Making Food in Local and Global Contexts
Language: English
Published by Springer Nature Singapore, Springer Nature Singapore Jun 2022, 2022
- Hardcover
- New
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Add to basketItem description from seller
Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 224 pp. Englisch.…
Seller Inventory # 9789811910470
- Title
- Making Food in Local and Global Contexts
- Author
- Atsushi Nobayashi
- Publisher
- Springer Nature Singapore, Springer Nature Singapore Jun 2022
- Publication year
- 2022
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 9811910472
- ISBN 13
- 9789811910470
- Item weight
- 506 grams
- Dimensions
- 241x160x18 mm
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About the Author
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buchversandmimpf2000
Emtmannsberg, BAYE, Germany
AbeBooks seller since January 23, 2017
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