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245 00 Reimagining marginalized foods :|bglobal processes, local
places /|cedited by Elizabeth Finnis.
260 Tucson :|bUniversity of Arizona Press,|c©2012.
300 1 online resource
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
347 data file|2rda
504 Includes bibliographical references and index.
505 00 |tLoving people, hating what they eat: marginal foods and
social boundaries /|rRichard Wilk --|tHighland haute
cuisine : the transformation of alpaca meat /|rLisa
Markowitz --|tRedefining the cultural meanings of Sinonggi
during the Indonesian Decentralization Era /|rWini P.
Utari --|tWhen the marginal becomes the exotic : the
politics of culinary tourism in indigenous communities in
rural Mexico /|rLois Stanford --|tDiscovering pom's
potential /|rKarin Vaneker --|tRedefining and re-
presenting minor millets in South India /|rElizabeth
Finnis --|tDeveloping cheese at the foot of the Alps /
|rCristina Grasseni --|tConclusions: culture, tradition,
and political economy /|rJohn Brett.
520 This volume brings together ethnographically based
anthropological analyses of shifting meanings and
representations associated with the foods, ingredients,
and cooking practices of marginalized and/or indigenous
cultures. Contributors are particularly interested in how
these foods intersect with politics, nationhood and
governance, identity, authenticity, and conservation. The
chapters cover diverse locales, issues, and foods ... A
conceptual essay on food and social boundaries rounds out
the collection. Throughout, the contributors address
important questions ... (and) provide a thoughtful inquiry
into what happens when food and culinary practices are
moved from cultural physical margins, and how such
movements can be shaped by- and employed in the pursuit of
- political, social, and cultural goals. -- Book Jacket.
542 1 |fThis work is licensed under a Creative Commons license
|uhttps://creativecommons.org/licenses/by-nc-nd/4.0/
legalcode
542 1 |fThis work is licensed under a Creative Commons license
|uhttps://creativecommons.org/licenses/by-nc-nd/4.0/
legalcode
542 1 |fThis work is licensed under a Creative Commons license
|uhttps://creativecommons.org/licenses/by-nc-nd/4.0/
legalcode
542 1 |fThis work is licensed under a Creative Commons license
|uhttps://creativecommons.org/licenses/by-nc-nd/4.0/
legalcode
588 0 Print version record.
590 JSTOR|bBooks at JSTOR Open Access
650 0 Food habits.
650 0 Food preferences.
650 0 Food supply.
655 0 Electronic book.
655 4 Electronic books.
700 1 Finnis, Elizabeth,|d1976-
776 08 |iPrint version:|z9781299192218|w(DLC) 2011039694
856 40 |uhttps://www.jstor.org/stable/10.2307/j.ctt1814g4b
|zOnline eBook. Open Access via JSTOR.
948 |d20190820|cJSTOR EBSCO|tJSTOROpenAccess
EBSCOebooksacademic UPDATES 5472J 1248 BOTH 7-12-19|lridw
948 |d20190513|cJSTOR|tJSTOROpenAccess NEW 4-19-19 31|lridw
994 92|bRID
