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Food and Cultures from the Global South
ISSN: 3067-1981
Usually, the narratives around food habits and culinary practices are structured around individual tastes. Historically, it has been observed that individual and collective food habits and culinary practices are driven by various social, cultural, gendered, sexual, racial, caste, geographical, commercial, and political factors. These factors provoke us to go beyond the stereotypical scientific narratives of consumption and unpack the various social dynamics and power structures that are associated with our daily food habits and culinary practices. With respect to these arguments, this series will generate an interwoven, multidisciplinary, and planetary archive on critical food studies.
0 publications
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L’Europe alimentaire / European Food Issues / Europa alimentaria / L’Europa alimentare
ISSN: 2033-7892
For several decades now, our attention has been drawn to expanding agricultural output and the proliferation of powerful food companies. At the same time, in the process of European integration, the adoption of the Codex Alimentarius (1963), the Food Law (2002), and the recognition of PGIs for many products have contributed to the creation of a common European "food space". Today, these systems of supply and distribution have between them given Europeans quite varied dietary possibilities. This situation stems from various developments, linking the economic to the technical and amounting to a long-term trend. Cultural issues bear upon this, whether culinary transmission from generation to generation or the increasingly diverse catering sector, and political decisions also contribute through the establishment of standards and regulations. Hence, traditions and ruptures, innovations and continuities are permanently unsettling the European diet. Using original sources, doctoral theses, conference papers, monographs and testimonies, this series examines historical developments at the national scale and also, more generally, in a transnational perspective. The series hopes to make a significant contribution to understanding the processes of food innovation, which are powerful factors of difference and identity in contemporary Europe. All volumes in this series passed a selection process that included double blind peer-review. Le développement des rendements agricoles et la croissance de puissantes industries agroalimentaires ont focalisé l’attention depuis plusieurs décennies. Dans le processus de construction européenne, l’adoption du Codex alimentarius (1963), la Food law (2002) et la reconnaissance des IGP sur de nombreux produits contribuent désormais à unifier un espace alimentaire communautaire. Les Européens disposent de moyens d’approvisionnement et de distribution variés pour constituer leur alimentation. Cette situation procède d’évolutions plurielles, liant l’économique et le technique, et s’inscrit en fait dans la longue durée. Des enjeux culturels y sont associés, qu’il s’agisse de transmissions culinaires générationnelles ou de l’offre de restauration très diversifiée. Des choix politiques y contribuent également, par la mise en place de normalisations et de règlements. Traditions et ruptures, nouveautés et continuités bouleversent en permanence l’alimentation des Européens. Par des recueils de sources, des thèses, des actes de colloques, des monographies érudites et des témoignages, cette collection interroge les évolutions historiques et sociétales, par pays ou plus globalement dans une perspective transnationale. Elle souhaite apporter une connaissance sur des processus d’innovations alimentaires qui constituent de puissants facteurs de différences et d’identités mêlées de l’Europe contemporaine. Tous les volumes de cette collection sont publiés après double révision à l'aveugle par des pairs.
18 publications
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Food as Communication / Communication as Food
©2023 Textbook -
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Food as Communication- Communication as Food
©2011 Textbook -
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Sovereignty in China’s Perspective
©2017 Thesis -
Populism, Popular Sovereignty, and Public Reason
©2021 Edited Collection -
Food and the Internet
Proceedings of the 20 th International Ethnological Food Research Conference, Department of Folklore and Ethnology, Institute of Ethnology and Cultural Anthropology, University of Łodź, Poland, 3–6 September 2014©2015 Edited Collection -
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Food for Democracy ?
Le ravitaillement de la France occupée (1914-1919). Herbert Hoover, le blocus les neutres et les Alliés©2018 Monographs -
Global Food Governance
Implications of Food Safety and Quality Standards in International Trade Law©2016 Thesis -
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Food Cultures in Medieval Europe
©2019 Monographs -
From the Natural Man to the Political Machine
Sovereignty and Power in the Works of Thomas Hobbes©2015 Monographs -
School Food Politics
The Complex Ecology of Hunger and Feeding in Schools Around the World- With a Foreword by Chef Ann Cooper©2011 Textbook -
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