Synopsis
This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a "food democracy" in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium "Making Food in Human and Natural History", which took place on March 18 and 19, 2019, in Osaka, Japan.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos de l'auteur
Atsushi Nobayashi is a professor in the National Museum of Ethnology, Japan, and the Graduate University for Advanced Studies, Japan. His research focuses on the ethnicity of Formosan indigenous people, the history of human-animal relationships, and food civilization. His recent research has focused on tool making and cooking as a characteristic of Homo sapiens. He has also been involved in exhibitions at museums in Japan and abroad. He has published several books in the field of the Formosan study and culture of food.
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Making Food in Local and Global Contexts (eng)
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Making Food in Local and Global Contexts : Anthropological Perspectives
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Etat : Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a "food democracy" in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium ¿Making Food in Human and Natural History¿, which took place on March 18 and 19, 2019, in Osaka, Japan. N° de réf. du vendeur 38985847/1
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. Th. N° de réf. du vendeur 562705032
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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a 'food democracy' in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium 'Making Food in Human and Natural History', which took place on March 18 and 19, 2019, in Osaka, Japan. 224 pp. Englisch. N° de réf. du vendeur 9789811910470
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Buch. Etat : Neu. Neuware -This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a 'food democracy' in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium ¿Making Food in Human and Natural History¿, which took place on March 18 and 19, 2019, in Osaka, Japan.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 224 pp. Englisch. N° de réf. du vendeur 9789811910470
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Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a 'food democracy' in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium 'Making Food in Human and Natural History', which took place on March 18 and 19, 2019, in Osaka, Japan. N° de réf. du vendeur 9789811910470
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