Details
Everyday Food Practices
Commercialisation and Consumption in the Periphery of the Global NorthAnthropology of Well-Being: Individual, Community, Society
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44,99 € |
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| Verlag: | Lexington Books |
| Format: | EPUB |
| Veröffentl.: | 29.06.2021 |
| ISBN/EAN: | 9781793630377 |
| Sprache: | englisch |
| Anzahl Seiten: | 228 |
DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.
Beschreibungen
<p></p>
<p><span>In </span><span>Everyday Food Practices</span><span>, 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.</span></p>
<p><span>In </span><span>Everyday Food Practices</span><span>, 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.</span></p>
<p><span>In</span><span> Everyday Food Practices</span><span>, Tarunna Sebastian examines the everyday food journeys of people in diverse metropolitan communities. Sebastian investigates how food knowledge and education inform food choices and are influenced by the media, social and familial interaction, globalised food retailers, and alternative food networks. </span></p>
<p><span>Chapter 1: </span><a></a><a></a><a></a><a></a><a></a><a></a><a></a><a></a><a></a><a><span>Everyday Food Practices: Commercialisation and Consumption in the Periphery of the Global North</span></a></p>
<p><span>Chapter 2</span><a></a><a></a><a></a><a></a><a></a><a><span>: Food Procurement Preferences </span></a><span>and Choices</span><a></a><a></a><a></a><a></a><a></a></p>
<p><span>Chapter 3: Privileging the Market: Public Pedagogies and Curricula of Food Corporation</span><a></a><a></a><a></a><a></a><a></a></p>
<p><span>Chapter 4: Counter-Hegemonic Pedagogies and Curriculum in Food Provision and Practice</span></p>
<p><span>Chapter 5</span><a></a><a></a><span>: Food Preparation, Cooking and Eating </span></p>
<p><span>Chapter 6</span><a></a><a></a><span>: Negotiating and Challenging Pedagogies and Curricula of Food Preparation and Cooking</span><a></a><a></a><a></a><a></a></p>
<p><span>Chapter 7: Corporate Pedagogies and Curricula in Family Kitchens</span></p>
<p><a></a><a></a><a></a><a><span>Chapter 8: The Rise of Counter-Hegemonic Pedagogies and Curricula of Food in the Global South</span></a></p>
<p><a></a><a></a><a></a><a></a><a><span>Conclusion</span></a></p>
<p></p>
<p><span>Chapter 2</span><a></a><a></a><a></a><a></a><a></a><a><span>: Food Procurement Preferences </span></a><span>and Choices</span><a></a><a></a><a></a><a></a><a></a></p>
<p><span>Chapter 3: Privileging the Market: Public Pedagogies and Curricula of Food Corporation</span><a></a><a></a><a></a><a></a><a></a></p>
<p><span>Chapter 4: Counter-Hegemonic Pedagogies and Curriculum in Food Provision and Practice</span></p>
<p><span>Chapter 5</span><a></a><a></a><span>: Food Preparation, Cooking and Eating </span></p>
<p><span>Chapter 6</span><a></a><a></a><span>: Negotiating and Challenging Pedagogies and Curricula of Food Preparation and Cooking</span><a></a><a></a><a></a><a></a></p>
<p><span>Chapter 7: Corporate Pedagogies and Curricula in Family Kitchens</span></p>
<p><a></a><a></a><a></a><a><span>Chapter 8: The Rise of Counter-Hegemonic Pedagogies and Curricula of Food in the Global South</span></a></p>
<p><a></a><a></a><a></a><a></a><a><span>Conclusion</span></a></p>
<p></p>
<p><span>Tarunna Sebastian</span><span> is lecturer at the University of Sydney.</span></p>
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