RESEARCH PAPER
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workcited.docx1.Food Culture; the 'American Dream'; Archaeology and Violence.
Authors:
Ferguson, Priscilla Parkhurst 1
Source:
Chronicle of Higher Education . 9/17/2004, Vol. 51 Issue 4, pB4-B4. 1/2p.
Document Type:
Article
Subject Terms:
*HIGHER education
* FOOD habits
* CULTURE
*IDEOLOGY
*THOUGHT & thinking
*ARCHAEOLOGY
Geographic Terms:
UNITED States
Abstract:
Discusses issues related to higher education in the U.S. Role of food and foodways in demographic culture; Concept of the phrase "American Dream"; Effects of archaeology on human identity.
Author Affiliations:
1Professor of sociology, Columbia University
2Professor of political science, Southern Methodist University
3Reader in archaeology, University of Bradford
Full Text Word Count:
686
ISSN:
0009-5982
Accession Number:
14622810
Section:
MÉLANGE
THE CLUSTER OF ACTIVITIES that surround cooking and eating stakes out culinarity as a privileged entry into the social order. Food and foodways afford a singular insight into any culture -- into the worlds of women, the empires of men, the realms of children. Cuisine shifts agriculture into culture and inserts physiology into society. Whether taken as product or practice, chef or consumer, or everyone and everything in between, cuisine acts as a vital agent of socialization. It translates the corporeal, "natural," uncooked, and unprocessed into a social actor. By fixing the individual gestures that would otherwise remain buried among the pots and pans, cuisine pushes culinary practice out of the kitchen into the culture beyond. There, in that larger culture, cuisine reaches beyond the food that supplies its raw materials; it outperforms the cooks by whom it is produced; it outshines even the consumers who justify the cycle of production. All this is possible because cuisine is not merely a culinary code that anchors custom. It is as well a panoply of narratives that sustain praxis. Cuisine constructs and upholds a community of discourse, a collectivity held together by words, by language, by interpretations of the world in which we live.
2.China's Emerging Food Media: Promoting Culinary Heritage in the Global Age.
Authors:
Kuang, Lanlan1
Source:
Gastronomica. Fall2017, Vol. 17 Issue 3, p68-81. 14p.
Document Type:
Article
Subject Terms:
*FOOD & culture
*CHINESE cooking
*GLOBALIZATION
Author-Supplied Keywords:
aesthetics
economic development
foodscape
globalization
international relations
media
nostalgia
Abstract:
In light of increasing media attention and commercial interest in documenting Chinese cuisine, this article examines the presentation of food in today's mainstream Chinese media and the effects of its aesthetics in China and around the globe. Identified herein are the various stages of what I call a mediated discursive transformation of China's foodscape and culinary heritage in the globalization era, which started with an upsurge of gastronomic writing in China's print media and is being furthered by a generation of globally conscious Chinese elites. To examine the mediated process of Chinese cuisine under the influence of globalization and, particularly, the impact that the transforming Chinese food media may have on its local and indigenous foodscape, I conducted ethnographic fieldwork on the local, humanistic street food culture of Chongqing and the indigenous, halal cuisines of Lanzhou Muslim, and carried out a content analysis of the new Chinesefood documentaries against a background of lively, sometimes heated, and growingly sophisticated arguments of Chinese viewers-turnedbloggers over the aesthetic choices made in these films. [ABSTRACT FROM AUTHOR]
Copyright of Gastronomica is the property of University of California Press and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Author Affiliations:
1University of Central Florida
ISSN:
1533-8622
DOI:
10.1525/GFC.2017.17.3.68
Accession Number:
124533929
3.Food as a Theme in Social Studies Classes: Connecting Daily Life to Technology, Economy, and Culture.
Authors:
Resor, Cynthia Williams1 [email protected]
Source:
Social Studies. Nov/Dec2010, Vol. 101 Issue 6, p236-241. 6p.
Document Type:
Article
Subject Terms:
*SOCIAL sciences education
*ECONOMIC trends
*FOOD -- Study & teaching
*STUDENTS
*CURRICULA (Courses of study)
*AGE groups
*FOOD preferences
*INDUSTRIAL revolution
*TECHNOLOGICAL innovations
Author-Supplied Keywords:
food
Middle Ages
pre-industrial America
recipes
thematic instruction
NAICS/Industry Codes:
541720 Research and Development in the Social Sciences and Humanities
Abstract:
Connecting wider economic, technological, or cultural trends to the everyday life of students can be a challenge. Food can serve as a course-long theme that helps students comprehend the essential connection between personal actions and national or international trends and develop skills of critical analysis. The author describes four activities that can be adapted to a wide variety of social studies courses and age groups. In the first two activities, students gain an understanding of their diet by exploring their food choices and the factors that affect those choices. These activities provide a point of comparison for subsequent units in which students examine food choices in a pre-industrial age and the impact of the technological advances of the Industrial Revolution on food production, preservation, and preparation. [ABSTRACT FROM AUTHOR]
Copyright of Social Studies is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Author Affiliations:
1Department of Curriculum and Instruction, Eastern Kentucky University, Richmond, Kentucky, USA
ISSN:
0037-7996
DOI:
10.1080/00377990903284997
Accession Number:
55310772
