| 書目名稱 | Making Food in Local and Global Contexts |
| 副標(biāo)題 | Anthropological Pers |
| 編輯 | Atsushi Nobayashi |
| 視頻video | http://file.papertrans.cn/622/621655/621655.mp4 |
| 概述 | Considers food at different ecological scales in local and global contexts.Compares food making between and within Europe and Asia.Takes anthropological approaches to holistic food-related challenges |
| 圖書封面 |  |
| 描述 | 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. |
| 出版日期 | Conference proceedings 2022 |
| 關(guān)鍵詞 | Civilization; Foodscape; Food culture and ecology; Ethnic cuisine; Food system |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-981-19-1048-7 |
| isbn_softcover | 978-981-19-1050-0 |
| isbn_ebook | 978-981-19-1048-7 |
| copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Singapor |
|Archiver|手機版|小黑屋|
派博傳思國際
( 京公網(wǎng)安備110108008328)
GMT+8, 2026-1-25 08:44
發(fā)表于 2025-3-21 16:14:53
