Making Food in Local and Global Contexts: Anthropological Perspectives

This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. In other words, food is an aspect of both culture and civilization.

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Item	186677371497
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Condition	Brand New
EAN	9789811910500
UPC	9789811910500
ISBN	9789811910500
Format	Paperback, 211 pages, 2022 Edition
Author	Atsushi Nobayashi (Edited by)
Item Height	1.2 cm
Item Length	23.4 cm
Item Weight	0.32 kg
Item Width	15.6 cm
Language	Eng
Publisher	Springer Verlag, Singapore

This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a "food democracy" in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium "Making Food in Human and Natural History", which took place on March 18 and 19, 2019, in Osaka, Japan.

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