Abstract
This chapter examines the contemporary issues surrounding food, its transformation and global interconnectedness. At the same time as there has been a burgeoning of global food trends, there has also been a rise in local distinctiveness in taste. The changing nature of the sociality of eating and the way that gender and food are marking out new ways of eating are explored along with the new ways that eating displays social differences and power imbalances. It is argued that analysing the place of food in our present world is a remarkable tool to enable the study of multiple relations including between our bodies and the world beyond.
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Notes
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For example, note the language of fear in the following—“In China, chemicals banned in Australia are still being used to grow garlic. Australia imports 95% of our garlic from China. Chinese garlic is gamma irradiated to prevent sprouting and is also sprayed with Maleic Hydrazide to extend shelf life. All imported garlic is fumigated with Methyl Bromide by AQIS on arrival in Australia”. http://www.australiangarlic.com.au/about.html. Here the language of pollutants is captured in the chemical words employed.
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A version of sections of this chapter can be found in my 2004 paper, “Transitions in Taste in Vietnam and the Diaspora”, The Australian Journal of Anthropology 15(1): 54–67.
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Three of the ten restaurants in the world as listed in The World’s 50 Best https://www.theworlds50best.com/list/1-50.
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Thomas, M. (2021). Ingesting the Contemporary: Food and Angst. In: Chou, C., Kerner, S. (eds) Food, Social Change and Identity . Consumption and Public Life. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-030-84371-7_2
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