| Titre : |
Eating in the city: socio-anthropological perspectives from Africa, Latin America and Asia |
| Type de document : |
Ouvrage |
| Auteurs : |
Audrey Soula, Auteur ; Chelsie Yount-André, Auteur ; Olivier Lepiller, Auteur ; Nicolas Bricas, Auteur |
| Editeur : |
Versailles : Quae |
| Année de publication : |
2020 |
| Collection : |
Update Sciences & Technologies, ISSN 1773-7923 |
| Importance : |
157 p |
| ISBN/ISSN/EAN : |
978-2-7592-3281-9 |
| Langues : |
Anglais (eng) |
| Catégories : |
[Thesagri] Algérie
[Thesagri] alimentation
[Thesagri] Cameroun
[Thesagri] Côte d'Ivoire
[Thesagri] Indonésie
[Thesagri] Maroc
[Thesagri] Mexique
[Thesagri] milieu urbain
[Thesagri] produit culinaire
[Thesagri] République démocratique du Congo
[Thesagri] Togo
|
| Index. décimale : |
XX-0 Généralités |
| Note de contenu : |
Introduction – viewing food through the lens of urban eaters
Part 1. Urban foodways at the cusp of normative injunctions
Chapter 1. Feeding children – a focus of tension in the Algerian city of Oran
Chapter 2. Getting out of the kitchen! Reshaping gender relations and food practices in Casablanca
Chapter 3. Can I trust this food? Trust and distrust in eating among middle-class youth in urban India
Chapter 4. Eating out in Mexico City and Guadalajara – some conflict between health and heritage dimensions in Mexico
Box: Promoting local products – representations among food consumers in Lomé (Togo)
Part 2. When food practices dovetail with urban landscapes
Chapter 5. Urban cuisine in Brazzaville (Republic of the Congo)
Chapter 6. Warung makan – public kitchens at the epicentre of informality in Jakarta
Chapter 7. “Home and away” – narratives of food and identity in the context of urbanization in Malaysia
Chapter 8. Sweet commercial drink adoption by urban Chinese middle-class people – between social control and new beverage consumption contexts
Part 3. When the city invents its cuisine
Chapter 9. Bâbenda – a modernized traditional dish. Urban trajectory of a Burkinabe culinary specialty
Chapter 10. Attiéké-garba – good to eat and think about. Social distinction and challenging hygiene standards in the Ivorian urban context
Chapter 11. ‘Food from the pot’. Child nutrition and socialization in two Cameroonian cities
Chapter 12. Modern culinary traditions for precarious times. Food insecurity and everyday practices among poor households in Mexico City
Conclusion – what insight emerges to enhance research on transformations in urban food and eating habits? |
Eating in the city: socio-anthropological perspectives from Africa, Latin America and Asia [Ouvrage] / Audrey Soula, Auteur ; Chelsie Yount-André, Auteur ; Olivier Lepiller, Auteur ; Nicolas Bricas, Auteur . - Versailles : Quae, 2020 . - 157 p. - ( Update Sciences & Technologies, ISSN 1773-7923) . ISBN : 978-2-7592-3281-9 Langues : Anglais ( eng)
| Catégories : |
[Thesagri] Algérie
[Thesagri] alimentation
[Thesagri] Cameroun
[Thesagri] Côte d'Ivoire
[Thesagri] Indonésie
[Thesagri] Maroc
[Thesagri] Mexique
[Thesagri] milieu urbain
[Thesagri] produit culinaire
[Thesagri] République démocratique du Congo
[Thesagri] Togo
|
| Index. décimale : |
XX-0 Généralités |
| Note de contenu : |
Introduction – viewing food through the lens of urban eaters
Part 1. Urban foodways at the cusp of normative injunctions
Chapter 1. Feeding children – a focus of tension in the Algerian city of Oran
Chapter 2. Getting out of the kitchen! Reshaping gender relations and food practices in Casablanca
Chapter 3. Can I trust this food? Trust and distrust in eating among middle-class youth in urban India
Chapter 4. Eating out in Mexico City and Guadalajara – some conflict between health and heritage dimensions in Mexico
Box: Promoting local products – representations among food consumers in Lomé (Togo)
Part 2. When food practices dovetail with urban landscapes
Chapter 5. Urban cuisine in Brazzaville (Republic of the Congo)
Chapter 6. Warung makan – public kitchens at the epicentre of informality in Jakarta
Chapter 7. “Home and away” – narratives of food and identity in the context of urbanization in Malaysia
Chapter 8. Sweet commercial drink adoption by urban Chinese middle-class people – between social control and new beverage consumption contexts
Part 3. When the city invents its cuisine
Chapter 9. Bâbenda – a modernized traditional dish. Urban trajectory of a Burkinabe culinary specialty
Chapter 10. Attiéké-garba – good to eat and think about. Social distinction and challenging hygiene standards in the Ivorian urban context
Chapter 11. ‘Food from the pot’. Child nutrition and socialization in two Cameroonian cities
Chapter 12. Modern culinary traditions for precarious times. Food insecurity and everyday practices among poor households in Mexico City
Conclusion – what insight emerges to enhance research on transformations in urban food and eating habits? |
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