Elizabeth Finnis: Reimaging marginalized foods: global processes, local places
- 120 Downloads
An insightful and stimulating read, this edited volume by Finnis, an associate professor in the Department of Sociology and Anthropology at the University of Guelph, explores the intellectual trajectory of marginality through contemporary food systems. From the distribution of alpaca meat in Peru to the arrival and consumption of pom in the Netherlands, each essay seriously considers and ultimately defends why the study of marginalized foods matter. In a time where once marginal food items are more frequently incorporated into mainstream consumption behaviors, the contributors successfully establish the importance of conversations around the renegotiation and representing of marginal cuisines and the populations who originally prepared them. The reimagining of marginal foods effectively becomes a site full of unexpected consequences and possibilities as social, political, and economic processes collide with the everyday lives of individuals. Emphasizing the symbolic aspects of food,...
- Beer, S., J. Edwards, C. Fernandes, and F. Sampaio. 2002. Regional food cultures: Integral to the rural tourism product? In Tourism and gastronomy, ed. A.-M. Hjalager, and G. Richards, 207–223. New York: Routledge.Google Scholar
- Bourdieu, P. 1984. Distinction: A social critique of the judgment of taste. Cambridge: Harvard University Press.Google Scholar