Food in Memory and Imagination: Space, Place and, Taste

Description

How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar. Contents List of Figures List of Contributors Acknowledgments Introduction • Beth M. Forrest and Greg de St. Maurice Part One: The Body and Individual 1 A Private Snack of Crackers and Butter • Lisa Heldke 2 Fermentation and Delicious/Disgusting Narratives • Maya Hey 3 How Does Memory Impact Food Choice and Preference? The Role of Implicit and Imperfect Processes in Research on Food Attitudes • Leighann R. Chaffee 4 Food Memoirs and Coming-of-Age Stories: Memory and Maternal Kitchens in Gabrielle Hamilton’s Blood, Bones & Butter • Julieta Flores Jurado 5 What Role Does Memory Play in Our Enjoyment of Meals? • Charles Spence Part Two: Family and Community 6 Brittle Memories: Sharing Culinary Expertise in an Italian Family • Fabio Parasecoli 7 Menus of the Zodiac Club of New York, 1868–1915 • Paul Freedman, Graham Harding, and Henry Voigt 8 Food Memory and Food Imagination at Auschwitz • Lisa Pine 9 The Knife without a Hand: Ethnographic Memoir through a Goat Not Eaten, Samburu, Northern Kenya • Jon Holtzman Part Three: Cities 10 The Legend of Les Mères Lyonnaises: Narrative, Meaning, and Gender in the Kitchen • Rachel E. Black 11 Memories, Meals, and Shame in Florence, Italy • Carole Counihan Part Four: Regional 12 Whose Arancino/a? The Multiple Making of Place through an Iconic Sicilian Food • Amanda Hilton 13 Apples as “Objects of Memory” in the Midwestern American Imagination • Lucy M. Long 14 Reverse-Engineered Terroir: Reimagining Taste and Identity • Thomas Parker Part Five: National 15 The Local and the National in Japan’s Documentary Food Show Kuishinbō! Banzai • Greg de St. Maurice 16 Food, Rituals, and the Selective Remembrance of (an Idealized) Home in Diaspora: Iranians of New Zealand • Amir Sayadabdi 17 “The Taste of Earth and Homeland”: Remembering Palestine in “Little Ramallah” • Jennifer Shutek 18 Everyday Militarisms in the Kitchen: Baking Strange with Anzac Biscuits • Lindsay Kelley Part Six: Cross-Regional 19 The Next Apicius • Andrew Donnelly 20 Remembering and Promoting Grandma’s Cooking through the Mediterranean Diet, Apulia, Southern Italy • Elisa Ascione, Vincenza Gianfredi, and Daniele Nucci 21 The Pharmacological Table: Environmental Memory in New Nordic Cuisine • C. Parker Krieg 22 Remembering Food Waste and Recovery: Imagining Food and/as Citizenship • Leda Cooks Part Seven: Beyond National and Regional Boundaries 23 Sweet Disturbances: Candy as Speculative Imagination for a Socially Grounded Memory • Iñaki Martínez de Albeniz 24 Eating in the Time of the Dead: Farming, Foraging, and Food Insecurity in Zombie Cinema • Taylor Reid and Maureen Costura 25 Cooked in Milk and Full of Froyo: Food and Eating in Hell in the American Imagination • Beth M. Forrest Index