Cooking Cultures
Convergent Histories of Food and Feeling

Cooking Cultures studies food, cooking and cuisine in different societies and cultures over different periods of time.

Ishita Banerjee-Dube (Edited by)

9781107140363, Cambridge University Press

Hardback, published 1 July 2016

270 pages
23.9 x 16 x 2.2 cm, 0.51 kg

This volume offers a study of food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine. Tracking such blends in different societies and continents developed from trans-cultural flows of goods and peoples, colonial encounters, adventure and adaptation, and change in attitude and taste, Cooking Cultures makes a novel argument about convergent histories of the globe brought about by food and cooking.

Introduction: culinary cultures and convergent histories Ishita Banerjee-Dube
Part I. Food, Pride, Power: 1. Trout still on the menu? Indigeneity and cuisine Duncan Brown
2. The hummus wars: local food, Guinness Records and the Palestinian-Israeli gastropolitics Nir Avieli
3. Rice, pork and power in the Vietnamese village Erica J. Peters
Part II. Cooking, Cuisine, Gender: 4. Mem and Cookie: the colonial kitchen in Malaysia and Singapore Cecilia Leong-Salobir
5. Modern menus: family, food, health and gender in colonial Bengal Ishita Banerjee-Dube
6. Sweetness, gender, and identity in Japanese culinary culture Jon D. Holtzman
Part III. Food, Identity, Personhood: 7. Local foods in contemporary China: the case of southwest Hubei Xu Wu
8. From the market to the kitchen and table: food and its many meanings in Dakar Maria Guadalupe Aguilar Escobedo
9. What is human?: Food taboo and anthropophagy in northwest Mozambique Arianna Huhn
Part IV. Food, Myth, Nostalgia: 10. Global mixed race and culinary cultures: interethnic exchanges of food and love at Addis Ababa Café Jean Duruz
11. The culinary myths of the Mexican nation Sarah Bakgeller.

Subject Areas: Social & cultural anthropology, ethnography [JHMC], Sociology: customs & traditions [JHBT], Sociology [JHB]