Abstract
Communications on the subject of food are changing dramatically across the world under the impact of present-day media conditions. The paper discusses the importance of the media for global, socio-cultural changes in the perception of food by giving a brief outline of some basic tendencies in this relationship, supported by theoretical perspectives and empirical findings. The first step to this end is to gauge the dimensions of the notion of “mediatization” by differentiating between media concepts. The main section which follows is concerned with presenting the typical traits found in the mediatized global foodscapes. In doing so, it will be clearly shown that different areas of the changed perception of food are extremely closely tied up with media and media developments, ranging from the cuisine and then, via phenomena concerned with moralizing and civilizing issues, on to the construction of individual and collective identities, and the extent of this link will be made clear. A conceptual framework evolves from the conclusions which can also serve as a heuristic tool for empirical studies.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Notes
- 1.
With this focus on (food) communication, the term does not follow the classification Appadurais in “Ethnoscapes,” “Technoscapes,” “Financescapes,” “Mediascapes,” and “Ideoscapes.” Rather, what is decisive for us is the assumption that media-de-localized communicationnetworks are transforming the most diverse thematic connections of food in interaction with mediations. This includes foodscapes in the sense of “ethnoscapes” (Ferrero 2002) as well as foodscapes of the “celebrity culture” (Johnston and Goodman 2015).
- 2.
For a reconstruction and typological survey of research on mediatization compare see, for example, Lundby (2014) and Hepp and Krotz (2014). See Averbeck-Lietz (2014) for the origins of the usage of the mediatization concept in Ernest Mannheim (1933) and comparable reflections of some sociological classics (Weber, Tönnies).
- 3.
Sometimes, it is this which is being designated by the concept of “mediation.” Thus, Silverstone uses mediation “to understand how processes of communication change the social and cultural environment that support them as well as the relationships that participants, both individual and institutional, have to that environment and to each other” (Silverstone 2005, 189).
- 4.
Viewed in this way, the indeed numerous investigations into particularly important media such as orality, writing, and printing (see Ong 1982; Giesecke 1992) offer important contributions to mediatization research, even though they are not originally established under this heading and until now have been largely overlooked by mediatization research.
- 5.
Cf. Lundy (2014). Nonetheless, the socio-cultural effects of significant media developments such as language, writing, printing, audio-visual picture media, and computers may be distinguished from one another for a general view. For an overview (excluding audio-visual media), see Luhmann (2012 [1997], Chap. 2). For a typology of “graphic mediatization,” “print mediatization,” “audiovisual mediatization,” and “digital mediatization,” cf. Fornäs (2014).
- 6.
Luhmann’s media theory is especially suited as a contextual framework for a sociology of mediatization as it is embedded not only in a theory of socio-cultural evolution but also at the same time in a general communication and social theory, as well as within a theory of society. By allocating communication and dissemination media a decisive importance not only in the development of interlinked problems but also in the solutions via forms of symbolic generalization, and finally to the creation of systems of functions, Luhmann is basing his social and societal theory a great deal more firmly than is often realized on media theoretical figures of argumentation. For the development of the concept, see Luhmann (1974, 2012).
- 7.
- 8.
In Sociology, it is mainly Luhmann who identifies this factor as an important driving force behind socio-cultural differentiation. The argument concerning the diminishing pressure to conform in no way contradicts the fact that there are numerous contexts under mediatized conditions in which individuals behave in a conformist manner in order to receive recognition from their peers and other public spheres, for example, those found in social media (“clictivism,” “echo chambers”). What is meant above on the other hand is the fundamental fact that communication among users is, in principle, an undertaking filled with risk and conflict which actors encounter with a predisposition to consent. One is reminded in this connection of Erving Goffman’s description of the interaction order (cf. Goffman 1967). According to him, this is essentially structured through the claim of the participants to receive attention. The mutual “face-keeping” in his view functions as a “work consensus” of interaction, even if that may of course be disregarded and frequently is. This interaction order applies only very restrictedly though to the degree that it creates inter-active (computerized) media interaction analogue situations between actors.
- 9.
Cf. Caplan (1997). However, it cannot be disputed of course that class-linked “fine distinctions” (Bourdieu 1984) are also being described when using the value of taste (cf. Goody 1982; Warde and Martens 2000). But for our own context, the key issue is that of the increasing complexity in the social ordering of food.
- 10.
The prerequisite for this is additionally the securing of nutrition for longer periods of time. For a comprehensive reconstruction of these developments in the context of the Weberian theory of rationalization, cf. Barlösius and Manz (1988, esp. 740–744).
- 11.
See Kautt (2008) for the history of the development of >image< as an everyday phenomenon and everyday concept with reference to the technological picture media.
- 12.
- 13.
That is also the case whenever nationalcuisines are presented as a unifying of the diversity (of regional kitchens) as, for example, in Indian print media discourses during the 1980s (cf. Appadurai 1988).
- 14.
This is in keeping with the architectural trend in affluent societies, that has been taking place for some time now, to design kitchens as the place where several persons watch, act, and eat, in contrast to the kitchen in (European) bourgeois societies which took the form of a backstage for the cooks while the socializing of hosts and guests took place in the dining room.
- 15.
Elias’s concept has been criticized from an ethnological viewpoint as well with reference to the shame cultures of earlier societies (cf. Paul 2011).
- 16.
The “tyranny of intimacy,” as identified by Richard Sennett (1977), offers one explanation for this among others. According to Sennett, the anonymization of communication conditions, for example, in the wake of the emergence of cities, leads, alongside and together with processes of social upheaval, to the behavioral tendency to individualize and intimize public communication spaces. According to Sennett, a search for self (narcissism) operates as a basic motive and is typical for modernity.
- 17.
Warde and Martens (2000, 64) show for Great Britain that the workload preparing a meal functions as a “hegemonic cultural model” of commensality—a finding that can certainly be accepted for many regions of the world.
- 18.
This is quite the opposite of other eating cultures. The animal body not only appears, it is also in part consciously presented, for example, in the context of feudal display dishes (Gugler 2000) as a demonstration of power over the presentation of whole slaughtered animals (birds, pigs, and deer).
- 19.
This became clear in a group discussion on the Capetownian TV-format “Shibas Table” I had with students from North-West University (Campus Mafikeng) in South Africa (March 2017). The participants complained that the format, in spite of its dark-skinned protagonists, propagated a “western” (white) lifestyle, which, among other things, would throw a critical light on the factual cooking culture of the regions and ethnic groups of South Africa because of the presented ingredients, status markers, or hygiene standards. Nonetheless, the discussion revealed that mediatizedcommunications, like those discussed, have an impact on conceptions and practices of cooking—that is, the medial panopticon unfolds its effect.
- 20.
This statement is of course not based on any implicit assumption that from now on we are dealing with equally shared opportunities for power where medial public spheres are concerned, but rather that a huge shift in these opportunities has occurred.
- 21.
For an overview of contemporary food cultures related to the notion of the popular, see Parasecoli (2008).
- 22.
Compare Kautt (2010) for a more comprehensive treatment of this aspect relating to TV cooking shows.
- 23.
For this perspective, see Luhmann (1997, 586–592). Ethnographical studies support the finding of culture as a form of reflexive comparison in connection with food. In respect of Central American Belize, Richard Wilk has found in the context of a longitudinal study that “the most dramatic difference” between two contrasted cases in 1973 and 1990 “have little to do with changes in the content of Belizean culture and identity. Instead they result from changing knowledge about foreigners and increased consciousness of culture itself” (Wilk 1999, 247), and he stresses for this change in knowledge the importance of the media.
- 24.
A topical example from Great Britain shows perfectly that the possibility to deceive people can be taken to an extreme level with the aid of computerized media. A 26 year old had invented a restaurant called “The Shed” on the tourist website “Trip Advisor” and got initiated friends to rate it. The restaurant quickly climbed within this frame to become the best restaurant in London and soon received more than 100 booking enquiries daily. An act that brought this “life hack” to a head was to set up an improvised restaurant in a garden shed, where guests who were still kept ignorant were served ready-made meals. One would not only be able to put the positive ratings given by the genuine guests down to their being influenced by the pretend guests, who expressed praise for the dishes, but also to the efforts at image building previously communicated through the media. But the case is symptomatic of the present-day media conditions in so far as it exemplifies not only the potential for deception but also its unmasking and reflexion in the media.
- 25.
See Kautt (2008) for a more thorough analysis.
- 26.
- 27.
It has been emphasized on various occasions that globalization processes, particularly in the context of food, do not take place under Europe’s leadership at all but that, for example, Asian influences were already of great importance in sixteenth-century Europe (cf. Goody 1998, 166 f).
References
Altheide, David L., and Robert P. Snow. 1979. Media Logic. Beverly Hills: Sage.
Anders, Günther. 1983. Über die Seele im Zeitalter der zweiten industriellen Revolution. 6. Auflage, München: C.H. Beck.
Appadurai, Arjun. 1988. How to Make a National Cuisine. Cookbooks in Contemporary India. Comparative Studies in Society and History 30 (1): 3–24.
———. 1996. Modernity at Large: Cultural Dimensions of Globalization. Minneapolis: University of Minnesota Press.
Askegaard, S., and D. Kjeldgaard. 2007. Here, There and Everywhere: Place Branding and Gastronomical Globalization in a Macromarketing Perspective. Journal for Macromarketing 27 (2): 138–147.
Averbeck-Lietz, Stefanie. 2014. Understanding Mediatization in >First Modernity<: Sociological Classics and their Perspective on Mediated and Mediatized Societies. In Mediatization of Communication, ed. Knut Lundby, 109–130. Berlin: De Gruyter.
Ayora-Díaz, Steffen Igor. 2010. Regionalism and the Institution of the Yucatecan Gastronomic Field. Food, Culture and Society 13 (3): 397–420.
Balla, Bálint. 1987. Kultur als Daseinssphäre von Knappheitsbewältigung. In Kulturtypen, Kulturcharaktere. Träger, Mittler und Stifter von Kultur, ed. Wolfgang Lipp, 241–256. Berlin: Reimer.
Barlösius, Eva, and Wolfgang Manz. 1988. Der Wandel der Kochkunst als genussorientierte Speisengestaltung. Webers Theorie der Rationalisierung als Grundlage einer Ernährungssoziologie. Kölner Zeitschrift für Soziologie und Sozialpsychologie 40: 728–746.
Belasco, Warren James. 2007. Appetite for Change: How the Counterculture Took on the Food Industry. 2nd ed. New York: Sage.
Beushausen, Wiebke, Brüske, Anne, Commichau, Ana-Sofia, Helber, Patrick, Kloß, Sinah. (Ed). 2014. Caribbean Food Cultures: Culinary Practices and Consumption in the Caribbean and Its Diasporas. Bielefeld: Transcript.
Boorstin, Daniel. 1961. The Image or What Happened to the American Dream. New York: Atheneum.
Bourdieu, Pierre. 1984 [1979]. Distinction. A Social Critique of the Judgement of Taste. Trans. Richard Nice. Cambridge, MA: Harvard University Press.
Bower, Anne L. 2007. African American Foodways. Explorations of History and Culture. Urbana/Chicago: University of Illinois Press.
Bower, Anne, and Thomas Piontek. 2013. Food in Film. In Routledge International Handbook of Food Studies, ed. Ken Albala, 177–186. London/New York: Routledge.
Brillat-Savarin, Jean Anthelme. 1854 [1848]. The Physiology of Taste, or Transcendental Gastronomy. Trans. Fayette Robinson. Philadelphia: Lindsay Blakiston.
Camaroff, Jean, and John Comaroff. 2009. Ethnicity, Inc. Chicago: Chicago University Press.
Caplan, Pat. 1997. Food, Health and Identity. London: Routledge.
Castoriadis, Cornelius. 1997. The Imaginary Institution of Society. Trans. Kathleen Blamey. Cambridge, MA: MIT Press.
Cook, I., P. Crang, and M. Thorpe. 2000. Regions to be Cheerful: Culinary Authenticity and its Geographies. In Cultural Turns/Geographical Turns: Perspectives on Cultural Geography, ed. Ian Cook. Harlow/New York: Prentice Hall.
de Garine, Igor. 2001. Views About Food Prejudice and Stereotypes. Anthropology of Food 40 (3): 487–507.
de Solier, Isabelle. 2008. Foodie Makeovers: Public Service Television and Lifestyle Guidance. In Exposing Lifestyle Television: The Big Reveal, ed. Gareth Palmer, 65–82. Hempshire: Ashgate.
Deuze, Mark. 2012. Media Life. Cambridge: Polity Press.
Eisenstadt, Shmuel N. 2000. Multiple Modernities. Daedalus 129: 1–30 Cambridge, MA: MIT Press.
Elias, Norbert. 1994 [1939]. The Civilizing Process. Oxford: Blackwell Publ.
———. 1998. The Kitsch Style and the Age of Kitsch. Trans. Jephcott, Edmund from German of ‘Kitschstil und Kitschzeitalter’ (1935). In The Norbert Elias Reader: A Biographical Selection, ed. Johan Goudsblom and Stephen Mennell, 26–31. Oxford: Blackwell.
Ferrero, Sylvia. 2002. Comida sin par: Consumption of Mexican Food in Los Angeles. >Foodscapes< in a Transnational Consumer Society. In Food Nations: Selling Taste in Consumer Societies, ed. Warren Belasco and Philip Scranton, 194–221. New York: Routledge.
Finkelstein, Joanne. 1998. Dining Out: The Hyperreality of Appetite. In Eating Culture, ed. Ron Scapp and Brian Seitz, 201–215. Albany: State University of New York Press.
Fornäs, Johan. 2014. Mediatization of Popular Culture. In Mediatization of Communication, ed. Knut Lundby, 483–504. Berlin: De Gruyter.
Galbraith, John Kenneth. 1958. The Affluent Society. Cambridge, MA: Riverside Press.
Gehlen, Arnold. 1986. Anthropologische und sozialpsychologische Untersuchungen. Reinbek: Rowohlt.
Gibson, Sarah. 2007. Food Mobilities: Traveling, Dwelling, and Eating Cultures. Space and Culture 10: 4–21.
Giddens, Anthony. 1990. The Consequences of Modernity. Cambridge: Polity Press.
———. 1991. Modernity and Self-Identity: Self and Society in the Late Modern Age. Cambridge: Polity Press.
Giesecke, Michael. 1992. Sinnenwandel, Sprachwandel, Kulturwandel. Studien zur Vorgeschichte der Informationsgesellschaft. Frankfurt a.M.: Suhrkamp.
Goffman, Erving. 1967. Interaction Ritual: Essays on Face-to-Face Behavior. New York: Anchor Books.
Goody, Jack. 1982. Cooking, Cuisine, and Class: A Study in Comparative Sociology. Cambridge/New York: Cambridge University Press.
———. 1998. Food and Love. A Cultural History of East and West. London: Verso.
———. 2008. Industrial Food: Towards the Development of a World Cuisine. In Food and Culture: A Reader, ed. Carole Counihan and Penny van Esterik, 2nd ed. New York: Routledge.
Gugler, Andreas. 2000. Speisen der Augen: Allegorische Schaugerichte bei den Krönungen von Kaiser Karl VI. In Mahl und Repräsentation: Der Kult ums Essen; Beiträge des internationalen Symposions in Salzburg 29. April bis 1. Mai 1999, ed. Lothar Kolmer and Christian Rohr, 125–134. Paderborn: Schöningh.
Gumbrecht, Hans U., and K. Ludwig Pfeiffer, eds. 1988. Materialität der Kommunikation. Frankfurt am Main: Suhrkamp.
Halkier, Bente. 2010. Consumption Challenged: Food in Medialised Everyday Lives. Farnham: Ashgate.
Hall, Colin Michael. 2003. Food Tourism Around the World. Development, Management, and Markets. Amsterdam/Boston: Butterworth-Heinemann.
Hanke, Robert. 1989. Mass Media and Lifestyle Differentiation: An Analysis of the Public Discourse About Food. Communication 11 (3): 221–238.
Hepp, Andreas, and Friedrich Krotz, eds. 2014. Mediatized Worlds – Understanding Everyday Mediatization. Basingstoke: Palgrave Macmillan.
Hitzler, Roland, and Anne Honer. 1994. Bastelexistenz. Über subjektive Konsequenzen der Individualisierung. In Riskante Freiheiten. Individualisierung in modernen Gesellschaften, ed. Ulrich Beck and Elisabeth Beck-Gernsheim, 307–315. Frankfurt am Main: Suhrkamp.
Hjalager, Anne-Mette, and Greg Richards. 2011. Tourism and Gastronomy. London: Routledge.
Hjavard, Stig. 2013. The Mediatization of Culture and Society. London: Routledge.
Hobsbawm, Eric. 1983. 1. Introduction: Inventing Traditions. In The Invention of Tradition, ed. Eric Hobsbawm and Terence Ranger. Cambridge: Cambridge University Press.
Honneth, Axel. 1992. Kampf um Anerkennung: zur moralischen Grammatik sozialer Konflikte. Frankfurt am Main: Suhrkamp.
Hoskins, Andrew. 2014. The Mediatization of Memory. In Mediatization of Communication, ed. Knut Lundby, 661–679. Berlin: De Gruyter.
Huey, Tina Andersen. 2005. Thinking Globally, Eating Localy: Website Linking and the Performance of Solidarity in Global and Local Food Movements. Social Movement Studies 4 (2): 123–137.
Hyman, Philip, and Mary Hyman. 1999. Printing the Kitchen: French Cookbooks, 1480–1800. In Food: A Culinary History from Antiquity to the Present, ed. Jean Louis Flandrin, Massimo Montanari, and Albert Sonnenfeld. New York: Columbia University Press.
Imai, Shoko. 2015. Umami Abroad: Taste, Authenticity, and the Global Urban Network. In The Globalization of Asian Cuisines: Transnational Networks and Culinary Contact Zones, ed. James Farrer, 57–78. New York: Palgrave Macmillan.
James, Allison. 1996. Cooking the Books: Global or Local Identities in Contemporary British Food Cultures? In Cross-Cultural Consumption: Global Markets, Local Realities, ed. David Howes, 77–92. London/New York: Routledge.
Jensen, Klaus Bruhn. 2013. Definitive and Sensitizing Conceptualizations of Mediatization. Communication Theory 23: 203–222.
Johnston, Josée, and Shyon Baumann. 2010. Foodies: Democracy and Distinction in the Gourmet Foodscape. New York: Routledge.
Johnston, Josée, and Michael Goodman. 2015. Spectacular Foodscapes. Food, Culture and Society 18 (2): 205–222.
Karmasin, Helene. 1999. Die geheime Botschaft unserer Speisen. Was Essen über uns aussagt, 213–286. München: Kunstmann.
Kautt, York. 2008. Image: Zur Genealogie eines Kommunikationscodes der Massenmedien. Bielefeld: Transcript.
———. 2010. Televisuelle Koch-Formate: zur Kulturbedeutsamkeit eines Bereichs der Massenmedien. Sociologia Internationalis 48 (2): 211–247.
———. 2013. Kochende Medien: (Trans-)Regionalität, (Trans-)Nationalität und (Trans-)Kulturalität im Kontext televisueller Kochformate. In Transnationale Vergesellschaftung, ed. Deutsche Gesellschaft für Soziologie, 339–351. Wiesbaden: VS.
Korsmeyer, Carolyn, and David Sutton. 2001. The Sensory Experience of Food. Food, Culture & Society 14 (4): 461–475.
Krotz, Friedrich. 2007. Mediatisierung. Fallstudien zum Wandel von Kommunikation. Wiesbaden: VS.
Leong-Salobir, Cecilia. 2011. Food Culture in Colonial Asia: A Taste of Empire. Abingdon: Routledge.
Lévi-Strauss, Claude. 2017. Myth and Meaning. Toronto: University of Toronto Press.
Low, Kelvin E.Y. 2009. Scents and Scent-Sibilities: Smell and Everyday Life Experiences. Newcastle upon Tyne: Cambridge Scholars Publishing.
Lücke, Stephanie. 2007. Ernährung im Fernsehen: Eine Kultivierungsstudie zur Darstellung und Wirkung. Berlin: Springer.
Luckmann, Thomas. 1986. Grundformen der gesellschaftlichen Vermittlung des Wissens. Kommunikative Gattungen. In Kultur und Gesellschaft, ed. Friedhelm Neidhardt, M. Rainer Lepsius, and Johannes Weiss, 191–211. Opladen: Westdeutscher Verlag.
Luhmann, Niklas. 1974. Einführende Bemerkungen zu einer Theorie symbolisch generalisierter Kommunikationsmedien. Zeitschrift für Soziologie 3 (3): 236–255.
———. 1995. Kultur als historischer Begriff. Gesellschaftsstruktur und Semantik 4: 31–54.
———. 2000 [1996]. The Reality of the Mass Media. Cambridge: Polity Press.
———. 2012 [1997]. Theory of Society: 2 Volumes. Stanford: Stanford University Press.
Lundby, Knut. 2014. Mediatization of Communication. In Mediatization of Communication, ed. Knut Lundby, 3–35. Berlin: De Gruyter.
Macintyre, Sally, Jacquie Reilly, David Miller, and John Eldridge. 1998. Food Choice, Food Scares, and Health: The Role of the Media. In The Nation’s Diet: The Social Science of Food Choice, ed. Anne Murcott, 228–249. London/New York: Longman.
Mannheim, Ernest. 1933. Die Träger der öffentlichen Meinung. Studien zur Soziologie der Öffentlichkeit. Leipzig/Brno/Prag: Rudolph M. Rohrer.
Mannur, Anita. 2010. Culinary Fictions: Food in South Asian Diasporic Culture. Philadelphia: Temple University Press.
McDonnell, Erin Metz. 2016. Food Porn: The Conspicuous Consumption of Food in the Age of Digital Reproduction. In Food, Media and Contemporary Culture, ed. P. Bradley, 239–265. London: Palgrave Macmillan.
Mennell, Stephen. 1997. On the Civilizing of Appetite. In Food and Culture. A Reader, ed. Carole Counihan and Penny van Esterik, 315–337. New York: Routledge.
Murray, Sarah. 2013. Food and Television. In Routledge International Handbook of Food Studies, ed. Ken Albala, 169–197. London/New York: Routledge.
Newcomb, Horace, and Paul Hirsch. 1986. Fernsehen als kulturelles Forum. Neue Perspektiven für die Medienforschung. Rundfunk und Fernsehen Zeitschrift für Medien- und Kommunikationswissenschaften 34 (2): 177–190.
Ong, Walter J. 1982. Orality and Literacy: The Technologizing of the Word. Florence: Routledge.
Parasecoli, Fabio. 2008. Bite Me: Food in Popular Culture. New York: Berg.
Paul, Axel T. 2011. Die Gewalt der Scham: Elias, Duerr und das Problem der Historizität menschlicher Gefühle. In Zur Kulturgeschichte der Scham, ed. Michaela Bauks and Martin F. Meyer, 195–216. Hamburg: Felix Meiner Verlag.
Ritzer, George. 1993. The McDonaldization of Society. London: Sage Publications.
———. 2007. The Globalization of Nothing. 2nd rev. and Completely Updated. Thousand Oaks: Pine Forge Press.
Rousseau, Signe. 2012a. Food and Social Media: You are What You Tweet. Lanham: Altamira.
———. 2012b. Food Media: Celebrity Chefs and the Politics of Everyday Interference. London/New York: Berg.
Schmidt, Volker H. 2014. Global Modernity: A Conceptual Sketch. Basingstoke: Palgrave Macmillan.
Schmidt, Siegfried J., and Brigitte Spieß. 1997. Die Kommerzialisierung der Kommunikation. Fernsehwerbung und sozialer Wandel 1956–1989. Frankfurt am Main: Suhrkamp.
Sennett, Richard. 1977. The Fall of Public Man. New York: Knopf.
Silverstone, Roger. 2005. The Sociology of Mediation and Communication. In The Sage Handbook of Sociology, ed. Craig J. Calhoun, Chris Rojek, and Bryan S. Turner, 188–207. London: Sage.
Simmel, Georg. 1997 [1910]. Sociology of the Meal. In Simmel on Culture: Selected Writings, ed. David Patrick Frisby, Mike Featherstone, 130–137. London: Sage.
Slater, Don. 2013. New Media, Development and Globalization. Cambridge: Polity Press.
Sutton, David E. 2001. Remembrance of Repasts: An Anthropology of Food and Memory. Oxford/New York: Berg.
Thompson, John B. 1995. The Media and Modernity. A Social Theory of the Media. Cambridge: Cambridge University Press.
Trenk, Marin. 2012. Jenseits von McDonalds: Thailands Esskultur im Wandel. In Orientierungen. Zeitschrift zur Kultur Asiens. Themenheft 2012: Thailand. Facetten einer südostasiatischen Kultur, ed. Orapim Bernart and Holger Warnk, 102–126. München: Edition global.
Valentine, Gill. 1999. Eating in: Home, Consumption and Identity. The Sociological Review 47 (3): 491–524.
Vishal, Anoothi. 2016. Mrs. LC’s Table. Stories About Kayasth Food and Culture. Gurgeon: Hachette.
Warde, Alan, and Lydia Martens. 2000. Eating Out: Social Differentiation, Consumption, and Pleasure. Cambridge/New York: Cambridge University Press.
Welford, Win. 1992. Supermarket Semantics: The Rhetoric of Food Labeling and Advertising. Et Cetera: A Review of General Semantics 49 (1): 3–17.
Wight, Craig. 2008. Reengineering >Authenticity<: Tourism Encouters with Cuisine in Rural Great Britain. In Food for Thought. Essays on Eating and Culture, ed. Lawrence C. Rubin, 153–165. Jefferson: McFarland.
Wilk, Richard. 1999. Real Belizean Food: Building Local Identity in the Transnational Caribbean. American Anthropologist 101 (2): 244–255.
Willems, Herbert, and Alois Hahn, eds. 1998. Identität und Moderne. Frankfurt am Main: Suhrkamp.
Wouters, Cas. 1979. Informalisierung und der Prozeß der Zivilisation. In Materialien zu Norbert Elias’ Zivilisationstheorie, ed. P. Gleichmann, J. Goudsblom, and H. Korte, 279–298. Frankfurt am Main: Suhrkamp.
Acknowledgments
Special thanks go to Anthony Waine, without whom the text would not have taken its English shape. I would also like to thank numerous interlocutors from South Africa, who in recent years have provided me with continuative insights into the topics covered here. I thank Nicole Claasen and Kiran Odhav from North West University for arranging many contacts in this regard. Last but not least, I would like to thank a group of students from campus Mahikeng for an instructive discussion on the TV format “Shibas Table.”
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2019 The Author(s)
About this chapter
Cite this chapter
Kautt, Y. (2019). Mediatization and Global Foodscapes: A Conceptual Outline. In: Dürrschmidt, J., Kautt, Y. (eds) Globalized Eating Cultures. Palgrave Macmillan, Cham. https://doi.org/10.1007/978-3-319-93656-7_15
Download citation
DOI: https://doi.org/10.1007/978-3-319-93656-7_15
Published:
Publisher Name: Palgrave Macmillan, Cham
Print ISBN: 978-3-319-93655-0
Online ISBN: 978-3-319-93656-7
eBook Packages: Social SciencesSocial Sciences (R0)