Places of food production : Origin, identity, imagination.

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Buchbeschreibung
Frankfurt am Main ; Bern ; Wien : Peter Lang, 2017.
Originalbroschur. 291 S., Ill.
ISBN-10: 3631727828 (3-631-72782-8)
ISBN-13: 9783631727829 (978-3-631-72782-9)
Ein tadelloses Exemplar. - This book explores the relation between food production and place. Food production has traditionally shaped the character and self-conceptions of regions giving rise to a recognised linkage between certain foods and geographical areas. In the age of globalisation, it is inevitable that global food production will affect regional foods and eating habits. The contributors ask whether this also has a bearing on regions’ self-identity. Although industrialisation has had a major impact on food availability, food safety, and eating habits, industrially-produced food is increasingly regarded as «unhealthy food» in contrast to local food which is seen as being «good for the body». The volume includes discussions about how consumers deal with perceived risks associated with industrial production. They uncover a sense of alienation engendered by the invisibility of food production and food management processes and furthermore reflect on the notion of «hidden ingredients» which might influence consumers’ imagination about food and food production in general. - Contents: Déirdre D'Auria and Patricia Lysaght: "Town of Food": The Creation of a New Food Region in County Kilkenny in South-East Ireland -- Maja Godina Golija: Slovenian Cheeses Mohant, Tolminc and Nanos, and their Importance for Local Food Production and Regional Identity -- Dasa Licen: Culinary Experts' Horizon of Istrian Food -- Anikó Bâti: Organic Farm: A Chance for Renewal (An Example from North-Eastern Hungary) -- Astra Spalvëna: Gastronomical Exchange in Soviet Cuisine: On the Example of Latvia -- Zeynep K?l?ç: Geography of Social Class on Istanbul's Dinner Tables -- Naoto Minami: Promotion of Regional Food in Contemporary Japan: A Case Study of the "Shikoku" District -- Hiroko Nakazawa: Production of Traditional Pickled Foods in Nagano Prefecture, Japan: "Nozawana-zuke" and "Sunki-zuke" -- Ken Albala: The Artisanal Food Movement and How the Values of Fresh, Local and Sustainable are Co-opted by the Food Industry -- Shirley Cherkasky: Wild Rice and Maple Syrup: Native American Foods from the Western Great Lakes Region -- Adelia Hanson: Farm, Family, and Friedemanns -- Johanna Maria van Winter: Medieval Dutch Identity in Two Early Sixteenth-Century Calendars about Lifestyle: "Dat Regiment der ghesontheyt" and "Der Scaepherders Kalengier". Food Prescriptions and Health Rules by Month and by Season -- Stefan Bongard: Food Logistics: Behind the Curtain -- Marcus Richter: Imagination and Beyond: Assembling "Good Food" in Biodynamic Agriculture -- Leen Beyers: Food and the City: The Invisible Food Chain of an Industrialised City -- Anna Rydz-Zbikowska: The Future of The Common Agricultural Policy and Organic Agriculture in the European Union -- Eszter Kisbán: Choose Local, Try Organic, Think Ecological - Actions and Ideas in the Recent Hungarian Food Realm -- Antonia-Leda Matalas, Eirini Bathrellou and Milia Tzoutzou: When Natural Food is Unappealing: Depictions of Children s Perception of Food in Animated Comics' Series -- Silke Bartsch, Heike Müller, Leif Oppermann and Steffen Schaal: Using Smartphones for Tracing Local Food - Location-based Games on Mobile Devices in Consumer and Nutrition Education -- Rogéria Campos A. Dutra: Bottled Water Consumption in Brazil: A Matter of Taste? -- Hakan Jönsson: One Hundred Years of Solitude and Commensality - A Study of Cooking and Meals in Swedish Households -- Una A. Robertson: Aben Shadows: Elements of Alienation in the Diet of Scotland -- International Commission for Ethnological Food Research: Conferences, Themes and Publications (1970-2017). ISBN 9783631727829
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