The emergence of national food : the dynamics of food and nationalism / edited by Atsuko Ichijo, Venetia Johannes, and Ronald Ranta.
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| Other Authors: | , , |
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| Format: | Book |
| Language: | English |
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London, UK ; New York, NY, USA :
Bloomsbury Academic, Bloomsbury Publishing Plc,
2019.
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Table of Contents:
- Introduction / Atsuko Ichijo, Venetia Johannes, and Ronald Ranta
- Part One. The "template" : the "orthodox" emergence and development of national food. Salt cod and the making of a Portuguese national cuisine / José M. Sobral
- The cookbook in Mexico : a founding document of the modern nation / Sarah Bak-Geller Corona
- Potica : the leavened bread that reinvented Slovenia / Andreja Vezovnik and Ana Tominc
- Bacillus bulgaricus : the breeding of national pride / Nevena Nancheva
- Food and nationalism in an independent Ghana / Brandi Simpson Miller
- Part Two. Contemporary accounts of the emergence and development of national food. Signifying poverty, class, and nation through Scottish foods : from haggis to deep-fried mars bars / Joy Fraser and Christine Knight
- Catalan culinary nationalism : a contemporary case study / Venetia Johannes
- National cuisine and regional identities in Costa Rica / Mona Nikolić
- Ethnicity, class, and nation in the Chilean cuisine / Isabel M. Aguilera Bornand
- Part Three. Critical accounts of national food. Does Israeli food exist? : the multifaceted and complex making of a national food / Ronald Ranta and Claudia Raquel Prieto-Piastro
- Obliterating or reviving the nonexisting nation / Liora Gvion
- Nationalism, culinary coherence, and the case of the United States : an empirical or conceptual problem? / Amy B. Trubek
- The Canadian cuisine fallacy / Nicolas Fabien-Ouellet
- "They're always eating cuy" : food regionalism and transnationalism in Ecuador and the Andes / Emma-Jayne Abbots
- Conclusion / Atsuko Ichijo, Venetia Johannes, and Ronald Ranta.