Food is unquestionably a total social fact and 'we must now think of it as a social fact that is characteristic of new global lifestyles' (Rasse and Debos, 2006). The structural organization of the market and eating behaviors are undergoing great changes. Strictly speaking, this development is not really new. Every century, every major caesura in the history of humanity could illustrate a process of inventions, adaptations, and innovations which have transformed eating habits. The contemporary period, however, is different ...
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Food is unquestionably a total social fact and 'we must now think of it as a social fact that is characteristic of new global lifestyles' (Rasse and Debos, 2006). The structural organization of the market and eating behaviors are undergoing great changes. Strictly speaking, this development is not really new. Every century, every major caesura in the history of humanity could illustrate a process of inventions, adaptations, and innovations which have transformed eating habits. The contemporary period, however, is different because of the extent of these major changes and the global importance of some of them. Thus, organizations such as manufacturers, retailers, and transportation companies are all highly inventive in offering individuals eating solutions which are adapted to their new lifestyles; lifestyles which are based or, at the very least, affected by increased mobility and continuous moving around. Of course, travelers have made journeys throughout history, and they have always had to deal with the issue of how to eat when away from home. Whether associated with long-distance journeys, random travels, or tourist trips, mobility has been an important factor in the creation of catering and eating solutions which range from the very simple to the elaborate. Today, this increased mobility makes us think of practices which have been described as nomadic. However, can a link be found between the nomadism of people who move around in order to find food for their herds or for themselves and the nomadic forms of eating of our mobile societies? The collection of contributions that we are proposing will try to provide answers to this. The traditional understanding of the concept of nomadism generally refers to pastoral practices which are to be found in many populations such as the Lapps, the peoples of Central Asia,or the Tuaregs. The term 'nomadism' is also used to describe the lives of hunter-gatherers and some sea nomads, such as the Bajau of Indonesia, and the Moken, the Moklen, and the Urak Lawoi of Thailand. It has also been used to refer to gypsies, or Roma, who, since a French law of 1969, have been called 'gens du voyage' (travelers). Although mobility is an invariant in these different types, it is nonetheless true that the term refers to the ways of life lead by organized social groups who are the bearers of a specific identity. However, it is impossible to simply correlate these nomadic practices with the habit of food consumption outside the home or living place since nomads do not have any home other than where they stop on a temporary basis. The concept of nomadism has undergone profound changes in recent decades, taking on a semantic scope that gives it the ability to just as easily include working practices, communication processes, and new forms of social behavior. In this book, we intend to examine the many meanings of the term 'nomad' through the study of food habits. Food and beverage products have become just as nomadic as other objects, such as telephones and computers, whereas in the past only food and money were able to move about with their carriers. Food industries have seized control of this trend to make it the characteristic feature of consumption outside the home - always faster and more convenient, the just-in-time meal: 'what I want, when I want, where I want', snacks, finger food, and street food. The terms reveal the contemporary modernity and spread of food practices, but they are only modified versions of older and more uncommon forms of behavior. Mobility, in the sense of multiple forms of moving about using public or individual, and possibly intermodal, means of transport, on spatial scales and temporal rhythms which are frequent and recurring but variable, responding to professional or leisure needs, can serve as a basic premise in order to gain insight into the concept of food nomadism. Have we passed from a group and territorially-defined way of eating to a solitary and mobile, so-called
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Add this copy of Nomadic Food: Anthropological and Historical Studies to cart. $46.01, good condition, Sold by Madison Booksellers rated 5.0 out of 5 stars, ships from HAGERSTOWN, MD, UNITED STATES, published 2019 by Globe Pequot Publishing Group Inc/Bloomsbury.
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2019, Globe Pequot Publishing Group Inc/Bloomsbury
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Globe Pequot Publishing Group Inc/Bloomsbury
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2019
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English
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15971200482
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Add this copy of Nomadic Food: Anthropological and Historical Studies to cart. $46.01, fair condition, Sold by Madison Booksellers rated 5.0 out of 5 stars, ships from HAGERSTOWN, MD, UNITED STATES, published 2019 by Globe Pequot Publishing Group Inc/Bloomsbury.
Edition:
2019, Globe Pequot Publishing Group Inc/Bloomsbury
Publisher:
Globe Pequot Publishing Group Inc/Bloomsbury
Published:
2019
Language:
English
Alibris ID:
16114357992
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2019, Globe Pequot Publishing Group Inc/Bloomsbury
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Globe Pequot Publishing Group Inc/Bloomsbury
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2019
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English
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17468731333
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Fine. Sewn binding. Cloth over boards. 224 p. Contains: Illustrations, black & white, Halftones, black & white, Tables. Rowman & Littlefield Studies in Food and Gastronomy. In Stock. 100% Money Back Guarantee. Brand New, Perfect Condition, allow 4-14 business days for standard shipping. To Alaska, Hawaii, U.S. protectorate, P.O. box, and APO/FPO addresses allow 4-28 business days for Standard shipping. No expedited shipping. All orders placed with expedited shipping will be cancelled. Over 3, 000, 000 happy customers.
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2019, Globe Pequot Publishing Group Inc/Bloomsbury
