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.

Food and drink in Scotland: the economic base

1986 ◽  
Vol 87 (3-4) ◽  
pp. 115-123
Author(s):  
G. F. B. Houston ◽  
L. D. Smith
Keyword(s):  
Food Processing ◽  
Food Production ◽  
Domestic Demand ◽  
Economic Base ◽  
Export Markets ◽  
Food Manufacturing ◽  
Alcoholic Drink ◽  
The Past ◽  
Food Expenditure ◽  
Food And Drink

SynopsisWhile food and drink expenditure per head in Scotland is much the same as in the rest of the U.K., primary food production is at a relatively higher level, food processing is slightly less important and alcoholic drink production very much higher. Food production in Scotland is almost 80% of food consumption but probably less than 40% of what we cat has remained within the country all the way from farm or sea to the Scottish consumer. Over half of Scottish consumers' food expenditure goes to processing and distribution and around a quarter to the farming and fishing industry; the balance is spent on imports. Farm output has roughly doubled over the past 30 years while farm prices (relative to other prices) have roughly halved. In recent years food manufacturing has regained the production levels of 1979 while other manufacturing has declined by over 10%. The alcoholic drink industry has suffered much more from the recession. The relatively stable domestic demand for food conceals changes in the pattern of that demand and the development of all sections of the Scottish food and drink economy depends on their adapting to these changes as well as exploiting opportunities to replace imports or develop export markets.

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.

Labor Histories of Food

2012 ◽  
Author(s):  
Tracey Deutsch
Keyword(s):  
Middle Ages ◽  
Food Production ◽  
Raw Materials ◽  
Social Contexts ◽  
Food History ◽  
Domestic Spaces ◽  
Late Middle Ages ◽  
Commercial World ◽  
History Of ◽  
Tremendous Amount

Food and work are inextricably linked, but this relationship has never been straightforward. People have used a wide array of strategies to transform raw materials into food, and these strategies reflect the different social contexts and systems in which food has been eaten. This article explores the tremendous amount of labor necessary to produce food and establishes the central role of labor to studies of food history. It does so by focusing on food gathering, food production, and food consumption over time. after providing an overview of the early history of food work and the "commercial turn" that marked global food production and consumption beginning in the late middle ages, the article discusses three sites of food-related labor: the commercial world of food processing (especially manufacturing and retail), farms, and domestic spaces.

Teachers’ perspectives of a new food literacy curriculum in Australia

2018 ◽  
Vol 118 (1) ◽  
pp. 48-61 ◽  
Author(s):  
Janandani Nanayakkara ◽  
Claire Margerison ◽  
Anthony Worsley
Keyword(s):  
Secondary School ◽  
Food Studies ◽  
Literacy Curriculum ◽  
School Students ◽  
Content Type ◽  
Teachers Perceptions ◽  
Food Literacy ◽  
Future Design ◽  
New Curriculum ◽  
Barriers And Challenges

Purpose Implementation of a new food literacy curriculum provides multiple health and social benefits to school students. The success of any new curriculum execution is partly determined by teachers’ perceptions about the new curriculum contents, and barriers and challenges for its delivery. The purpose of this paper is to explore teachers’ views of a new food literacy curriculum named Victorian Certificate of Education Food Studies for senior secondary school students in Victoria, Australia. Design/methodology/approach A qualitative study design was used in this study. In total, 14 teachers who were planning to teach the new curriculum were individually interviewed in October-December 2016. The interviews were transcribed and analysed using the template analysis technique. Findings The majority of teachers appreciated the inclusion of food literacy and nutrition concepts in the new curriculum. However, half of the teachers had doubts about their readiness to teach it. Most teachers mentioned that they needed more training and resources to increase their confidence in teaching the curriculum. Practical implications These findings reveal that teachers need more awareness, resources, and guidance to increase their confidence in delivering the new curriculum. Provision of more resources and opportunities for training in food literacy concepts and instructional methods could facilitate its implementation. Originality/value These findings serve as an important first step to gain the perspectives of secondary school teachers’ opinions about the new curriculum. Moreover, these opinions and suggestions could inform the future design and implementation of similar food literacy curricula in Australia or elsewhere.

scholarly journals INVESTIGATION OF KITCHEN STORAGE OF HOSPITALITY FACILITIES

2017 ◽  
pp. 57-64
Keyword(s):  
Food Production ◽  
Ventilation System ◽  
Storage Conditions ◽  
Air Conditioners ◽  
Physical Conditions ◽  
Food And Beverage ◽  
Cooked Food ◽  
Food And Drink ◽  
Safe Food ◽  
And Storage

Food and beverage service in the hospitality facilities is not for meeting only one physiological requirement for the guests. Preparing food and drink with good quality materials in accordance with hygiene regulations and offering them nicely ties the guests more to operation. Safe food production and services can be performed in a healthy way by providing some conditions. Storage of food in suitable conditions is one of the important steps in the food safety chain. In this study, it is aimed to examine kitchen storage of hospitality facilities in Ankara. For this reason, seven different hospitality facilities in Ankara were visited, kitchen storages were examined and storage conditions were evaluated by taking photographs. At the end of the study, the following results were observed: The shelves used in storage were not properly placed, the materials on the shelves are irregularly placed, the air conditioners were not maintained and the ventilation system was not working well, there was no system in storage and materials were hoarding, containers used were not suitable for storage, the foods stored were not covered, raw and cooked food was stored together, cleaning of the storages was not taken care of. As a consequence, it has been determined that the necessary technical and hygienic conditions to ensure the safe storage of food in the hospitality facilities are insufficient. Inadequacies of physical properties of storage areas and storage of foods as it will be leading to contamination are an important threat to safe food production. In order to be able to provide a safe food and beverage service in hospitality facilities, the necessary physical conditions of the stores, the proper storage of the food with hygienic rules should be ensured and supervised.

scholarly journals Modelling food policies and food production.

1986 ◽  
Vol 34 (3) ◽  
pp. 283-294
Author(s):  
W. Tims ◽  
D.C. Faber
Keyword(s):  
Food Production ◽  
Food Studies ◽  
Tax Rates ◽  
Food And Agriculture ◽  
Policy Models ◽  
Import And Export ◽  
Food Policies ◽  
National Models ◽  
Distribution Of Income

The Centre for World Food Studies in Amsterdam is developing economic policy models focussing on food and agriculture, and incorporating detailed agronomic information. The structure of these national models is such that they can be linked in order to analyse international trade. The developing country models emphasize and analyse the problem of hunger and poverty through the role of agronomic and livestock constraints, the changes in the distribution of income between agriculture and non-agriculture as well as within agriculture. Model alternatives can be analysed through changes in various parameters, such as direct and indirect tax rates, tariffs, buffer stocks, import and export quotas. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals The Food Culture of the Tamil Region

2021 ◽  
Vol 4 (1) ◽  
pp. 85-101
Author(s):  
Arunan C
Keyword(s):  
Food Production ◽  
Well Being ◽  
Food Preparation ◽  
Food Culture ◽  
Spiritual Well Being ◽  
Local Traditions

Food production is a science; food preparation is a living art. We prepare food to share with our kith and kin for our earthly and spiritual sustenance. All the great religions teach that food is a Divine blessing and should be treated with respect and immense gratitude.  In Tamilnadu food is a spiritual science with precise prescriptions of how to cultivate, prepare and consume food for physical, emotional and spiritual well being. Our local traditions have several things in common with global traditions. In that light this article presents our food culture through ages with its uniqueness of thanks giving to nature and people.

Looking the Beast in the Eye: Re-animating Meat in Nordic and British Food Culture

Animalities ◽  
2017 ◽  
Author(s):  
Karen Lykke Syse
Keyword(s):  
Gender Roles ◽  
Food Production ◽  
Food Culture ◽  
Modern World ◽  
The Real ◽  
Television Shows ◽  
Factory Farms ◽  
Industrial Food Production ◽  
And Gender ◽  
Looking Back

Syse defends Nordic and British chefs, cookbooks, television shows, and food magazines advocating for meat-eaters to face up to the animals that must be killed before they are eaten. Slaughtering one’s own pig and eating all parts of an animal from nose to tail, for example, are put forth as better ways of “respecting” animals, and as a critique of industrial food production and factory farms. In this kind of food culture, looking back nostalgically to times when people were more likely to live on farms and slaughter their own animals is seen as a way of finding “authenticity” in the modern world. This desire to “re-animate” one’s meat can construct traditional forms of masculinity and gender roles, but in Syse’s analysis it is more important to focus on the stated intentions of the chefs and writers at hand, which includes condemning the distance between carnivores and the real lives of the animals they consume.

The Commodity World in Wales

2006 ◽  
Author(s):  
Kevin Morgan ◽  
Terry Marsden ◽  
Jonathan Murdoch
Keyword(s):  
Food Consumption ◽  
Food Chain ◽  
Fast Food ◽  
Food Production ◽  
Low Cost ◽  
Early Period ◽  
Food Culture ◽  
Cultural Legacy ◽  
History Of ◽  
The Uk

As the first industrial nation, the UK was one of the earliest countries to experience the industrialization of agriculture, a process that led to an unprecedented increase in productivity, with more and more food produced by fewer and fewer people. Early exposure to intensive food production clearly left an abiding cultural legacy; to this day, one of the proudest boasts of the British food industry is that it renders cheap food to the consuming public at ever lower prices. This production ethos was both cause and consequence of a mainstream consumption culture which sets a high premium on price and treats food more as fuel than as pleasure. In his thousandyear history of British food, Spencer (2002) caught this aesthetic perfectly when he suggested that the British ‘were unexcited by the food they ate, but they knew that they had to get on and eat the wretched stuff’. In its attachment to cheap, processed food, the UK is far closer to the US, the quintessential fast-food nation, than to Italy, France, or Spain, countries where there continues to be a strong cultural appetite for fresh, local, and seasonal food. Although Britain’s cheap-food culture has complex and manifold causes, its origins lie in the early period of industrialization, especially in the system of colonial preferences from the Commonwealth countries, which created a low-cost template for locally produced food. In other words, the global–local interplay that did so much to shape economy and society in Britain also influenced the economics of food production and the culture of food consumption. To a greater extent than in other European countries, the supermarkets have become the key players in shaping food consumption patterns in the UK. As in California, retailer power is now the key to understanding the enormous asymmetries of power that punctuate the British agri-food chain from farm to fork. One reason why supermarkets seem to wield so much more power in the UK than their analogues in other countries is that there is less countervailing power at the production end of the UK food chain.

FOOD CULTURE AS A METHOD OF STUDYING SOCIAL AND CULTURAL TRANSFORMATIONS

Servis plus ◽  
2016 ◽  
Vol 10 (3) ◽  
pp. 62-67
Author(s):  
Нарине Вигель ◽  
Narine Vigel
Keyword(s):  
Ethnic Group ◽  
Fast Food ◽  
Food Production ◽  
Food Culture ◽  
Rural Culture ◽  
High Tech ◽  
Global Culture ◽  
Cultural Transformations ◽  
Scientific Technical ◽  
Main Components

The article is devoted to research and analysis of modernity using food culture as a method of studying social and cultural transformations, which implies the culture of cooking, consumption, and food production and which is the most bright and sensitive represent of social and cultural transformations taking place in society. In the study there are three main components of food culture: traditional food culture, which is the most conservative and conveys a special “spirit” of the ethnic group or nation; food with the elements of mix, innovation, improvisation, imitation; and finally, a network of high-tech types of food of a global culture and fast-food outlets (McDonald’s, KFC, etc.). The author discusses the change in culture from tradition, where food is a symbol of the ethnic group, people or nation to innovations up to a global monoculture of the universal and unified fast-food. The consumption of alternative food sold in hypermarkets and supermarkets, the use of achievements of scientific-technical progress, love of comfort brought elements of «being like at home»; it erases the distinction not only between urban and rural culture or between states, but the whole world becomes a single space of global social cultural environment, where modern life style dictates and requires to eat fast food.

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