Pub Date : 2003-09-01DOI: 10.2752/152897903786769634
Annie Hauck-Lawson
Eachsummer the Smithsonian Folklife Festival takes place in Washington, DC. For close to four decades, this outdoor event highlights "diverse community-based traditions in an understandable and respectful way, to connect the public directly and compellingly with practitioners of cultural traditions ... in a rich cultural dialogue on the National J1all"(Smithsonian Institution, 2000). Here, ongoing presentations in tents and staging areas reflect a region or theme and cultural traditions. Over a two week period in June and July, the 2001 Festival featured New York City. Flanked by the museums of the Smithsonian, aspects of Gotham's dynamic urban life were shown through transportation, music, Broadway theater, fashion, Wall Street, and foodways presentations. New York stories live or on radio and daily stickball, stoopball, skullies and other street games, provided rich cultural context. Any of the festival's million visitors had the opportunity to walk through a mercifully air conditioned city bus, a #7 Flushing line red bird subway car and a Rosenwach water tower, typical of the age old technology that delivers fresh water to urban high rises, including during the Blackout of 2003. I was asked to curate the foodways component. An exciting and large task, my work started long before the festival with issues of curating and how they would come to fruition at the festival. Myriad considerations arose about ways to convey New York life through food. There are more food !Joicesin this town than there are New Yorkers, food voices expressed in a multitude of ways influenced by ethnic, cultural and community affiliations, the economy, the environment, socioeconomics, health and nutrition concerns, food access, production, supply, preparation, sharing, and above all, personal identities (Hauck-Lawson, 1991).
{"title":"New York City Food Voices at the Smithsonian: The Visual, The Audible, The Edible","authors":"Annie Hauck-Lawson","doi":"10.2752/152897903786769634","DOIUrl":"https://doi.org/10.2752/152897903786769634","url":null,"abstract":"Eachsummer the Smithsonian Folklife Festival takes place in Washington, DC. For close to four decades, this outdoor event highlights \"diverse community-based traditions in an understandable and respectful way, to connect the public directly and compellingly with practitioners of cultural traditions ... in a rich cultural dialogue on the National J1all\"(Smithsonian Institution, 2000). Here, ongoing presentations in tents and staging areas reflect a region or theme and cultural traditions. Over a two week period in June and July, the 2001 Festival featured New York City. Flanked by the museums of the Smithsonian, aspects of Gotham's dynamic urban life were shown through transportation, music, Broadway theater, fashion, Wall Street, and foodways presentations. New York stories live or on radio and daily stickball, stoopball, skullies and other street games, provided rich cultural context. Any of the festival's million visitors had the opportunity to walk through a mercifully air conditioned city bus, a #7 Flushing line red bird subway car and a Rosenwach water tower, typical of the age old technology that delivers fresh water to urban high rises, including during the Blackout of 2003. I was asked to curate the foodways component. An exciting and large task, my work started long before the festival with issues of curating and how they would come to fruition at the festival. Myriad considerations arose about ways to convey New York life through food. There are more food !Joicesin this town than there are New Yorkers, food voices expressed in a multitude of ways influenced by ethnic, cultural and community affiliations, the economy, the environment, socioeconomics, health and nutrition concerns, food access, production, supply, preparation, sharing, and above all, personal identities (Hauck-Lawson, 1991).","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2003-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127793258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732707
Netta Davis
We don't serve chop suey. We don't serve egg foo yung, that sort of food, at all. To us, that's not very Chinese. These are foods for American people ... And I think it's not fine food, it's not real gourmet. It's not food that you have a literature behind ... It's just food made up because they like it ... Some people still think they are Chinese food.! Most urban Americans older than thirty can recall the recent metamorphosis of the Chinese restaurant business in this country; the pseudo-Cantonese chop SU~S of their youth gave way to Chinese food that was somehow more ... foreign. Many of the new dishes were spicy, made with exotic ingredients and altogether unlike the bland bean sprout-and-chow mein noodle dishes to which they had become accustomed. Changes in ingredients, preparation, configuration and combination have material and metaphoric import as modified Mandarin and Szechuan fare has become the standard Chinese food for most urban Americans.2 This evolution represents more than a regional shift in Chinese emigration to the United States, although it clearly owes much to this demographic change. In fact, while these culinary styles differ considerably, they represent similarly altered foodways, a representation of Chinese and Chinese-American culture which is both "unauthentic" fabrication and the product of an "authentic" cultural adaptation. The accommodation of Chinese cuisine to the American market and palate are the result of a
{"title":"To Serve the “Other”: Chinese-American Immigrants in the Restaurant Business","authors":"Netta Davis","doi":"10.2752/152897902786732707","DOIUrl":"https://doi.org/10.2752/152897902786732707","url":null,"abstract":"We don't serve chop suey. We don't serve egg foo yung, that sort of food, at all. To us, that's not very Chinese. These are foods for American people ... And I think it's not fine food, it's not real gourmet. It's not food that you have a literature behind ... It's just food made up because they like it ... Some people still think they are Chinese food.! Most urban Americans older than thirty can recall the recent metamorphosis of the Chinese restaurant business in this country; the pseudo-Cantonese chop SU~S of their youth gave way to Chinese food that was somehow more ... foreign. Many of the new dishes were spicy, made with exotic ingredients and altogether unlike the bland bean sprout-and-chow mein noodle dishes to which they had become accustomed. Changes in ingredients, preparation, configuration and combination have material and metaphoric import as modified Mandarin and Szechuan fare has become the standard Chinese food for most urban Americans.2 This evolution represents more than a regional shift in Chinese emigration to the United States, although it clearly owes much to this demographic change. In fact, while these culinary styles differ considerably, they represent similarly altered foodways, a representation of Chinese and Chinese-American culture which is both \"unauthentic\" fabrication and the product of an \"authentic\" cultural adaptation. The accommodation of Chinese cuisine to the American market and palate are the result of a","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127556578","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732662
D. Bell
APPETISER This paper presents a series of fragments exploring particular aspects of the relationship between food and the city. My intention is not to provide a fully articulated thesis on urban culinary geography, but instead to present some random snapshots, some first thoughts. Some are better developed than others, which flash past like fast cars or subliminal blipverts; that's inevitable in such polymorphous sites as postmodern metropolises. Like that familiar publication that guides us round the urban landscape, the A—Z, the entries are arranged alphabetically, and each follows its own logic and trajectory. The disjunctures between them reflect the chaotic heterotopian shape of the contemporary city. Taken together, they represent the beginning of the project of rethinking how food and urban space come together in particular contexts, from the work of the chef to the scavenging of feral animals. Conscious of perpetrating the crime of generalizing ‘the city’, I would state that the cities of which I am tasting here are early twenty-first century ‘world cities’, the postindustrial metropolises, the them ed, mailed, mediatized urban sprawls—and I apologize for the exclusions and omissions that this inevitably means. Others can surely add to my lexicon with their own entries from diverse locations.
{"title":"Fragments for a New Urban Culinary Geography","authors":"D. Bell","doi":"10.2752/152897902786732662","DOIUrl":"https://doi.org/10.2752/152897902786732662","url":null,"abstract":"APPETISER This paper presents a series of fragments exploring particular aspects of the relationship between food and the city. My intention is not to provide a fully articulated thesis on urban culinary geography, but instead to present some random snapshots, some first thoughts. Some are better developed than others, which flash past like fast cars or subliminal blipverts; that's inevitable in such polymorphous sites as postmodern metropolises. Like that familiar publication that guides us round the urban landscape, the A—Z, the entries are arranged alphabetically, and each follows its own logic and trajectory. The disjunctures between them reflect the chaotic heterotopian shape of the contemporary city. Taken together, they represent the beginning of the project of rethinking how food and urban space come together in particular contexts, from the work of the chef to the scavenging of feral animals. Conscious of perpetrating the crime of generalizing ‘the city’, I would state that the cities of which I am tasting here are early twenty-first century ‘world cities’, the postindustrial metropolises, the them ed, mailed, mediatized urban sprawls—and I apologize for the exclusions and omissions that this inevitably means. Others can surely add to my lexicon with their own entries from diverse locations.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"387 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115912827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732635
Charlotte Biltekoff
This paper presents preliminary thinking on food reform movements as a site for the continuous shaping and reshaping of the relationship between eating, Identity, and citizenship in America. It examines the turn of the century domestic science movements and argues that its goals included not only bread baking, but citizen making, and that its effects included not only changes in eating habits, but changes in the significance of eating habits. The author contends that domestic scientists made eating available as a system of self making and in so doing naturalized class differences and normalized a middle class standard for “alimentary subjectivity.”
{"title":"“Strong Men and Women are not Products of Improper Food”: Domestic Science and the History of Eating and Identity","authors":"Charlotte Biltekoff","doi":"10.2752/152897902786732635","DOIUrl":"https://doi.org/10.2752/152897902786732635","url":null,"abstract":"This paper presents preliminary thinking on food reform movements as a site for the continuous shaping and reshaping of the relationship between eating, Identity, and citizenship in America. It examines the turn of the century domestic science movements and argues that its goals included not only bread baking, but citizen making, and that its effects included not only changes in eating habits, but changes in the significance of eating habits. The author contends that domestic scientists made eating available as a system of self making and in so doing naturalized class differences and normalized a middle class standard for “alimentary subjectivity.”","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"58 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131936648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732716
Derek Shanahan
What a combination: geography and food. Does food have a geography? Of course it does. Everything has a geography. Food is inherently geographic. Food comes from somewhere. Different foods are associated with different groups of people. And such cultural identities are usually place based: steak and kidney pie and the English, for example. Food is exotic, or it is bland, but it is always noteworthy. The great English beer drinker has become the lager lout made famous by so many international soccer tournaments and brought to our television screens on slow news nights. The same dipsomaniacs are also featured as the shirtless, and lobster pink, individuals that have made Spanish resorts what they are today: places inundated with British style pubs and cafeterias selling "traditional" British fried breakfasts, and offering fish and chips in the evening. Where did all of the tapas go? Over a Thanksgiving meal (which for me, being English, held no sense of family tradition, but served only as a dress rehearsal for my imminent Christmas Day meal of Turkey) I was loudly informed from across the table, by a German guest, that the English eat horsemeat. This was no statement of simple fact meant to educate the non-European hosts. This was good old European cultural animosity. The horsemeat insult has made its rounds as far back as I can remember. As a child I always believed that it was the French that ate horsemeat, and I was also indoctrinated with that base and foul, racist lie that south Asian restaurants in Britain used cat, and dog, meat in their curries. This reminds me of the 2002 World Cup soccer tournament held in both Japan and South Korea. The South Koreans wanted to hand out free hot dogs to spectators at some of the soccer matches. The only problem was that the South Koreans actually do eat dog meat. Were the hot dogs really dogs? The European media certainly exercised itself over this revelation. The sense of outrage was palpable. Simply put, food is deeply associated with people and places. Food feeds our cultural stereotypes. It is inherently geographic. It is a social and cultural marker and is never devoid of meaning and significance. Food and food practices denote cultural, class and moral
{"title":"The Geography of Food","authors":"Derek Shanahan","doi":"10.2752/152897902786732716","DOIUrl":"https://doi.org/10.2752/152897902786732716","url":null,"abstract":"What a combination: geography and food. Does food have a geography? Of course it does. Everything has a geography. Food is inherently geographic. Food comes from somewhere. Different foods are associated with different groups of people. And such cultural identities are usually place based: steak and kidney pie and the English, for example. Food is exotic, or it is bland, but it is always noteworthy. The great English beer drinker has become the lager lout made famous by so many international soccer tournaments and brought to our television screens on slow news nights. The same dipsomaniacs are also featured as the shirtless, and lobster pink, individuals that have made Spanish resorts what they are today: places inundated with British style pubs and cafeterias selling \"traditional\" British fried breakfasts, and offering fish and chips in the evening. Where did all of the tapas go? Over a Thanksgiving meal (which for me, being English, held no sense of family tradition, but served only as a dress rehearsal for my imminent Christmas Day meal of Turkey) I was loudly informed from across the table, by a German guest, that the English eat horsemeat. This was no statement of simple fact meant to educate the non-European hosts. This was good old European cultural animosity. The horsemeat insult has made its rounds as far back as I can remember. As a child I always believed that it was the French that ate horsemeat, and I was also indoctrinated with that base and foul, racist lie that south Asian restaurants in Britain used cat, and dog, meat in their curries. This reminds me of the 2002 World Cup soccer tournament held in both Japan and South Korea. The South Koreans wanted to hand out free hot dogs to spectators at some of the soccer matches. The only problem was that the South Koreans actually do eat dog meat. Were the hot dogs really dogs? The European media certainly exercised itself over this revelation. The sense of outrage was palpable. Simply put, food is deeply associated with people and places. Food feeds our cultural stereotypes. It is inherently geographic. It is a social and cultural marker and is never devoid of meaning and significance. Food and food practices denote cultural, class and moral","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115744750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732725
Anne C. Bellows, M. Hamm
The practice, policies, and debate associated with U.S.-based community food security (CFS) reflect the historical development of food rights and food security at the International and US national, state, and local community scales. First, CFS in the U.S. has multiple and conflicting definitions that are locally defined within a context of entitlement rights and global trade. Second, the political economy that generates conditions of local food Insecurity is increasingly countered within a framework of international economic and political rights. Third, the capability to claim economic rights may require the cross-sectoral efforts of activists, public officials, entrepreneurs, and academics. In this paper, we provide a short history of international food rights and food security and a background on the diversity of CFS perspectives and practice in the United States. We identify some of the many entry points for CFS activities to portray the need for a system-wide strategy to address food security.
{"title":"U.S.-Based Community Food Security: Influences, Practice, Debate","authors":"Anne C. Bellows, M. Hamm","doi":"10.2752/152897902786732725","DOIUrl":"https://doi.org/10.2752/152897902786732725","url":null,"abstract":"The practice, policies, and debate associated with U.S.-based community food security (CFS) reflect the historical development of food rights and food security at the International and US national, state, and local community scales. First, CFS in the U.S. has multiple and conflicting definitions that are locally defined within a context of entitlement rights and global trade. Second, the political economy that generates conditions of local food Insecurity is increasingly countered within a framework of international economic and political rights. Third, the capability to claim economic rights may require the cross-sectoral efforts of activists, public officials, entrepreneurs, and academics. In this paper, we provide a short history of international food rights and food security and a background on the diversity of CFS perspectives and practice in the United States. We identify some of the many entry points for CFS activities to portray the need for a system-wide strategy to address food security.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"87 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125026939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732626
Annie Hauck-Lawson
Journal for the Stu4J of Food and Society The Jewish calendar is filled with observances framed by dietary prescriptions and proscriptions. For many Jewish New Yorkers who follow kosher dietary laws, traditional food habits pose challenges everydayand in many ways.Food-related conflicts and questions concerning holiday foods, religious fasting, nutrient adequacy, fat consumption, weight control, access to and the expense of kosher food, anorexia, body image and other diet-health factors arise on a ritual, daily and celebratory basis. I became aware of these issues in the course of my work at Brooklyn College where a fair number of Jewish professors and students of nutrition observe kosher dietary practices. Brooklyn College dietetics students graduate with skills to address food and nutrition issues in multicultural New York. Orthodox Jewish students have an intensified food focus influenced by their studies, Judaism's culture, Brooklyn's diversity, and life experiences, among other factors. For them, the studies of dietetics may either seamlessly meld principles of good nutrition with their cultural foodways or it may exacerbate personal dietary struggles. This paper looks at ways that Brooklyn College students who follow kosher dietary law face the challenges of reconciling traditional and new foodways, bridging traditions, generations and cultures, and putting nutrition theory to practice.
{"title":"Something's Kosher Here!: Foodways Among Jewish Brooklyn College Nutrition Students","authors":"Annie Hauck-Lawson","doi":"10.2752/152897902786732626","DOIUrl":"https://doi.org/10.2752/152897902786732626","url":null,"abstract":"Journal for the Stu4J of Food and Society The Jewish calendar is filled with observances framed by dietary prescriptions and proscriptions. For many Jewish New Yorkers who follow kosher dietary laws, traditional food habits pose challenges everydayand in many ways.Food-related conflicts and questions concerning holiday foods, religious fasting, nutrient adequacy, fat consumption, weight control, access to and the expense of kosher food, anorexia, body image and other diet-health factors arise on a ritual, daily and celebratory basis. I became aware of these issues in the course of my work at Brooklyn College where a fair number of Jewish professors and students of nutrition observe kosher dietary practices. Brooklyn College dietetics students graduate with skills to address food and nutrition issues in multicultural New York. Orthodox Jewish students have an intensified food focus influenced by their studies, Judaism's culture, Brooklyn's diversity, and life experiences, among other factors. For them, the studies of dietetics may either seamlessly meld principles of good nutrition with their cultural foodways or it may exacerbate personal dietary struggles. This paper looks at ways that Brooklyn College students who follow kosher dietary law face the challenges of reconciling traditional and new foodways, bridging traditions, generations and cultures, and putting nutrition theory to practice.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"79 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115530118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732644
We argue that food production and consumption is a rich area of study in the undergraduate general education curricula and one whose potential should be more fully explored. Given the array of human activities encompassed by food practices and students' (often unexamined) participation in these processes, this area of study lends itself to two vital components of undergraduate education: (1) developing critical literacy -learning to read and write in order to become conscious of one's experience as constructed within specific power structures; (2) education for sustainability-exploring how we can meet our current needs without compromising the well-being of future generations. We will discuss our work at a community college in Chicago's western suburbs, using food and agriculture in an interdisciplinary program (Biology and English) as a basis for engaging students in critical inquiry about human society, culture and relationships to the environment. The interdisciplinary approach is particularly useful for developing a holistic reality. The class moves from an exploration of personal practice towards food issues on a national and global level, using scientific and literary texts. Providing our students with a basis for critical awareness of their role as food consumers is particularly vital given that they reside in urban sprawl overlaid on the richest farmland in the world. They fully inhabit the "24/7" society, take food abundance and availability for granted and rely heavily on fast food. We hope to lay the foundation for students to develop an intentional, informed praxis in food choices.
{"title":"City in a Garden: Producing and Consuming Food in the New Millenium","authors":"","doi":"10.2752/152897902786732644","DOIUrl":"https://doi.org/10.2752/152897902786732644","url":null,"abstract":"We argue that food production and consumption is a rich area of study in the undergraduate general education curricula and one whose potential should be more fully explored. Given the array of human activities encompassed by food practices and students' (often unexamined) participation in these processes, this area of study lends itself to two vital components of undergraduate education: (1) developing critical literacy -learning to read and write in order to become conscious of one's experience as constructed within specific power structures; (2) education for sustainability-exploring how we can meet our current needs without compromising the well-being of future generations. We will discuss our work at a community college in Chicago's western suburbs, using food and agriculture in an interdisciplinary program (Biology and English) as a basis for engaging students in critical inquiry about human society, culture and relationships to the environment. The interdisciplinary approach is particularly useful for developing a holistic reality. The class moves from an exploration of personal practice towards food issues on a national and global level, using scientific and literary texts. Providing our students with a basis for critical awareness of their role as food consumers is particularly vital given that they reside in urban sprawl overlaid on the richest farmland in the world. They fully inhabit the \"24/7\" society, take food abundance and availability for granted and rely heavily on fast food. We hope to lay the foundation for students to develop an intentional, informed praxis in food choices.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114516419","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732653
Terrence W. Haverluk
In this paper I look at how Pueblo, Colorado has incorporated the chile pepper as its official symbol in an attempt to recreate its identity. The chamber of commerce, area farmers, and merchants are working together to create new food consumption patterns based on chiles, linked to seasonal events. Community leaders are also attempting to reestablish Pueblo's historic links to the Southwest in order to capitalize on the Southwestern heritage tourism industry. I analyze Pueblo's use of symbols and the built environment in constructing identity. Symbols and the built environment are important media through which elite ideologies are transmitted.
{"title":"Chile Peppers and Identity Construction in Pueblo, Colorado","authors":"Terrence W. Haverluk","doi":"10.2752/152897902786732653","DOIUrl":"https://doi.org/10.2752/152897902786732653","url":null,"abstract":"In this paper I look at how Pueblo, Colorado has incorporated the chile pepper as its official symbol in an attempt to recreate its identity. The chamber of commerce, area farmers, and merchants are working together to create new food consumption patterns based on chiles, linked to seasonal events. Community leaders are also attempting to reestablish Pueblo's historic links to the Southwest in order to capitalize on the Southwestern heritage tourism industry. I analyze Pueblo's use of symbols and the built environment in constructing identity. Symbols and the built environment are important media through which elite ideologies are transmitted.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130630075","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2002-03-01DOI: 10.2752/152897902786732699
Daniel R. Block
Over the last century and a half, urban consumers of fluid milk in the U.S. have often mistrusted the sources of their milk. This paper traces the history of these feelings of risk and the reactions to them, using milk as an entry point into the food safety discussions of the times. There are two conflicting manners in which risk was addressed. In the first, milk production is increasingly separated from the consumer, both geographically and emotionally, through health regulations, increasingly complex production, transportation, and sanitary technology, and industry consolidation. In the second, feelings of mistrust and risk are responded to through policies and marketing strategies that attempt to forge feelings of connection between consumers and particular producers and lessen the emotional distance between city and country. While these two techniques often seemed contradictory, many movements within the dairy industry attempted to balance the two.
{"title":"Protecting and Connecting: Separation, Connection, and the U.S. Dairy Economy 1840–2002","authors":"Daniel R. Block","doi":"10.2752/152897902786732699","DOIUrl":"https://doi.org/10.2752/152897902786732699","url":null,"abstract":"Over the last century and a half, urban consumers of fluid milk in the U.S. have often mistrusted the sources of their milk. This paper traces the history of these feelings of risk and the reactions to them, using milk as an entry point into the food safety discussions of the times. There are two conflicting manners in which risk was addressed. In the first, milk production is increasingly separated from the consumer, both geographically and emotionally, through health regulations, increasingly complex production, transportation, and sanitary technology, and industry consolidation. In the second, feelings of mistrust and risk are responded to through policies and marketing strategies that attempt to forge feelings of connection between consumers and particular producers and lessen the emotional distance between city and country. While these two techniques often seemed contradictory, many movements within the dairy industry attempted to balance the two.","PeriodicalId":285878,"journal":{"name":"Journal for the Study of Food and Society","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2002-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133314486","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：