Bøger i Food and Identity in a Globalising World serien

The book highlights understudied themes in anthropology, food studies and gender studies, and focuses on three key themes: food and national identity construction, the role of women as feeders of the nation, and everyday nationhood.

The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption?

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.

Building and expanding on the first edition, the second edition of Food, National Identity and Nationalism continues to explore a much-neglected area study: the relationship between food and nationalism. With a preface written by Michaela DeSoucey and using a wide range of case studies, it demonstrates that food and nationalism is an important area to study, and that the food-nationalism axis provides a useful prism through which to explore and analyse the world around us, from the everyday to the global, and the ways in which it affects us. The second edition includes a number of new case studies, including the demise and resurrection of pie as a ¿national dish¿ in post-Brexit Britain; the use of netnography; the role of diasporas in maintaining and reinventing national food; the gastrodiplomatic potential of the New Nordic Cuisine; the potential of veganism to transcend nationalism; and the relationship between gastronationalism and populism.

This book provides an interdisciplinary examination of Peruvian cuisine¿s shift from a culinary to a political object and the making of Peru as a food nation on the global stage. It focuses on the contexts, processes and protagonists that have endowed the country¿s cuisine with new meaning, new coherence and prominence, and with the ability to communicate what was important for Peruvians after decades of political violence and economic decline. This work unfolds central processes of the culinary project ranging from the emergence of gastronomy, to the refiguring of indigenous people as producers, to the use of cultural identity as an authenticating force. From the Plate to Gastro-Politics offers a critical reading of what has been called a ¿gastronomic revolution¿, highlighting the ways in which claims to national unity and social reconciliation smooth over ongoing inequalities.This book will be of interest to scholars and students of food studies, cultural anthropology, heritage studies and Latin American studies.