abstract":"The Eternal Feast is the outcome of a successful exhibition that was held at the Princeton University Art Museum from Saturday, October 19, 2019 – Sunday, February 16, 2020. The event was curated b...","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"6 1","pages":"268 - 270"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1827520","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49079507","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}
{"title":"Zooming In, Zooming Out, and Some Thoughts on Zoom","authors":"Rachel B. Herrmann","doi":"10.1080/20549547.2020.1823772","DOIUrl":"https://doi.org/10.1080/20549547.2020.1823772","url":null,"abstract":"","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"6 1","pages":"167 - 168"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1823772","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46879953","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}
E. Zanoni, Helen Zoe Veit, Camille Bégin, Alexander Bright, Cathryn Janka, Kevin Lopez-Gibbs, Brad Moore, Jim Wilkerson
{"title":"Forum: What America Ate","authors":"E. Zanoni, Helen Zoe Veit, Camille Bégin, Alexander Bright, Cathryn Janka, Kevin Lopez-Gibbs, Brad Moore, Jim Wilkerson","doi":"10.1080/20549547.2020.1823771","DOIUrl":"https://doi.org/10.1080/20549547.2020.1823771","url":null,"abstract":"ABSTRACT This forum features a discussion of the What America Ate online archive, an interactive website and database of primary sources related to U.S. foodways during the interwar period, and five short essays written by Old Dominion University graduate students based on research with the archive. The forum emerged out of a decision by Global Food History editors to begin publishing shorter pieces on pedagogical approaches, and on primary source and digital humanities projects, in addition to the more conventional scholarly articles and book reviews. The editors hope this forum inspires future discussions about food history resources, digital humanities projects, and teaching strategies in the journal, classroom, and beyond.","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"6 1","pages":"241 - 261"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1823771","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41389303","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}
{"title":"The English Savoury Course","authors":"P. Freedman, Joshua Evans","doi":"10.1080/20549547.2020.1821423","DOIUrl":"https://doi.org/10.1080/20549547.2020.1821423","url":null,"abstract":"ABSTRACT The savoury is a course that comes near the end of the meal, after the sweet but before what in Britain is called the dessert (which is usually fruit and nuts as opposed to pastries, puddings and the like which are part of the sweet course). Typically, savouries are salty, spicy or sharp. Cheese straws or ramekins, smoked fish, mushrooms, almost anything on toast are components of classic savouries. The article looks at why this is a peculiarly British preference, its origins in the later Victorian era and its gradual eclipse after the Second World War.","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"6 1","pages":"211 - 240"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1821423","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44855768","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}
{"title":"Hungry Nation: Food, Famine, and the Making of Modern India","authors":"Hayden S. Kantor","doi":"10.1080/20549547.2020.1826217","DOIUrl":"https://doi.org/10.1080/20549547.2020.1826217","url":null,"abstract":"","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"6 1","pages":"262 - 264"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1826217","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41892447","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}
{"title":"Shetland Sheep and Azorean Wheat: Atlantic Islands as Provisioning Centers, 1400-1550","authors":"Jack Bouchard","doi":"10.1080/20549547.2020.1803569","DOIUrl":"https://doi.org/10.1080/20549547.2020.1803569","url":null,"abstract":"ABSTRACT This essay examines the role of Atlantic islands as food production and maritime provisioning centers during early European expansion into the Atlantic basin, roughly 1400-1550. It offers an overview of what we know about the intentional settling and exploitation of islands for food production, and how this fit wider patterns of food security and colonialism. It departs from previous work in considering both the mid-Atlantic (Azores, Madeira, Canaries, Cabo Verde) and the north Atlantic (Orkney, Shetland, Faro, Iceland) archipelagos together. This essay argues that both northern and southern archipelagoes emerged as major provisioning centers in the fffteenth century; that they provided food for European metropoles, colonial projects and maritime commerce; and that there were broad similarities between northern and southern experiences in the early Atlantic. It shows that when we put food at the center of our analysis, we can rethink the role of islands in the early Atlantic.","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"6 1","pages":"169 - 193"},"PeriodicalIF":0.0,"publicationDate":"2020-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1803569","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47093878","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}
{"title":"Central Kitchen Buildings in 1910s and 1920s Finland: Food and the Differing Definitions of Home","authors":"Laika Nevalainen","doi":"10.1080/20549547.2020.1800319","DOIUrl":"https://doi.org/10.1080/20549547.2020.1800319","url":null,"abstract":"ABSTRACT As a result of industrialization, urbanization, changes in housing conditions and design, the servant question, and the rise of home culture and nuclear family ideal, there was a need to rethink how household work was organized in early-twentieth-century Finland. One proposed solution was central kitchen buildings, which were apartment buildings that had a central kitchen where staff prepared meals for all the residents. I argue that the central kitchen system employed the principles of rationalization and cooperation in order to uphold existing class and gender hierarchies. The paper examines why this solution did not become more popular by contrasting the arguments put in favor of the system with how the system was organized in practice. The wider aim of this paper is to discuss the role played by meanings and practices related to food in definitions of home.","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"7 1","pages":"36 - 57"},"PeriodicalIF":0.0,"publicationDate":"2020-08-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1800319","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47083754","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}
{"title":"Special Issue on Chinese Culinary Regionalism: Introduction","authors":"M. King","doi":"10.1080/20549547.2020.1770490","DOIUrl":"https://doi.org/10.1080/20549547.2020.1770490","url":null,"abstract":"Wherever we go in the world, culinary regionalism appears as a potent (and delicious) form of local pride. Here in North Carolina, where I live, aficionados passionately defend the merits of their particular style of barbecue, complete with guides, maps, festivals, and smoke-offs. Eastern Carolina barbecue centers on smoking a whole hog over a wood fire, finished with a vinegar and pepper sauce, while Western Carolina barbecue (also known as Lexington or Piedmont-style) uses only pork shoulder, with a red sauce featuring ketchup, vinegar, and other spices. Either way, real barbecue for partisans in this state means pulled pork – if you’re looking for beef, head west out of the state toward Kansas City or Texas. Yet culinary regionalism offers more than just opportunities for local boosterism and friendly rivalries: it deserves closer consideration as a general phenomenon within food studies and food history. First, though, we need to make a basic distinction between the explanatory potential of culinary regions vs. culinary regionalism. The perspective of the former is enumerative and descriptive, while the perspective of the latter is systemic and comprehensive. Understanding culinary regionalism as a phenomenon goes far beyond naming the seven culinary regions of Mexico, for example, or listing the specialty dishes of each of India’s twenty-eight states. Instead, investigating culinary regionalism involves posing questions such as: Who gets to define culinary regions? When do specific culinary regions matter and why? How do culinary regions and identities emerge, and how do they change? How is culinary regionalism distinct from or related to other forms of regionalism, such as linguistic, ethnic, or economic? Of particular interest here is the relationship between culinary regions and culinary nation: do regional culinary identities rival national culinary identities, or are they mutually constitutive? How do regional and national identities affect one another, and what about the interactions between regional cuisines? Moreover, how are all of these culinary relationships expressed or shaped on the ground by different groups, at different points time? This special issue of Global Food History is devoted to an examination of the dynamics of culinary regionalism in China, through four separate case studies. Globally, one could argue that culinary regionalism reaches its apogee in China: it is the most populous and fourth-largest country in the world, boasting dozens of distinct and historic regional cuisines scattered over a diverse landscape of rice paddies in the east and south, wheat fields in the north, and mountainous pasturelands in the west. This welter of food identities and regions is often defined by province (Sichuanese, Hunanese, Cantonese, etc.), city (Shanghainese, Beijing, Hong Kong, etc.), ethnic groups concentrated in specific regions (Hakka, Uyghur, etc.), or even specific dishes (knife-shaved noodles of Shanxi, Peking roast duc","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"6 1","pages":"85 - 88"},"PeriodicalIF":0.0,"publicationDate":"2020-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1770490","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42020364","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}
{"title":"Ambivalent Regionalism and the Promotion of a New National Staple Food: Reimagining Potatoes in Inner Mongolia and Yunnan","authors":"Jakob A. Klein","doi":"10.1080/20549547.2020.1771064","DOIUrl":"https://doi.org/10.1080/20549547.2020.1771064","url":null,"abstract":"ABSTRACT This article addresses the relationship between national, regional, and local dimensions of Chinese culinary cultures and identities through the prism of the potato. Specifically, I explore how the central government’s strategy to transform the potato from a marginal food into a Chinese national staple opened new possibilities for actors in some marginalized inland regions to reimagine their potato foods as recognized elements of local and wider regional cuisines and culinary identities. In doing so, I also draw attention to the constraints that actors faced in their attempts to reimagine local potato foods, including the sense of ambivalence that continued to surround foods once widely associated with poverty. I discuss these processes of culinary reimagining with reference to potato-growing areas in the Inner Mongolia Autonomous Region in north China and Yunnan Province in the southwest.","PeriodicalId":92780,"journal":{"name":"Global food history","volume":"6 1","pages":"143 - 163"},"PeriodicalIF":0.0,"publicationDate":"2020-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1080/20549547.2020.1771064","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47559185","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}
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