Provisional table of contentsSECTION 1: The Globalization of Food ProductionIntroduction Chapter 2: Delocalising Salmon: 'Tasmanian Atlantic Salmon' and the Emergence of a Universal Artefact Chapter 3: Localization and Globalization in the Livestock Industry (Rhoda Wilkie, University of Aberdeen)SECTION 2: Connecting Globalized Production and Globalized ConsumptionEditors' IntroductionChapter 4: Fair Trade Food: Connecting Producers and Consumers (Caroline Wright, University of Warwick)Chapter 5: Between Brand and Place: The Global Wine Market, Pedagogies of Tasting and the Tyranny of Parker's Scores (Stefano Ponte, Danish Institute for International Studies)Chapter 6: Globalization and Obesity (Jeffery Sobal, Cornell University and Wm. Alex McIntosh, Texas A&M University)SECTION 3: Globalization, Localization, Contestation, PoliticsEditors' Introduction Chapter 7: Virtue and Valorisation: 'Local Food' in the United States and France (Michaela DeSoucey, Northwestern University; Isabelle Téchoueyres, University of Bordeaux)Chapter 8: Reign of the Terroir: the Cult of the Artisan in the French Gastronomic Field (Rick Fantasia, Smith College)Chapter 9: Unpacking the Localist Response to the Globalization of Food (Julie Guthman, University of California, Santa Cruz)Chapter 10: Gastronomic Revolutionaries: Slow food and the Politics of 'Virtuous Globalization' (Alison Leitch, Macquarie University)Chapter 11: Eating Your Way to Global Citizenship (Danielle Gallegos, Murdoch University)SECTION 4: Food, Selfhood, Identity and GlobalizationEditors' Introduction Chapter 12: Food Nationalism and American Identity (Shyon Baumann and Josee Johnston, University of Toronto)Chapter 13: Contemporary Hispanic Foodways in the San Luis Valley of Colorado: The Local, the Global, the Hybrid and the Processed (Carole Counihan, Millersville University)Chapter 14: Culinary Discourses: A Comparison of Four Ethnographic Settings (Pat Caplan, Goldsmiths College)SECTION 5: The Globalized MenuEditors' Introduction Chapter 15: Feeding Modern Desires: Exotic Restaurants and Expatriate Home Cooking (Krishnendu Ray, New York University)Chapter 16: Completely Unique but Appealing to Everyone: Managing Difference on the Globalized Menu of National and Ethnic Foods (Richard Wilk, Indiana University)Chapter 17: Convergent Tendencies in Global Context: A Comparison of Britain and France(Alan Warde, University of Manchester)
Also available in hardback, 9781845208165 GBP55.00 (December, 2009)
David Inglis is Professor of Sociology at the University of Aberdeen. Debra Gimlin is Senior Lecturer in Sociology at the University of Aberdeen.
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