The Bloomsbury Handbook of Food and Material Cultures

Description

Cookbooks. Menus. Ingredients. Dishes. Pots. Kitchens. Markets. Museum exhibitions. These objects, representations, and environments are part of what the volume calls the material cultures of food. The book features leading scholars, professionals, and chefs who apply a material cultural perspective to consider two relatively unexplored questions: 1) What is the material culture of food? and 2) How are frameworks, concepts, and methods of material culture used in scholarly research and professional practice? This book acknowledges that materiality is historically and culturally specific (local), but also global, as food both transcends and collapses geographical and ideological borders. Contributors capture the malleability of food, its material environments and “stuff,” and its representations in media, museums, and marketing, while following food through cycles of production, circulation, and consumption. As many of the featured authors explore, food and its many material and immaterial manifestations not only reflect social issues, but also actively produce, preserve, and disrupt identities, communities, economic systems, and everyday social practices. The volume includes contributions from and interviews with a dynamic group of scholars, museum and information professionals, and chefs who represent diverse disciplines, such as communication studies, anthropology, history, American studies, folklore, and food studies. Cover Half Title Series Title Copyright Dedication Contents Illustrations List of Contributros Acknowledgments CHAPTER ONE Introduction: Food’s Material Cultures PART ONE Food CHAPTER TWO My Mother’s æbleskiver Pan (Lena Mortensen) CHAPTER THREE Shaping the Material: Turning the Food Studies Lens on Itself in Pursuit of “Better” Food (Jonathan Deutsch) CHAPTER FOUR Slices and Fillings: The Material Culture of Sandwiches (Megan J. Elias) CHAPTER FIVE While Supplies Last: The Materialism and Symbolism of Limited-Edition Packaged Foods (Emily Truman) CHAPTER SIX Creating and Recreating a Dish: (Susanne Højlund and Claudia Squarzon) PART TWO Environments CHAPTER SEVEN “My Life Is on Those Shelves …”: Ingesting Culinary Cultures in a Mediterranean Port City (Jean Duruz) CHAPTER EIGHT Materializing Cold: (John Soluri) CHAPTER NINE Kitchens, Tools, Organization, and the Struggles of Everyday Home Cooks (Amy B. Trubek) CHAPTER TEN Teaching with Food (Daniel E. Bender and Lisa Haushofer) CHAPTER ELEVEN “When the Numbers Prosper, the People Suffer”: Robust Food Cultures, Tacit Knowledge, and the Abstractions of Co PART THREE Representations CHAPTER TWELVE In Conversation with Michelle Moon CHAPTER THIRTEEN Exhibiting the Mediterranean Diet in a French Museum: The Case of Le Grand Mezzé at the Mucem (Julie D CHAPTER FOURTEEN Who We Eat Is What We Are: American Culinary History and Material Culture in Two Museums (Delores B. Phill CHAPTER FIFTEEN Working Around the Recipe: (Elizabeth Ridolfo) CHAPTER SIXTEEN Fun in the Produce Aisle: On the Marketing (and Materiality) of Unprocessed Foods to Children (Charlene Ell PART FOUR Conclusions: In Conversation with Food Visionaries CHAPTER SEVENTEEN Food Visionaries: In Conversation with Chef Tawnya Brant CHAPTER EIGHTEEN Food Visionaries: In Conversation with Ozoz Sokoh CHAPTER NINETEEN Food Visionaries: In Conversation with Vanessa Ling Yu References Index