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Zusatztext This book offers a wide variety of exciting case studies that will close a gap in research on nationalism and food. Informationen zum Autor Atsuko Ichijo is Associate Professor of Politics, Kingston University, UK. Venetia Johannes is Postdoctoral Research Associate at Institute of Social and Cultural Anthropology, University of Oxford, UK. Ronald Ranta is Senior Lecturer in International Relations, Kingston University, UK. Klappentext What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country.This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food.The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism. Zusammenfassung What do deep fried mars bars, cod, and Bulgarian yoghurt have in common? Each have become symbolic foods with specific connotations, located to a very specific place and country.This book explores the role of food in society as a means of interrogating the concept of the nation-state and its sub-units, and reveals how the nation-state in its various disguises has been and is changing in response to accelerated globalisation. The chapters investigate various stages of national food: its birth, emergence, and decline, and why sometimes no national food emerges. By collecting and analysing a wide range of case studies from countries including Portugal, Mexico, the USA, Bulgaria, Scotland, and Israel, the book illustrates ways in which various social forces work together to shape social and political realities concerning food.The contributors, hailing from anthropology, history, sociology and political science, investigate the significance of specific food cultures, cuisines, dishes, and ingredients, and their association with national identity. In so doing, it becomes clearer how these two things interact, and demonstrates the scope and direction of the current study of food and nationalism. Inhaltsverzeichnis Notes on contributors Introduction Venetia Johannes (University of Oxford, UK), Atsuko Ichijo (Kingston University, UK) and Ronald Ranta (Kingston University, UK) Part One: The 'Template': The 'Orthodox' Emergence and Development of National Food 1. Salt Cod and the Making of a Portuguese National Cuisine José Sobral (Universidade de Lisboa, Portugal) 2. The Cookbook in Mexico: A Founding Document of the Modern Nation Sarah Bak-Geller Corona (Universidad Nacional Autónoma de México, Mexico) 3. Potica: The Leavened Bread that Reinvented Slovenia Ana Tominc (Queen Margaret University, UK) and Andreja Vezovnik (University of Ljubljana, Slovenia) 4. Bacillus Bulgaricus : The Breeding of National Pride Nevena Nancheva (Kingston University, UK) 5. Food and Nationalism in an Independent Ghana Brandi Simpson Miller (SOAS, UK) Part Two: Contemporary Accounts of the Emergence and Develop...
