Making Food in Local and Global Contexts

Table of Contents

Preface and Acknowledgment

 

Introduction.

Atsushi Nobayashi

 Part 1. Ecology and Food



Chapter 1.

Gastronomical goods as a biocultural value of wood pastures in Eastern Europe.

Anna Varga, Nikolett Darányi, Krisztina Molnár, Zsolt Molnár and Noémi Ujhá-zy.

 

Chapter 2.

Merroir in the Making: Provenance Fetishism and the Social Construction of Taste in the Japanese Seafood System.

Shingo Hamada.

 

Chapter 3.

The Socio-Cultural Reception of MSG (Monosodium Glutamate) in Thailand.

Yoshimi Osawa.

 

Part 2. Social context of Food

Chapter 4.

Sharing food and conviviality in the Mediterranean Diet. Some ethnographic examples

Elisabetta Moro and Rossella Galletti. 



Chapter 5.

Rethinking foodscapes: Does it matter how food reaches my plate?

Cristina Grasseni

 

Chapter 6.Rethinking family commensality: Through Japanese cases and Italian ones



Taeko Udagawa

 

Part 3. Ethnicity in Foodscape

Chapter 7.

The "Making" of Hakka Cuisine: A Case Study for the Formation of Ethnic Food and its Foodscapes in Southeast China.

Hironao Kawai.

 

Chapter 8.

Tubawan and the Play of Authorial Slippage: The Sani Yi people's practice of hospitality business and the making of indigenous foodscape.

Rongling Ge.

 

Chapter 9.

Translocal Foodscapes: Gastronomic Creativity in Mérida, Mexico, and Seville, Spain.

Steffan Igor Ayora Diaz.

 

Part 4. Food and the nationChapter 10.



The Tea Industry in Modern China and Public Demand for Tea

Jianping Guan

 

Chapter 11.

On the Formation of Chinese National Cuisine: Historical and Anthropological PerspectivesHaruhiko Nishizawa

Atsushi Nobayashi is a professor in the National Museum of Ethnology, Japan, and the Graduate University for Advanced Studies, Japan. His research focuses on the ethnicity of Formosan indigenous people, the history of human-animal relationships, and food civilization. His recent research has focused on tool making and cooking as a characteristic of Homo sapiens. He has also been involved in exhibitions at museums in Japan and abroad. He has published several books in the field of the Formosan study and culture of food.