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Places of food production : origin, identity, imagination / Silke Bartsch, Patricia Lysaght, eds.

Contributor(s): Bartsch, Silke [ed.] | Lysaght, Patricia [ed.].
Material type: TextTextPublisher: Frankfurt am Main : PL Academic Research, 2017Description: 291 p. : col. ill., maps, charts, photos. ; 21 cm.ISBN: 9783631727829 (print); 9783631730225 (e-PDF); 9783631730232 (EPUB); 9783631730249 (MOBI).Subject(s): Food industry and trade | Food habits | Food habits -- HistoryDDC classification: 338.47664
Contents:
PART I: Food and Region : "Town of Food": the creation of a new food region in County Kilkenny in South-East Ireland / Deirdre D'Auria and Patricia Lysaght. - - Slovenian cheeses Mohant, Tolminc and Nanos, and their importance for local food production and regional identity / Maja Godina Golija. - - Culinary experts' horizon of Istrian food / Dasa Licen. - - Organic farm: a chance for renewal (an example from North-Eastern Hungary) / Aniko Bati. - - Gastronomical exchange in Soviet cuisine: on the example of Latvia / Astra Spalvena. - - Geography of social class on Istanbul's dinner tables / Zeynep Kilic. - - Promotion of regional food in contemporary Japan: a case study of the "Shikoku" district / Naoto Mianami. - - Production of traditional picked foods in Nagano Prefecture, Japan: Nozawana-zuke and Sunki-zuke / Hiroko Nakazawa. - - The artisanal food movement and how the values of fresh, local and sustainable are co-opted by the food industry / Ken Albala. - - Wild rice and maple syrup: native American foods from the Western Great Lakes region / Shirley Cherkasky. - - Farm, family, and Friedemanns / Adelia Hanson. - - Medieval Dutch identity in two early sixteenth-century calendars about lifestyle: Dat Regiment der ghesontheyt and Der Scaepherders Kalengier. Food prescripions and health rules by month and by season / Johanna Maria van Winter.
PART II: Food and the Imagination : Keynote lecture: Food Logistics: behind the curtain / Stefan Bongard. - - Imagination and beyond: assembling "Good Food" in biodynamic agriculture / Marcus Richter. - - Food and the city: the invisible food chain of an industrialised city / Leen Beyers. - - The future of the common agriculural policy and organic agriculture in the European Union / Anna Rydz-Zbikowska. - - Choose local, try organic, think ecological - Actions and ideas in the recent Hungarian food realm / Eszter Kisban. - - When natural food is unappealing: depictions of children's perception of food in animated comics' series / Antonia-Leda Matalas, Eirini Bathrellou and Milia Tzoutzou.
PART III: Alienation and the Handling of Food : Using smartphones for racing local food - Location-based games on mobile devices in consumer and nutrition education / Silke Bartsch, Heike Muller, Leif Oppermann and Steffen Schaal. - - Bottled water consumption in Brazil: a matter of taste? / Rogeria Campos A. Dutra. - - One hundred years of solitude and commensality - A study of cooking and meals in Swedish households / Hakan Jonsson. - - Alien shadows: elements of alienation in the diet of Scotland / Una A. Robertson. - - International Commission for Ethnological Food Research: Conferences, Themes and Publications (1970-2017). - - List of Contributors.
Summary: This book explores the relation between food production and place. Food production has traditionally shaped the character and self-conceptions of regions giving rise to a recognised linkage bewteen certain foods and geographical areas. In the age of globalisation, it is inevitable that global food production will affect regional foods and eating habits. The contributors ask whether this also has a bearing on regions' self-identity. Although industrialisation has had a major impact on food availability, food safety, and eating habits, industrially-produced food is increasingly regarded as "unhealty food" in contrast to local food which is seen as being "good for the body". The volume includes discussions about how consumers deal with perceived risks associated with industrial production. They uncover a sense of alienation engendered by the invisibility of food production and food management processes and furthermore reflect on the notion of "hidden ingredients" which might influence consumers' imagination about food and food production in general.
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Book Non Fiction 338.47664 Foo (Browse shelf) Available 13020396

Cover photo : Rape cultivation, an extensive regional crop in Germany (Photo: Armin Wolf 2016).

Includes bibliographic references.

PART I: Food and Region : "Town of Food": the creation of a new food region in County Kilkenny in South-East Ireland / Deirdre D'Auria and Patricia Lysaght. - - Slovenian cheeses Mohant, Tolminc and Nanos, and their importance for local food production and regional identity / Maja Godina Golija. - - Culinary experts' horizon of Istrian food / Dasa Licen. - - Organic farm: a chance for renewal (an example from North-Eastern Hungary) / Aniko Bati. - - Gastronomical exchange in Soviet cuisine: on the example of Latvia / Astra Spalvena. - - Geography of social class on Istanbul's dinner tables / Zeynep Kilic. - - Promotion of regional food in contemporary Japan: a case study of the "Shikoku" district / Naoto Mianami. - - Production of traditional picked foods in Nagano Prefecture, Japan: Nozawana-zuke and Sunki-zuke / Hiroko Nakazawa. - - The artisanal food movement and how the values of fresh, local and sustainable are co-opted by the food industry / Ken Albala. - - Wild rice and maple syrup: native American foods from the Western Great Lakes region / Shirley Cherkasky. - - Farm, family, and Friedemanns / Adelia Hanson. - - Medieval Dutch identity in two early sixteenth-century calendars about lifestyle: Dat Regiment der ghesontheyt and Der Scaepherders Kalengier. Food prescripions and health rules by month and by season / Johanna Maria van Winter.

PART II: Food and the Imagination : Keynote lecture: Food Logistics: behind the curtain / Stefan Bongard. - - Imagination and beyond: assembling "Good Food" in biodynamic agriculture / Marcus Richter. - - Food and the city: the invisible food chain of an industrialised city / Leen Beyers. - - The future of the common agriculural policy and organic agriculture in the European Union / Anna Rydz-Zbikowska. - - Choose local, try organic, think ecological - Actions and ideas in the recent Hungarian food realm / Eszter Kisban. - - When natural food is unappealing: depictions of children's perception of food in animated comics' series / Antonia-Leda Matalas, Eirini Bathrellou and Milia Tzoutzou.

PART III: Alienation and the Handling of Food : Using smartphones for racing local food - Location-based games on mobile devices in consumer and nutrition education / Silke Bartsch, Heike Muller, Leif Oppermann and Steffen Schaal. - - Bottled water consumption in Brazil: a matter of taste? / Rogeria Campos A. Dutra. - - One hundred years of solitude and commensality - A study of cooking and meals in Swedish households / Hakan Jonsson. - - Alien shadows: elements of alienation in the diet of Scotland / Una A. Robertson. - - International Commission for Ethnological Food Research: Conferences, Themes and Publications (1970-2017). - - List of Contributors.

This book explores the relation between food production and place. Food production has traditionally shaped the character and self-conceptions of regions giving rise to a recognised linkage bewteen certain foods and geographical areas. In the age of globalisation, it is inevitable that global food production will affect regional foods and eating habits. The contributors ask whether this also has a bearing on regions' self-identity. Although industrialisation has had a major impact on food availability, food safety, and eating habits, industrially-produced food is increasingly regarded as "unhealty food" in contrast to local food which is seen as being "good for the body". The volume includes discussions about how consumers deal with perceived risks associated with industrial production. They uncover a sense of alienation engendered by the invisibility of food production and food management processes and furthermore reflect on the notion of "hidden ingredients" which might influence consumers' imagination about food and food production in general.

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