Includes bibliographical references (pages 181-203) and index.
Contents:
Introduction / Atsuko Ichijo, Venetia Johannes, and Ronald Ranta -- Part One. The "template" : the "orthodox" emergence and development of national food. Salt cod and the making of a Portuguese national cuisine / José M. Sobral -- The cookbook in Mexico : a founding document of the modern nation / Sarah Bak-Geller Corona -- Potica : the leavened bread that reinvented Slovenia / Andreja Vezovnik and Ana Tominc -- Bacillus bulgaricus : the breeding of national pride / Nevena Nancheva -- Food and nationalism in an independent Ghana / Brandi Simpson Miller -- Part Two. Contemporary accounts of the emergence and development of national food. Signifying poverty, class, and nation through Scottish foods : from haggis to deep-fried mars bars / Joy Fraser and Christine Knight -- Catalan culinary nationalism : a contemporary case study / Venetia Johannes -- National cuisine and regional identities in Costa Rica / Mona Nikolić -- Ethnicity, class, and nation in the Chilean cuisine / Isabel M. Aguilera Bornand -- Part Three. Critical accounts of national food. Does Israeli food exist? : the multifaceted and complex making of a national food / Ronald Ranta and Claudia Raquel Prieto-Piastro -- Obliterating or reviving the nonexisting nation / Liora Gvion -- Nationalism, culinary coherence, and the case of the United States : an empirical or conceptual problem? / Amy B. Trubek -- The Canadian cuisine fallacy / Nicolas Fabien-Ouellet -- "They're always eating cuy" : food regionalism and transnationalism in Ecuador and the Andes / Emma-Jayne Abbots -- Conclusion / Atsuko Ichijo, Venetia Johannes, and Ronald Ranta.
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.