Places of Food Production
Origin, Identity, Imagination
Zusammenfassung
Leseprobe
Inhaltsverzeichnis
- Cover
- Title
- Copyright
- About the editors
- About the book
- This eBook can be cited
- Contents
- Foreword
- Opening Lecture
- Kitchen Stories (Konrad Köstlin)
- Part I: Food and Region
- “Town of Food”: The Creation of a New Food Region in County Kilkenny in South-East Ireland (Déirdre D’Auria / Patricia Lysaght)
- Slovenian Cheeses Mohant, Tolminc and Nanos, and their Importance for Local Food Production and Regional Identity (Maja Godina Golija)
- Culinary Experts’ Horizon of Istrian Food (Daša Ličen)
- Organic Farm: A Chance for Renewal (An Example from North-Eastern Hungary) (Anikó Báti)
- Gastronomical Exchange in Soviet Cuisine: On the Example of Latvia (Astra Spalvēna)
- Geography of Social Class on Istanbul’s Dinner Tables (Zeynep Kılıç)
- Promotion of Regional Food in Contemporary Japan: A Case Study of the “Shikoku” District (Naoto Minami)
- Production of Traditional Pickled Foods in Nagano Prefecture, Japan: Nozawana-zuke and Sunki–zuke (Hiroko Nakazawa)
- The Artisanal Food Movement and How the Values of Fresh, Local and Sustainable are Co-opted by the Food Industry (Ken Albala)
- Wild Rice and Maple Syrup: Native American Foods from the Western Great Lakes Region (Shirley Cherkasky)
- Farm, Family, and Friedemanns (Adelia Hanson)
- Medieval Dutch Identity in Two Early Sixteenth-Century Calendars about Lifestyle: Dat Regiment der ghesontheyt and Der Scaepherders Kalengier. Food Prescriptions and Health Rules by Month and by Season (Johanna Maria van Winter)
- Part II: Food and the Imagination, Keynote Lecture
- Food Logistics: Behind the Curtain (Stefan Bongard)
- Imagination and Beyond: Assembling “Good Food” in Biodynamic Agriculture (Marcus Richter)
- Food and the City: The Invisible Food Chain of an Industrialised City (Leen Beyers)
- The Future of The Common Agricultural Policy and Organic Agriculture in the European Union (Anna Rydz-Żbikowska)
- Choose Local, Try Organic, Think Ecological – Actions and Ideas in the Recent Hungarian Food Realm (Eszter Kisbán)
- When Natural Food is Unappealing: Depictions of Children’s Perception of Food in Animated Comics’ Series (Antonia-Leda Matalas / Eirini Bathrellou / Milia Tzoutzou)
- Part III: Alienation and the Handling of Food
- Using Smartphones for Tracing Local Food – Location-based Games on Mobile Devices in Consumer and Nutrition Education (Silke Bartsch / Heike Müller / Leif Oppermann / Steffen Schaal)
- Bottled Water Consumption in Brazil: A Matter of Taste? (Rogéria Campos A. Dutra)
- One Hundred Years of Solitude and Commensality – A Study of Cooking and Meals in Swedish Households (Håkan Jönsson)
- Alien Shadows: Elements of Alienation in the Diet of Scotland (Una A. Robertson)
- International Commission for Ethnological Food Research: Conferences, Themes and Publications (1970–2017)
- List of Contributors
Silke Bartsch/Patricia Lysaght (eds.)
Places of Food Production
Origin, Identity, Imagination
Bibliographic Information published by the Deutsche Nationalbibliothek
The Deutsche Nationalbibliothek lists this publication in the Deutsche Nationalbibliografie; detailed bibliographic data is available in the internet at http://dnb.d-nb.de.
Library of Congress Cataloging-in-Publication Data
A CIP catalog record for this book has been applied for at the Library of Congress
Cover photo: Rape cultivation, an extensive regional crop in Germany
(Photo: Armin Wolf 2016)
ISBN 978-3-631-72782-9 (Print)
E-ISBN 978-3-631-73022-5 (E-PDF)
E-ISBN 978-3-631-73023-2 (EPUB)
E-ISBN 978-3-631-73024-9 (MOBI)
DOI 10.3726/b11707
© Peter Lang GmbH
Internationaler Verlag der Wissenschaften
Frankfurt am Main 2017
All rights reserved.
PL Academic Research is an Imprint of Peter Lang GmbH.
Peter Lang – Frankfurt am Main · Bern · Bruxelles · New York · Oxford · Warszawa · Wien
All parts of this publication are protected by copyright. Any utilisation outside the strict limits of the copyright law, without the permission of the publisher, is forbidden and liable to prosecution. This applies in particular to reproductions, translations, microfilming, and storage and processing in electronic retrieval systems.
This publication has been peer reviewed.
About the editors
Silke Bartsch is Professor for Nutrition, Home Economics and Specialised Didactics at the University of Education Karlsruhe, Germany. She studied home economics and biology at the Technische Universität Berlin and earned her PhD degree at the University of Education Heidelberg. Her research interests focus on eating behaviour and nutrition and consumer education.
Patricia Lysaght is em. Professor of European Ethnology at University College Dublin, Ireland. She has written extensively on many aspects of European ethnology and folklore. She is President of the International Commission for Ethnological Food Research, a Chair of the SIEF Working Group on Food Research, and contributing editor of many of the associated international conference publications.
About the book
This book explores the relation between food production and place. Food production has traditionally shaped the character and self-conceptions of regions giving rise to a recognised linkage between certain foods and geographical areas. In the age of globalisation, it is inevitable that global food production will affect regional foods and eating habits. The contributors ask whether this also has a bearing on regions’ self-identity. Although industrialisation has had a major impact on food availability, food safety, and eating habits, industrially-produced food is increasingly regarded as “unhealthy food” in contrast to local food which is seen as being “good for the body”. The volume includes discussions about how consumers deal with perceived risks associated with industrial production. They uncover a sense of alienation engendered by the invisibility of food production and food management processes and furthermore reflect on the notion of “hidden ingredients” which might influence consumers’ imagination about food and food production in general.
This eBook can be cited
This edition of the eBook can be cited. To enable this we have marked the start and end of a page. In cases where a word straddles a page break, the marker is placed inside the word at exactly the same position as in the physical book. This means that occasionally a word might be bifurcated by this marker.
Contents
Déirdre D’Auria and Patricia Lysaght
“Town of Food”: The Creation of a New Food Region in County Kilkenny in South-East Ireland
Slovenian Cheeses Mohant, Tolminc and Nanos, and their Importance for Local Food Production and Regional Identity
Culinary Experts’ Horizon of Istrian Food
Organic Farm: A Chance for Renewal (An Example from North-Eastern Hungary)
Gastronomical Exchange in Soviet Cuisine: On the Example of Latvia
Geography of Social Class on Istanbul’s Dinner Tables
Promotion of Regional Food in Contemporary Japan: A Case Study of the “Shikoku” District
Production of Traditional Pickled Foods in Nagano Prefecture, Japan: Nozawana-zuke and Sunki–zuke←7 | 8→
The Artisanal Food Movement and How the Values of Fresh, Local and Sustainable are Co-opted by the Food Industry
Wild Rice and Maple Syrup: Native American Foods from the Western Great Lakes Region
Medieval Dutch Identity in Two Early Sixteenth-Century Calendars about Lifestyle: Dat Regiment der ghesontheyt and Der Scaepherders Kalengier. Food Prescriptions and Health Rules by Month and by Season
Part II: Food and the Imagination
Food Logistics: Behind the Curtain
Imagination and Beyond: Assembling “Good Food” in Biodynamic Agriculture
Food and the City: The Invisible Food Chain of an Industrialised City
The Future of The Common Agricultural Policy and Organic Agriculture in the European Union
Choose Local, Try Organic, Think Ecological – Actions and Ideas in the Recent Hungarian Food Realm
Antonia-Leda Matalas, Eirini Bathrellou and Milia Tzoutzou
When Natural Food is Unappealing: Depictions of Children’s Perception of Food in Animated Comics’ Series ←8 | 9→
Part III: Alienation and the Handling of Food
Silke Bartsch, Heike Müller, Leif Oppermann and Steffen Schaal
Using Smartphones for Tracing Local Food – Location-based Games on Mobile Devices in Consumer and Nutrition Education
Bottled Water Consumption in Brazil: A Matter of Taste?
One Hundred Years of Solitude and Commensality – A Study of Cooking and Meals in Swedish Households
Alien Shadows: Elements of Alienation in the Diet of Scotland
International Commission for Ethnological Food Research: Conferences, Themes and Publications (1970–2017)
List of Contributors ←9 | 10→ ←10 | 11→
Details
- Seiten
- 292
- Erscheinungsjahr
- 2017
- ISBN (PDF)
- 9783631730225
- ISBN (ePUB)
- 9783631730232
- ISBN (MOBI)
- 9783631730249
- ISBN (Paperback)
- 9783631727829
- DOI
- 10.3726/b11707
- Sprache
- Deutsch
- Erscheinungsdatum
- 2019 (April)
- Schlagworte
- Sustainablity Globalisation Regional food Imagination of food Eating habits
- Erschienen
- Frankfurt am Main, Bern, Bruxelles, New York, Oxford, Warszawa, Wien, 2017, 292 S., 33 farb. Abb.
- Produktsicherheit
- Peter Lang Group AG
