Dürrschmidt / Kautt Globalized Eating Cultures

Mediation and Mediatization
1. Auflage 2018
ISBN: 978-3-319-93656-7
Verlag: Springer International Publishing
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 363 Seiten, eBook

Reihe: Progress in Mathematics

This innovative volume explores the link between local and regional eating cultures and their mediatization via transnational TV cooking shows, glocal food advertising and social media transfer of recipes. Pursuing a global and interdisciplinary approach, it brings together research conducted in Latin America, Australia, Africa, Asia and Europe, from leading scholars in sociology and political science, media and cultural studies, as well as anthropology. Drawing on this rich case study material facilitates a revealing and engaging analysis of the connection between the meta-concepts of globalization and mediatization. Across fifteen chapters its authors provide fresh insights into the different impact that food and eating cultures can have on the everyday mediation of ethnicity and class as well as local, regional and transnational modes of belonging in a media rich global environment. This exciting addition to the food studies literature will appeal in particular to students and scholars of sociology, anthropology, media and cultural studies.

Zielgruppe

Research

Autoren/Hrsg.

Dürrschmidt, Jörg

Kautt, York

Inhaltsverzeichnis

Chapter 1. Introduction: globalization and mediatization as mediating concepts; Jörg Dürrschmidt.- Part I: Nation and region.- Chapter 2. The formation of a national cuisine in Costa Rican cookbooks and its impact on regional cuisines as markers of identity; Mona Nikolic.- Chapter 3. Mediating National Identity, Practising Life Politics: Visual Representations of a Food Education Campaign in Japan; Stephanie Assmann.- Chapter 4: Mediatization and Mediation of parenthood – Politics of infant feeding in Hong Kong; Veronica MAK Sau-wa.- Chapter 5. Myths of the Health-giving Properties of Korean Cuisine; Chan Young Kim and David Carter.- Part II: Tradition and Modernity.- Chapter 6. Technological Change and Contemporary Transformations in Yucatecan Cooking; Steffan Igor Ayora-Diaz.- Chapter 7. Traditional food knowledge in a globalised world: Mediation and mediatization perceived by Tswana women in South Africa; Nicole Claasen & Shingairai Chigeza.- Chapter 8. Cooking the Past: Traditionalism in Czech Culinary Magazines; Michal Bocák.- Part III: Celebrity Culture.- Chapter 9. Celebrity Chefs and the Limits of Playing Politics from the Kitchen; Raúl Matta.- Chapter 10. Ethnodelicious: Mediatized Culinary Anthropology and the Mediation of Global Food Cultures; Isabelle de Solier.- Chapter 11. Creating and Routinizing Style and Immediacy: Keith Floyd and the South-West English Roots of New Cookery Mediatizations; David Inglis and Anna-Mari Almila.- Part IV: Social and cultural complexity.- Chapter 12. Mediating Fish: Mediatization, Consumer Choice, and Media Morality; Elspeth Probyn.- Chapter 13. Halal Crab, Haram Crab: Understanding Islam in southern Thailand through the lens of seafood; Saroja Dorairajoo.- Chapter 14. “It’s only cannibalism if we’re equals”: Consuming the Lesser in Hannibal; Michael Dellwing.- Chapter 15. Mediatization and global foodscapes: a conceptual outline; York Kautt.

Über Autor(innen)

Jörg Dürrschmidt is Professor of Sociology at the University of Applied Sciences Ludwigsburg - Public Administration and Finance, Germany.

York Kautt is Professor of Media Sociology at the University of Giessen, Germany.