scholarly journals Food Culture and Traditional Performing Arts in Japan

2021 ◽  
Author(s):  
Bonaventura Ruperti
Keyword(s):  
Performing Arts ◽  
Food Culture ◽  
Food And Drink

Food and cuisine in Japan as well as in Italy – and certainly not only in France – are culture. The importance of food is naturally vital and is therefore the foundation of the rites, in which offerings to the deities also take place. In Japan, gods are presented offerings of rice, foods from the seas and the mountains, drinks (sake), as well as flowers, in rituals. At the same time the performing arts (poetry, music and dance) are also important in the rituals, dedicated to the divinities and to the audience on the occasion of rites and festivals. The paper will discuss food and drink, which are the basis of civilisation and nutrition in Japan, in connection with traditional theatres: from nō, to kyōgen.

Book Review: Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions

2019 ◽  
Vol 58 (4) ◽  
pp. 264
Author(s):  
Sally Moffitt
Keyword(s):  
Indigenous Peoples ◽  
Primary Source ◽  
Faith Communities ◽  
Food Culture ◽  
Religious Groups ◽  
World Religions ◽  
Main Work ◽  
Faith Practices ◽  
Food And Drink

The alliterative Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions brings together information about the uses of food and drink within the faith practices of well-known religions with global adherents such as Buddhism, Christianity, Hinduism, Islam, and Judaism as well as lesser-known faith communities and sects such as Candomblé, Rastafari, Santeria, and the indigenous peoples of Africa, Australia, and America. Articles, which follow a standard A to Z arrangement, cover customs (fish on Friday), food stuffs (rice), drink (wine), people (Guru Nanak), festivals (Qingming), practices (fasting), rituals (marriage ceremonies), religious groups (Seventh-Day Adventists), and sacred texts (Laws of Manu) to name but a few of the 226 entries and 220 or so related topics. Each article includes see also references and lists sources for further reading. Twenty-seven primary source documents such as “The Taittiriya Upanishad on Food” (2:577) supplement the main work. Each is briefly introduced for context, given see also references to related articles, and provided with a citation to the source from which the excerpted text is taken.

Gastro-modernism

2019 ◽  
Keyword(s):  
Food Production ◽  
Food Studies ◽  
Food Culture ◽  
Modernist Literature ◽  
Domestic Spaces ◽  
Food Literacy ◽  
Social Concerns ◽  
Industrial Settings ◽  
Food And Drink ◽  
Narrative Language

This volume of essays surveys gastronomy across global literary modernisms. Modernists explore public and domestic spaces where food and drink are prepared and served, as much as they create them in the modernist imagination through narrative, language, verse, and style. Modernism as a cultural and artistic movement also highlights the historical politics of food and eating. As the chapters in Gastro-Modernism reveal, critical trends in food studies alert us to many social concerns that emerge in the modernist period because of expanding food literacy and culture. The result is that food production, consumption, and scarcity are abiding themes in modernist literature and culture, reflecting tensions amidst colonial, agricultural, and industrial settings. This timely volume ultimately shows how global literary modernisms engage with food culture known as gastronomy to express anxieties about modernity as much as to celebrate the excesses modern lifestyles produce.

scholarly journals The Impact of COVID-19 on Culinary Businesses: A Review

2021 ◽  
Vol 66 (2) ◽  
pp. 7-25
Author(s):  
Roselyne Okech ◽  
Keyword(s):  
Jel Classification ◽  
Tourism Industry ◽  
International Travel ◽  
Food Culture ◽  
Food Services ◽  
Use Of Technology ◽  
Cooking Shows ◽  
Social Eating ◽  
Food And Drink ◽  
The Impact

Culinary tourism also referred to as food tourism or gastronomy tourism, is engaged in by individuals who seek out culinary experiences to broaden their understanding of food culture or lifestyle while travelling. Tourism is very lucrative to local, state and national economies. Over the past decade, tourists have transitioned to seeking cultural experiences, where individuals immerse themselves in the cuisine and lifestyle of a culture, from street food to gourmet and fine dining. According to World Food Travel Association (WFTA), 80% of travellers research food and drink options while travelling to a new destination. Moreover, the organization states that 53% of these travellers consider themselves “culinary travellers.” With the COVID-19 pandemic limiting international travel, the impact has been greatly felt across all industries. The use of technology has been widespread during this time. During the height of lock-downs, with some of our favourite restaurants and food services unavailable, many people turned to social media to learn how to make their favourite dishes at home. So, from virtual cooking shows and tutorials, to live tastings and remote social eating have all been used to keep people engaged and interactive temporarily replacing the traditional experience. In support of the United Nations World Tourism Organization’s #TravelTomorrow campaign, chefs from around the world, including UNWTO Ambassadors for gastronomy tourism, shared their local recipes, giving audience a taste of what to expect when people start to travel again, and highlighting the unique potential of culinary. This paper using integrative literature review will highlight some of the impacts and challenges that food business especially small and medium establishments faced as a result of this pandemic. Caring about local food businesses and markets can help preserve our culinary roots. The recovery plan might be slow, but the tourism industry has always been resilient, it will survive. Key Words: business, challenges, culinary, impact, tourism JEL Classification: M19, L83

Emerging patterns of artistic organizations in Portugal: A three case studies analysis

2020 ◽  
pp. 84-107
Author(s):  
Vera Borges ◽  
Luísa Veloso
Keyword(s):  
Labour Market ◽  
Economic Crisis ◽  
Performing Arts ◽  
Work Organization ◽  
The Arts ◽  
Emerging Patterns ◽  
New Models ◽  
Organizational Patterns ◽  
New Forms Of Work ◽  
Anal Yses

In the wake of the 2008 global financial and economic crisis, new forms of work organization emerged in Europe. Following this trend, Portugal has undergone a reconfiguration of its artistic organizations. In the performing arts, some organiza-tions seem to have crystalized and others are reinventing their artistic mission. They follow a plurality of organizational patterns and resilient profiles framed by cyclical, structural and occupational changes. Artistic organizations have had to adopt new models of work and seek new opportunities to try out alternatives in order to deal, namely, with the constraints of the labour market. The article anal-yses some of the restructuring processes taking place in three Portuguese artistic organizations, focusing on their contexts, individual trajectories and collective missions for adapting to contemporary challenges of work in the arts. We conclude that organizations are a key domain for understanding the changes taking place.

1989 göçü sonrası Bulgaristan göçmenlerinin yemek kültüründeki değişim

2017 ◽  
Vol 4 (2) ◽  
pp. 227-245
Author(s):  
Cahit Kahraman ◽  
İlhan Güneş ◽  
Nanae Kahraman
Keyword(s):  
Eating Habits ◽  
Supply And Demand ◽  
Food Culture ◽  
Rapid Progress ◽  
Canned Food ◽  
Product Range ◽  
The World ◽  
Before And After ◽  
Day By Day ◽  
Made In

1989 göçü öncesi, dünyada eşzamanlı olarak gittikçe gelişen ve zenginleşen mutfak kültürü, Bulgaristan Türklerini de etkilemiştir. Pazardaki çeşitlilik arttıkça, yemek alışkanlıkları da değişime uğramıştır. Büyük göçten sadece 30-40 sene evvel kısıtlı imkânlar ile sınırlı sayıda yemek çeşidi üretilirken, alım gücünün artmasıyla yemek kültüründe de hızlı gelişmeler olmuştur. Artan ürün çeşitliliği yemeklere de yansımış, farklı lezzetler mutfaklara girmiştir. Göçmen yemekleri denilince hamur işleri, börek ve pideler akla gelir. Ayrıca, göçmenlerin çok zengin turşu, komposto ve konserve kültürüne sahip oldukları da bilinir. Bu çalışma, 1989 öncesi Bulgaristan’ın farklı bölgelerinde yaşayan Türklerin yemek alışkanlıklarına ışık tutmakla birlikte, göç sonrasında göçmen mutfak kültüründe bir değişiklik oluşup oluşmadığını konu almaktadır. Bu amaçla, 1989 yılında Türkiye’ye göç etmiş 50 kişiye 8 sorudan oluşan anket düzenlenmiştir. Bu verilerden yola çıkarak oluşan bulgular derlenmiş ve yeni tespitler yapılmıştır. Ayrıca, Türkiye’nin farklı bölgelerine yerleşen göçmenler, kendi göçmen pazarlarını kurmuşlardır. Bulgaristan’dan getirilen ürünlerin bu pazarlarda satılması böyle bir arz talebin hala devam ettiğine işaret etmektedir.ABSTRACT IN ENGLISHThe Diversity in Cuisine Culture of the Immigrants from Bulgaria After 1989 MigrationThe Cuisine culture that has been developing and getting rich day by day contemporaneously in the world before 1989 migration has also had an impact on Bulgarian Turks. By the increase in diversity in the market, eating habits have changed. While producing a limited number of food types with limited opportunities just some 30 or 40 years before the ‘Big Migration’, there has been a rapid progress in food culture by the help of the increase in purchase power. Enhancing product range has been reflected in food, and different tastes have entered the cuisines. When we say immigrant, the first things that come to our mind are pastry, flan and pitta bread. Moreover, it is also known that immigrants have a very rich cuisine culture of pickle, stewed fruit, and canned food. This study aims both to disclose the eating habits of Turks living in different regions of Bulgaria before 1989 and to determine whether there has been a difference in immigrant cuisine culture before and after the migration. For this purpose, a questionnaire consisting of 8 questions has been administered to 50 people who migrated to Turkey in 1989. The results gathered from these data have been compiled and new determinations have been made. In addition, immigrants that settled in different regions of Turkey have set their own immigrant markets. The fact that the products brought from Bulgaria are being sold in these markets shows that this kind of supply and demand still continues.

Book reviews

2016 ◽  
Vol 4 (2) ◽  
pp. 159-162
Author(s):  
Evinc Dogan ◽  
Efe Sevin
Keyword(s):  
Food Culture ◽  
City Image ◽  
Culture Consumption ◽  
The City

Corvo, Paolo (2015). Food Culture, Consumption and Society. Basingstoke: Palgrave Macmillan (ISBN: 9781137398161)Dogan, Evinc (2016). Image of Istanbul: Impact of ECOC 2010 on the City Image, London: Transnational Press London (ISBN: 978-1-910781-22-7)

A Study on Increasing Profits of Performing Arts Merchandise via Online Platforms

2020 ◽  
Vol 42 (11) ◽  
pp. 403-443
Author(s):  
Seungweon Chung ◽  
Sunyoung Kim
Keyword(s):  
Performing Arts ◽  
Online Platforms
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