Автор: Carole Counihan, Valeria Siniscalchi Название: Food Activism: Agency, Democracy and Economy ISBN: 0857858327 ISBN-13(EAN): 9780857858320 Издательство: Bloomsbury Academic Рейтинг: Цена: 20592.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Across the globe, people are challenging the agro-industrial food system and its exploitation of people and resources, reduction of local food varieties, and negative health consequences. In this collection leading international anthropologists explore food activism across the globe to show how people speak to, negotiate, or cope with power through food. Who are the actors of food activism and what forms of agency do they enact? What kinds of economy, exchanges, and market relations do they practice and promote? How are they organized and what are their scales of political action and power relations? Each chapter explores why and how people choose food as a means of forging social and economic justice, covering diverse forms of food activism from individual acts by consumers or producers to organized social groups or movements. The case studies embrace a wide geographical spectrum including Cuba, Sri Lanka, Egypt, Mexico, Italy, Canada, France, Colombia, Japan, and the USA. This is the first book to examine food activism in diverse local, national, and transnational settings, making it essential reading for students and scholars in anthropology and other fields interested in food, economy, politics and social change.
Автор: Carole Counihan, Susanne Hojlund Название: Making Taste Public: Ethnographies of Food and the Senses ISBN: 135005268X ISBN-13(EAN): 9781350052680 Издательство: Bloomsbury Academic Рейтинг: Цена: 19008.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne H jlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food.
Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste.
With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.
With her new book, Italian Food Activism in Urban Sardinia, cultural anthropologist Carole Counihan makes a significant contribution to understanding the growing global movement for food democracy.
Providing a detailed ethnographic case study from Cagliari, the capital of the Italian island-region of Sardinia, she draws upon Sardinians' own descriptions of their actions and motivations to change their food as they pursue grassroots alternatives to the agro-industrial food system through GAS (Gruppi di Acquisito Solidale or solidarity-based purchase groups), organic and urban agriculture, alternative restaurants, and farm-to-school programs. They link their activism to the sensory and emotional resonance of food and its nostalgic connections to place, tradition, and culture. They stress the importance of education through experience, and they build relationships and networks through workshops, farm visits, and commensality. The book focuses on three key themes to emerge in interviews with Cagliari food activists: the significance of territorio (or place), the importance of taste, and the role of education. By exploring these areas of concern, Counihan uncovers key tensions in consumption as a force for change, in individual vs. group actions, and in political and economic power relations, which are of crucial importance to wider global efforts to promote food democracy.
Автор: Harris Coy F. Название: Windmill Tales: Stories from the American Wind Power Center ISBN: 0896729613 ISBN-13(EAN): 9780896729612 Издательство: Mare Nostrum (Eurospan) Цена: 3129.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In Windmill Tales, in nearly one hundred beautiful full-colour images, photographer Wyman Meinzer shows American windmills as they appear today. Many of them are still working, and others have fallen or are preserved at the American Wind Power Center in Lubbock, Texas, but all illustrate the way of life that was made possible by the windmill.