Del i serien Anthropology of Well-Being: Individual, Community, Society

Everyday Food Practices

Commercialisation and Consumption in the Periphery of the Global North

Inbunden, Engelska, 2021

1 509 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

In Everyday Food Practices, Tarunna Sebastian explores the teaching and learning dimensions of people’s food choices and practices as they are played out in their everyday lives and local community. Using multi-sited critical ethnographic methodology, Sebastian followed people on their journeys while planning, shopping, preparing, cooking, and eating food. These journeys reveal that supermarket corporations play a hegemonic role, creating and sustaining class-based diets and cultural dynamics which undermine individual agency. Rebuking corporate hegemony, food education at counter-cultural sites—such as farmers’ markets, food cooperatives, and community gardens—seeks to empower people with knowledge and skills derived from socially and environmentally sustainable food curricula. However, class and ethnicity-based patterns of engagement compromise learning at these sites. Sebastian argues that, by contrast, the embodied experiences of inter-generational, home-based food practices are more effective in teaching sustainable cooking skills and the production of healthy meals.

Produktinformation

Utgivningsdatum2021-06-29
Mått161 x 227 x 21 mm
Vikt544 g
FormatInbunden
SpråkEngelska
SerieAnthropology of Well-Being: Individual, Community, Society
Antal sidor228
FörlagBloomsbury Publishing Plc
ISBN9781793630360

Tillhör följande kategorier

Antropologi inom Samhälle och politik
Kulturvetenskap inom Samhälle och politik
Etnicitet inom Samhälle och politik

Chapter 1: Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global NorthChapter 2: Food Procurement Preferences and ChoicesChapter 3: Privileging the Market: Public Pedagogies and Curricula of Food CorporationChapter 4: Counter-Hegemonic Pedagogies and Curriculum in Food Provision and PracticeChapter 5: Food Preparation, Cooking and Eating Chapter 6: Negotiating and Challenging Pedagogies and Curricula of Food Preparation and CookingChapter 7: Corporate Pedagogies and Curricula in Family KitchensChapter 8: The Rise of Counter-Hegemonic Pedagogies and Curricula of Food in the Global SouthConclusion

This book breaks new ground by using an innovative and useful approach to examine pedagogies and curricula of everyday food practices as well as new ways of looking at the lived experiences and practices related to food knowledge, consumerism, preparation, and consumption of food. Sebastian contributes to the literature in the field by bringing understanding to the hegemonic forces of everyday food practices and by centering key questions tied to teaching and learning within the consumption and production of food.