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'Going native?' = settler colonialis...

Ranta, Ronald.

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'Going native?' = settler colonialism and food /

Record Type:	Electronic resources : Monograph/item
Title/Author:	'Going native?'/ edited by Ronald Ranta, Alejandro Colas, Daniel Monterescu.
Reminder of title:	settler colonialism and food /
other author:	Ranta, Ronald.
Published:	Cham :Springer International Publishing : : 2022.,
Description:	xii, 277 p. :ill., digital ;24 cm.
[NT 15003449]:	1. Introduction -- Beginning: Hybrid Food Cultures and Foodways -- 2. Spanish Settlers and Andean Food Systems -- 3. What Belongs in the "Federal Diet"?: Depictions of a National Cuisine in the Early American Republic -- 4. The Taste of Colonialism?: Changing Norms of Rice Production and Consumption in Modern Taiwan -- 5. 'Like the Papacy of Mexican Cuisine': Mayoras and Traditional Foods in Contemporary Mexico -- 6. Unsettling the History of Macadamia Nuts in Northern New South Wales -- 7. Definitions of Hawaiian Food: Evidence of Settler Colonialism in Selected Cookbooks from the Hawaiian Islands (1896-2021) -- 8. Decolonising Israeli food? Between Culinary Appropriation and Recognition in Israel/Palestine -- 9. "Uneasy lies the head that wears the crown" - lamb or kangaroo, which should reign supreme? The implications of heroising a settler colonial food icon as national identity -- After Decolonisation? -- 10. 'A Manly Amount of Wreckage': South-African Food Culture and Settler Belonging in Ivan Vladislavić's Double Negative -- 11. Sustaining the Memory of Colonial Algeria through Food -- 12. The predicaments of settler gastrocolonialism.
Contained By:	Springer Nature eBook
Subject:	Food habits. -
Online resource:	https://doi.org/10.1007/978-3-030-96268-5
ISBN:	9783030962685

'Going native?' = settler colonialism and food /
'Going native?'settler colonialism and food /[electronic resource] :edited by Ronald Ranta, Alejandro Colas, Daniel Monterescu. - Cham :Springer International Publishing :2022. - xii, 277 p. :ill., digital ;24 cm. - Food and identity in a globalising world,2662-2718. - Food and identity in a globalising world..

1. Introduction -- Beginning: Hybrid Food Cultures and Foodways -- 2. Spanish Settlers and Andean Food Systems -- 3. What Belongs in the "Federal Diet"?: Depictions of a National Cuisine in the Early American Republic -- 4. The Taste of Colonialism?: Changing Norms of Rice Production and Consumption in Modern Taiwan -- 5. 'Like the Papacy of Mexican Cuisine': Mayoras and Traditional Foods in Contemporary Mexico -- 6. Unsettling the History of Macadamia Nuts in Northern New South Wales -- 7. Definitions of Hawaiian Food: Evidence of Settler Colonialism in Selected Cookbooks from the Hawaiian Islands (1896-2021) -- 8. Decolonising Israeli food? Between Culinary Appropriation and Recognition in Israel/Palestine -- 9. "Uneasy lies the head that wears the crown" - lamb or kangaroo, which should reign supreme? The implications of heroising a settler colonial food icon as national identity -- After Decolonisation? -- 10. 'A Manly Amount of Wreckage': South-African Food Culture and Settler Belonging in Ivan Vladislavić's Double Negative -- 11. Sustaining the Memory of Colonial Algeria through Food -- 12. The predicaments of settler gastrocolonialism.

This volume offers a comparative survey and analysis of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-à-vis indigenous populations; and settlers' self-indigenisation - the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding the rise of settler colonial identities and states, and their interaction with the indigenous populations that inhabit them. The work will be of interest to students and scholars of food studies, settler and post-colonial studies, sociologists, anthropologists and political scientists.

ISBN: 9783030962685

Standard No.: 10.1007/978-3-030-96268-5doiSubjects--Topical Terms:

543367
Food habits.

LC Class. No.: GT2850 / .G65 2022

Dewey Class. No.: 394.12

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520 $a This volume offers a comparative survey and analysis of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-à-vis indigenous populations; and settlers' self-indigenisation - the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding the rise of settler colonial identities and states, and their interaction with the indigenous populations that inhabit them. The work will be of interest to students and scholars of food studies, settler and post-colonial studies, sociologists, anthropologists and political scientists.
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