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Materializing Culture Ser.: Food and the Self : Consumption, Production and...
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Item specifics
- Condition
- ISBN
- 9780857854223
- Subject Area
- Cooking, Social Science
- Publication Name
- Food and the Self : Consumption, Production and Material Culture
- Publisher
- Bloomsbury Academic & Professional
- Item Length
- 9.2 in
- Subject
- Sociology / General, General, Anthropology / Cultural & Social, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
- Publication Year
- 2013
- Series
- Materializing Culture Ser.
- Type
- Textbook
- Format
- Trade Paperback
- Language
- English
- Item Height
- 0.4 in
- Item Weight
- 10.8 Oz
- Item Width
- 6.1 in
- Number of Pages
- 216 Pages
About this product
Product Identifiers
Publisher
Bloomsbury Academic & Professional
ISBN-10
0857854224
ISBN-13
9780857854223
eBay Product ID (ePID)
159744001
Product Key Features
Number of Pages
216 Pages
Language
English
Publication Name
Food and the Self : Consumption, Production and Material Culture
Publication Year
2013
Subject
Sociology / General, General, Anthropology / Cultural & Social, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Type
Textbook
Subject Area
Cooking, Social Science
Series
Materializing Culture Ser.
Format
Trade Paperback
Dimensions
Item Height
0.4 in
Item Weight
10.8 Oz
Item Length
9.2 in
Item Width
6.1 in
Additional Product Features
Intended Audience
Scholarly & Professional
LCCN
2013-021379
Dewey Edition
23
Reviews
"In this latest title in the innovative 'Materializing Culture' series, de Solier, a PhD research fellow at Victoria University in Australia, focuses on the local population of middle-class 'foodies,' though her findings can be extended to many similar groups loosely associated with slow food around the world. Through ethnographic research, de Solier finds that foodies have an intense but uneven moral engagement with what they eat, as well as a more traditional gourmet's attitude towards exclusivity and quality. Chapters cover their engagement with food TV and other media, and the importance of dining out, shopping, cooking, and blogging in the right places. The central analytical concept is 'productive leisure.' which connects foodism with other forms of 'serious consumption' like do-it-yourself house makeovers. De Solier treats the foodies gently, tracking their desire for hands-on engagement and their unconcious elitism. This important contribution to understanding what motivates contemporary food culture is a useful complement to Jose Johnston and Shyon Baumann's Foodies: Democracy and Distinction in the Gourmet Foodscape (CH, Oct'10, 48-0941)." -- R.R. Wilk, Indiana University, CHOICE " Food and the Self provides an interesting and broad discussion of the complexities of consumption and production in the formation of identity in postindustrial modernity ... this book should be of great interest to graduate students and advanced scholars of modernity, production and consumption, and food studies. The book's focus on food and culture among middle and upper classes in metropolises is unique and an important contribution to the literature." - Anthropology of Food, This brilliantly written volume provides a timely and critical intervention to the rapidly growing fields of food studies and material culture. Isabelle de Solier has literally written the definitive book on how and what it means to make one's self as a foodie in postindustrial times. This must-read volume is set to make a substantive intellectual and interdisciplinary impact on the study of food politics, media cultures, contemporary lifestyles and much beyond., Food and the Self is a bold and original book about the formation of selves in the culture of food and foodies, and a carefully researched account of the material supports and transmission of that culture in the circuits of professional and amateur expertise., Isabelle de Solier has produced an invaluable account of the foodie--a phenomenon that crept up on wealthy nations as food went from being hard to obtain to being easy to savor, regardless of climate or geography. And what an account this is, a fascinating blend of an insider's and an outsider's observations. A tour de force., Food has become a growing obsession in Western society, as can be seen in the spread of restaurants, cookbooks, TV shows, and blogs, but what does it actually mean to foodies? Although scholars have examined the professional production of gourmet culture, this innovative work follows ordinary people as they navigate the material and moral complexities of eating., " Food and the Self provides an interesting and broad discussion of the complexities of consumption and production in the formation of identity in postindustrial modernity ... this book should be of great interest to graduate students and advanced scholars of modernity, production and consumption, and food studies. The book's focus on food and culture among middle and upper classes in metropolises is unique and an important contribution to the literature." -- Anthropology of Food "Isabelle de Solier has produced an invaluable account of the foodie--a phenomenon that crept up on wealthy nations as food went from being hard to obtain to being easy to savor, regardless of climate or geography. And what an account this is, a fascinating blend of an insider's and an outsider's observations. A tour de force." -- Toby Miller, Distinguished Professor of Media & Cultural Studies, University of California Riverside USA "Food has become a growing obsession in Western society, as can be seen in the spread of restaurants, cookbooks, TV shows, and blogs, but what does it actually mean to foodies? Although scholars have examined the professional production of gourmet culture, this innovative work follows ordinary people as they navigate the material and moral complexities of eating." -- Jeffrey M. Pilcher, author of Planet Taco: A Global History of Mexican Food and Professor of History at the University of Minnesota, USA " Food and the Self is a bold and original book about the formation of selves in the culture of food and foodies, and a carefully researched account of the material supports and transmission of that culture in the circuits of professional and amateur expertise." -- John Frow, ARC Professorial Fellow, Department of English, University of Sydney, Australia "This brilliantly written volume provides a timely and critical intervention to the rapidly growing fields of food studies and material culture. Isabelle de Solier has literally written the definitive book on how and what it means to make one's self as a foodie in postindustrial times. This must-read volume is set to make a substantive intellectual and interdisciplinary impact on the study of food politics, media cultures, contemporary lifestyles and much beyond." -- Mike Goodman, Professor, Department of Geography and Environmental Science, University of Reading, UK, "In this latest title in the innovative 'Materializing Culture' series, de Solier, a PhD research fellow at Victoria University in Australia, focuses on the local population of middle-class 'foodies,' though her findings can be extended to many similar groups loosely associated with slow food around the world. Through ethnographic research, de Solier finds that foodies have an intense but uneven moral engagement with what they eat, as well as a more traditional gourmet's attitude towards exclusivity and quality. Chapters cover their engagement with food TV and other media, and the importance of dining out, shopping, cooking, and blogging in the right places. The central analytical concept is 'productive leisure.' which connects foodism with other forms of 'serious consumption' like do-it-yourself house makeovers. De Solier treats the foodies gently, tracking their desire for hands-on engagement and their unconcious elitism. This important contribution to understanding what motivates contemporary food culture is a useful complement to Josée Johnston and Shyon Baumann's Foodies: Democracy and Distinction in the Gourmet Foodscape (CH, Oct'10, 48-0941)." -- R.R. Wilk, Indiana University, CHOICE " Food and the Self provides an interesting and broad discussion of the complexities of consumption and production in the formation of identity in postindustrial modernity ... this book should be of great interest to graduate students and advanced scholars of modernity, production and consumption, and food studies. The book's focus on food and culture among middle and upper classes in metropolises is unique and an important contribution to the literature." - Anthropology of Food
Dewey Decimal
394.12
Table Of Content
Acknowledgments Introduction: Foodies: Material Culture and the Self in Postindustrial Society 1. Moralities of Productive Leisure and Material Culture 2. Learning Things: Material Media and Gastronomic Education 3. Consuming Things: Material Cultures and Moralities of Consumption 4. Dining Out: Restaurants, Serious Consumption and Molecular Gastronomy 5. Shopping: Slow Food, Ethical Consumption and the Morality of Quality 6. Producing Things: Material Media and Moralities of Production 7. Cooking: Manual Leisure and Material Production 8. Blogging: Digital Leisure and Material Media Production Afterword: Materializing Moral Selves Bibliography Index
Synopsis
We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life., We often hear that selves are no longer formed through producing material things at work, but consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people strive to form meaningful selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through ethnography of those for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. It uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture, taking a professional approach which reveals the moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, including rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life., This fascinating study focuses on the material culture of food, demonstrating how food offers a means of shaping the self not simply through consumption but in everyday forms of production, through fine dining, shopping and blogging to TV and cookbooks., We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life.This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life.
LC Classification Number
GT2850
Item description from the seller
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