Nomadic Food
Rowman & Littlefield (Verlag)
978-1-5381-5964-4 (ISBN)
In this book, contributors examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism.
Isabelle Bianquis is Professor of Anthropology at the University of Tours and in the Research team Citeres (UMR 7324). She studies the social and ritual life of the nomads of Mongolia and currently heads a research program on food mutations of the northern peoples in collaboration with the North-Eastern Federal University of Yakutsk (Russia). Jean-Pierre Williot is Professor of Contemporary History at Sorbonne University, Paris. He is author or co-author of twenty books about various topics (history of gas industry, history of railways, food history). His main research interests history of consumption and innovation.
1 From Noun (the Food of the Nomads) to Adjective (Nomadic Eating)
Isabelle Bianquis
2 Mongolian Nomadic Herders are Sedentary Eaters
Sandrine Ruhlmann
3 McDonald’s in the Desert: Bedouins, Fast-Food, and Modernity in Southern Israel
Nir Avieli
4 Nomadism in the Food Culture of the Yakuts and the Indigenous Peoples of Yakutia
Izabella Borisova and Antonina Vinokurova
5 Circulating Food Practices and Food Representations on Senegalese Inhabitants of Bordeaux and Dakar
Chantal Crenn
6 Space-Food: Food in Mobile Technological Environments of Late High-Modernity
Alwin Cubasch
7 Eating on Corsica’s GR Footpaths and Trails: Choosing between Hi-tech and Tradition
Philippe Pesteil
8 Italian-Sounding: A World Carrier of a Traveling Cuisine
Giovanni Ceccarelli and Stefano Magagnoli
9 Imagining Culinary Nomadism: Food Exchanges Shaped by Global Mixed Race, Diasporic Belongings, and Cosmopolitan Sensibilites
Jean Duruz
10 The Traveling Priest: Food for the Spirit and Food for the Body
Luciano Maffi
11 Conclusion: From Anthropology to History
Jean-Pierre Williot
Notes
Index
About the Editors and Contributors
| Erscheinungsdatum | 09.03.2022 |
|---|---|
| Reihe/Serie | Rowman & Littlefield Studies in Food and Gastronomy |
| Verlagsort | Lanham, MD |
| Sprache | englisch |
| Maße | 154 x 219 mm |
| Gewicht | 367 g |
| Themenwelt | Sozialwissenschaften ► Ethnologie |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-5381-5964-3 / 1538159643 |
| ISBN-13 | 978-1-5381-5964-4 / 9781538159644 |
| Zustand | Neuware |
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