Mục lục
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.
Giới thiệu về tác giả
Ronald Ranta is Senior Lecturer in Politics and International Relations at the Kingston University London, UK. As a former chef, he has written extensively on the subject of food and identity, particularly national identity.Alejandro Colás is Professor of International Relations at Birkbeck, University of London, UK.
Daniel Monterescu is
Associate Professor of Urban Anthropology and Food Studies at Central European University, Vienna, Austria.
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