Pregled bibliografske jedinice broj: 891915
Food utopia and the way out
Food utopia and the way out // SIEF 2015 12th Congress. Theme: Utopias, Realities, Heritages. Ethnographies for the 21st century
Zagreb, Hrvatska, 2015. (predavanje, nije recenziran, sažetak, znanstveni)
CROSBI ID: 891915 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Food utopia and the way out
Autori
Belaj, Melanija ; Ivanišević, Jelena
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Skup
SIEF 2015 12th Congress. Theme: Utopias, Realities, Heritages. Ethnographies for the 21st century
Mjesto i datum
Zagreb, Hrvatska, 21.06.2015. - 25.06.2015
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Nije recenziran
Ključne riječi
panel, food culture, ethnology, cultural anthropology, present food practices
Sažetak
Present food practices are anticipated as the means by which we on a personal level compensate the lack of values that we identify with industrial food, while on a general level we emphasize the gaps and disproportions between local and global food policies. Western food culture is distinguished by food anxieties (like mistrust in the food we consume and the fear of obesity as a result of various food shortcuts of developed societies), which feed fuel to, until recently oppositional, food practices such as slow food, organic food and similar movements. The utopian view of the former table stresses seasonality and locality of victuals, cooking as materialization of love and care, while at the same time it conceals basic modesty and rationality of former culinary practices, as well as large part of quotidian menus. How can romanticist enchantment by Grandma's cooking and industrially made home-style food products be explained? How can the traditional role of nourishing mother and rhythm of modern life be reconciled, what are the home/work balancing strategies available today and what kind of help can we get in keeping the families around the table? How has the culinary past, that comprised fasting, hunger and monotonous diet, turned into coveted paradise, a wishful model of eating in comparison to the reality that gives priority to feeding (fast food, for example)? How does the development of well-fed gourmet culture influence seeing food as part of cultural heritage and what does it actually mean in terms of preservation and conveying the culinary knowledge? If we consider food as an analytic tool, then we must raise the question what are the strategies of overcoming the gap between reality and fantasy.
Izvorni jezik
Engleski
Znanstvena područja
Etnologija i antropologija
POVEZANOST RADA
Ustanove:
Institut za etnologiju i folkloristiku, Zagreb