Food in Memory and Imagination: Space, Place and, Taste Hardcover by Beth Forrest

Description

Author: Forrest Beth

Brand: Bloomsbury Academic

Package Dimensions: 25x244x454

Number Of Pages: 384

Release Date: 10-02-2022

Details: Product Description
How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents.Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world-including Iran, Italy, Japan, Kenya, and the US-and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.
Review
“This volume is a rare treat, bringing together leading scholars and new voices from around the world to explore how food evokes pasts and futures, from the most intimate and personal to the most encompassing identities. It will become a standard reference in the field for the foreseeable future.” ―David Sutton, Professor of Anthropology, Southern Illinois University, USA“This is an important contribution to the field of social and cultural studies on taste. In 25 chapters, we find out how memory and imagination entwine to establish our experience of time, space, and place, from crackers to arancino/a and apples, domestic to professional kitchens, and routine commensality to special celebrations.” ―Steffan Igor Ayora Diaz, Professor of Anthropology, Autonomous University of Yucatan, Mexico“This book is a perfect teaching tool for studying food, memory, and imagination. It makes the productive and refreshing argument that memory and heritage can be unstable while imagination can be real.” ―Krishnendu Ray, Associate Professor of Food Studies, New York University, USA
About the Author
Beth M. Forrest is Professor of Liberal Arts at the Culinary Institute of America, USA and president of the Association for the Study of Food and Society.

Greg de St. Maurice is Assistant Professor at Keio University, Japan.