Cooking Cultures: Convergent Histories of Food and Feeling by Ishita Banerjee-Dube

By Ishita Banerjee-Dube

This quantity bargains a learn of foodstuff, cooking and delicacies in several societies and cultures over various classes of time. It highlights the intimate connections of nutrients, identification, gender, energy, personhood and nationwide tradition, and likewise the difficult blend of elements, rules, ideologies and mind's eye that cross into the illustration of nutrition and food. monitoring such blends in several societies and continents constructed from trans-cultural flows of products and peoples, colonial encounters, event and variation, and alter in angle and flavor, Cooking Cultures makes a singular argument approximately convergent histories of the globe caused through meals and cooking.

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The menu (and food philosophy) of a restaurant up the West Coast of South Africa, at a fishing village and holiday destination called Paternoster, further illustrates the complexities of the wild/farmed distinction, as well as those between alienness and indigeneity. The restaurant is called Oep ve Koep (Open for Shopping/Business) and the culinary philosophy of the chef, Kobus van der Merwe, is to celebrate regional recipes and local, seasonal produce, including seaweeds. Vegetables and herbs include wild rosemary, dune spinach, indigenous sage and sea lettuce, which are collected rather than cultivated.

2007. ‘African Leafy Vegetables in South Africa’, Water SA 3 (Special Edition): 317–26. Krog, Antjie. 2003. A Change of Tongue. Johannesburg: Random House. Laker, M. C. 2007. ‘Introduction to the Special Edition of Water SA on Indigenous Crops, Water and Human Nutrition’, Water SA 33(3) (Special Edition): 311–15. , Mark W. Brunson, Linda Merigliano, Charisse Sydoriak and Steve Morton. 2000. ‘Naturalness and Wildness: The Dilemma and Irony of Managing Wilderness’, USDA Forest Service Proceedings RMRS-P-15-Vol 5: 377–81.

These are the sorts of complications and nuances which the arguments explored above in relation to green leafy vegetables can accommodate. The terms ‘wild’ and ‘farmed’ also have shifting historical valencies. Twenty years ago, most gastronomes would universally have opted for ‘wild’ over ‘farmed’ salmon, in terms of the perceived superiority in texture and flavour of the former. In South Africa and elsewhere, with increased environmental awareness of pressures on fish stocks, the pendulum is swinging back, with many restaurants or up-market supermarkets announcing proudly that the fish they sell is ‘sustainably farmed’.

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