Histoires d'alimentation et de sentiment

Cooking Cultures. Convergent Histories of Food and Feeling

Ishita Banerjee-Dube (ed.)


Cambridge Univesrity Press
Hardcover: 300 pages
June 30, 2016
Language: English
ISBN-13: 978-1107140363

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 elaboration of food and cuisine.
Tracking such blends in different societies and continents churned out of 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 kneaded by food and cooking.