'Going Native?'

Settler Colonialism and Food
1. Auflage 2022
ISBN: 978-3-030-96267-8
Verlag: Springer International Publishing

Buch, Englisch, 277 Seiten, Format (B × H): 153 mm x 216 mm, Gewicht: 493 g

Reihe: Food and Identity in a Globalising World

This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-à-vis indigenous populations; and settlers’ self-indigenisation – the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding settler-indigenous relations and the rise of settler colonial identities and states.

Zielgruppe

Research

Autoren/Hrsg.

Ranta, Ronald

Monterescu, Daniel

Colás, Alejandro

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Kolonialgeschichte, Geschichte des Imperialismus
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Politische Soziologie
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Kultursoziologie
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziale Gruppen/Soziale Themen Soziale Fragen & Probleme
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie

Inhaltsverzeichnis

1. Introduction.- Beginning: Hybrid Food Cultures and Foodways.- 2. Spanish Settlers and Andean Food Systems.- 3. What Belongs in the “Federal Diet”?: Depictions of a National Cuisine in the Early American Republic.- 4. The Taste of Colonialism?: Changing Norms of Rice Production and Consumption in Modern Taiwan.- 5. ‘Like the Papacy of Mexican Cuisine’: Mayoras and Traditional Foods in Contemporary Mexico.- 6. Unsettling the History of Macadamia Nuts in Northern New South Wales.- 7. Definitions of Hawaiian Food: Evidence of Settler Colonialism in Selected Cookbooks from the Hawaiian Islands (1896-2021).- 8. Decolonising Israeli food? Between Culinary Appropriation and Recognition in Israel/Palestine.- 9. “Uneasy lies the head that wears the crown” - lamb or kangaroo, which should reign supreme? The implications of heroising a settler colonial food icon as national identity.- After Decolonisation?.- 10. ‘A Manly Amount of Wreckage’: South-AfricanFood Culture and Settler Belonging in Ivan Vladislavic’s Double Negative.- 11. Sustaining the Memory of Colonial Algeria through Food.- 12. The predicaments of settler gastrocolonialism.

Über Autor(innen)

Ronald Ranta is Senior Lecturer in Politics and International Relations at the Kingston University London, UK. As a former chef, he has written extensively on the subject of food and identity, particularly national identity.
Alejandro Colás is Professor of International Relations at Birkbeck, University of London, UK. 

Daniel Monterescu is Associate Professor of Urban Anthropology and Food Studies at Central European University, Vienna, Austria.