Part I. Foundations : History, definitions, and methodologies. Introduction to part one -- Folk cookery / Don Yoder -- Innovations in food and meals / Günter Wiegelmann -- Part II. Food in groups, community, and identity. Introduction to part two -- "It's all from the one big pot": booya as an expression of community / Anne R. Kaplan -- Continuity and adaptation in Arab American foodways / William G. Lockwood and Yvonne R. Lockwood -- Paterson's hot Texas wiener tradition / Timothy Lloyd -- A new ascension of regional food / Konrad Köstlin -- Newfoundland and Labrador on a plate: bed, breakfast, and regional identity / Holly Everett -- The dog's eye: the pie in Australian tradition / Robert Smith -- Part III. Food as art, symbol, and ritual. Introduction to part three -- Bread and the artistic process: hand-shaping by heart / Seán Galvin and Annie Hauck-Lawson -- The culture of production: aesthetic choices and constraints in culinary work / Gary Alan Fine -- Green bean casserole and midwestern identity: a regional foodways aesthetic and ethos / Lucy M. Long -- Ramen noodles and spam: popular noodles, significant taste / Sojin Kim and R. Mark Livengood -- The paradox of pride and loathing, and other problems / Simon J. Bronner -- A preserve gone bad or just another beloved delicacy? Surströmming and Gravlax / Renée Valeri -- Playing to the senses: food as a performance medium / Barbara Kirshenblatt-Gimblett -- Women, milk and magic at the boundary festival of May / Patricia Lysaght -- Thanksgiving in the USA: the meal as medium and message / Jay Allan Anderson -- When producers became consumers: cultural process in daily life / Yrsa Lindqvist -- Sicilian St. Joseph's tables in Los Angeles, California / Luisa del Giudice -- Part IV. Food as communication, performance, and power. Introduction to part four -- "I gave him a cake": an interpretation of two Italian-American weddings / Janet S. Theophano -- The rhetoric of portions / Amy Shuman -- Foodscapes: the culinary landscapes of Russian-Jewish New York / Eve Jochnowitz -- "A fruitcake always makes me think of grandma": food and memory in L. M. Montgomery's creation of female landscapes / Diane Tye -- Appropriation and counterhegemony in South Texas: food slurs, offal meats, and blood / Mario Montaño -- Beyond communitas: cinematic food events and the negotiation of power, belonging, and exclusion / Luanne Roth -- Church's fried chicken and the klan: a rhetorical analysis of rumor in the black community / Patricia A. Turner -- Part V. Food in public and applied folklore. Introduction to part five -- Laying a place at the table: creating public foodways models from scratch / Millie Rahn -- Pork, Place, and praxis: foodways in Iowa / Riki Saltzman -- A taste of home: African immigrant foodways / Nomvula Mashoai Cook and Betty J. Belanus -- No food or drink in the museum?: the challenges of edible artifacts / Sarah Conrad Gothie -- You eat what you are: foodways is education / Paddy Bowman, Amanda Dargan, and Steve Zeitlin -- American Ginseng and the idea of the commons / Mary Hufford -- An aesthetic of community and an activism of embodiment in two collaborative community gardens in Bloomington, Indiana / Zilia C. Estrada -- Food choice, symbolism, and identity: bread-and-butter issues for folkloristics and nutrition studies / Michael Owen Jones -- Culinary tourism: a folkloristic perspective on eating and otherness / Lucy M. Long -- "The last piece/S'Letscht schtick" and "Eating alone" / Margaret R. Yocom.
Summary:
The Food and Folklore Reader is the first comprehensive introduction to folklore methods and concepts relevant to food. Mapping the study of food through key sources in folkloristics, the forty readings span the entire discipline: from seminal works on identity and aesthetics, to innovative scholarship on contemporary food issues such as food security and culinary tourism.--COVER.
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.