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Cooking Cultures : Convergent Histories of Food and Feeling. 料理文化
・ISBN 978-1-107-14036-3 hard GB£ 75.00
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電子版あり 大学・学術機関向け電子ブック（eBook）ISBN 978-1-316-49278-9
| 著者・編者 | Banerjee-Dube, Ishita (ed.), |
|---|---|
| 出版社 | (Cambridge U. Pr., UK) |
| 出版年月 | 2016 |
| ページ数 | 300 pp. |
| 言語 | ENG |
| ニュース番号 | ＜634-2433 634-P4242＞ |
解説
This volume offers a study of food, cooking and cuisine in different societies and cultures over different periods of time. It highlights the intimate connections of food, identity, gender, power, personhood and national culture, and also the intricate combination of ingredients, ideas, ideologies and imagination that go into the representation of food and cuisine. Tracking such blends in different societies and continents developed from trans-cultural flows of goods and peoples, colonial encounters, adventure and adaptation, and change in attitude and taste, Cooking Cultures makes a novel argument about convergent histories of the globe brought about by food and cooking.