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Authenticity, Tradition and Nationalism

Questions


What role do 'national cuisines' play in the everyday experience of nationalism?
Does culinary multiculturalism foster other sorts of multiculturalism?
Should nations be allowed to ‘patent’ distinctive foods?

Readings

Appadurai, Arjun, ‘How to Make a National Cuisine: Cookbooks in Contemporary Indian’, Comparative Studies in Society and History 30 (1988).*
Buettner, Elizabeth, ‘‘Going for an Indian’: South Asian Restaurants and the Limits of Multiculturalism in Britain’, Journal of Modern History 80:4 (2008).*
Cusack, Igor, ‘African Cuisines: Recipes for Nation-Building?’, Journal of African Cultural Studies 13:2 (2000), 207-225.*
DeSoucey, Michaela, ‘Gastronationalism: Food Traditions and Authenticity Politics in the European Union’, American Sociological Review 75:3 (2010).*
James, Allison, ‘How British is British Food?’, Food, Health and Identity, ed. Pat Caplan (London, 1997).*
Pilcher, Jeffrey, ‘Recipes for Patria: Cuisine, Gender and Nation in Nineteenth-Century Mexico’, Recipes for Reading: Community, Cookbooks, Stories, Histories, ed. Anne Bower (Amherst, 1997).

*Sign into the Warwick Libray Catalogue to access the electronic version.

To Learn More


Ferrero, Sylvia, ‘Comida Sin Par: Consumption of Mexican Food in Los Angeles; ‘Foodscapes’ in a Transnational Consumer Society’, Food Nations: Selling Taste in Consumer Societies, eds. Warren Belasco and Philip Scranton (London, 2002).

Ichijo, Atsuko, and Ronald Ranta, eds., Food, National Identity and Nationalism: from Everyday to Global Politics, Palgrave (Basingstoke, 2016).

Mintz, Sidney, Tasting Food, Tasting Freedom: Excursions into Eating, Culture, and the Past (Boston, 1996), Chapter 6: ‘Cuisine: High, Low and Not at All’, and Chapter 7: ‘Eating American’.

Palmer, Catherine, ‘From Theory to Practice: Experiencing the Nation in Everyday Life’, Journal of Material Culture 3:2 (1998).*

Panayi, P., Spicing Up Britain: The Multicultural History of British Food (London, 2008).

Pilcher, Jeffrey, ¡Que vivan los tamales! Food and the Making of Mexican Identity (Albuquerque, 1998), chapters 6-7.

Rangnekar, Dwigen, ‘A Slice of Parma Ham: Understanding the Protection of Geographical Indications’, Intellectual Property and Information Wealth, ed. Peter Yu, vol. 4: International Intellectual Property Law and Policy (2007), 283-302 .

Rangnekar, Dwigen, ‘The Pros and Cons of Geographical Indication Protection’, BRIDGES Between Trade and Sustainable Development 6:3 (2002).

Renne, E.P., ‘Mass Producing Food Traditions for West Africans Abroad’, American Anthropologist (2007).*
Smith, Alison, 'National Cuisines', Oxford Handbook of Food History, ed. Jeffrey Pilcher (Oxford, 2012).*

Warde, ‘Alan, 'Imagining British Cuisine’, Food, Culture & Society 12:2 (2009).

West, Harry, 'Appellations and Indications of Origin. Terroir, and the Social Construction and Contestation of Place-Named Foods', The Handbook of Food Research, eds. Anne Murcott, Warren Belasco and Peter Johnson (London, 2013).

Wilk, Richard, ‘Food and Nationalism: The Origins of ‘Belizean Food’, Food Nations: Selling Taste in Consumer Societies, eds. Warren Belasco and Philip Scranton (London, 2002).

*Sign into the Warwick Libray Catalogue to access the electronic version.