The world on a plate : culinary culture, displacement and geographical knowledge. / Crang, Philip; Cook, Ian.

In: Journal of Material Culture, Vol. 1, No. 2, 1996, p. 131-153.

Research output: Contribution to journalArticle

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The world on a plate : culinary culture, displacement and geographical knowledge. / Crang, Philip; Cook, Ian.

In: Journal of Material Culture, Vol. 1, No. 2, 1996, p. 131-153.

Research output: Contribution to journalArticle

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Crang, Philip ; Cook, Ian. / The world on a plate : culinary culture, displacement and geographical knowledge. In: Journal of Material Culture. 1996 ; Vol. 1, No. 2. pp. 131-153.

BibTeX

@article{3daee0af149b438aa75e170f6829e615,
title = "The world on a plate: culinary culture, displacement and geographical knowledge",
abstract = "This article uses claims about the local globalization of culinary culture to stage an argument about the character of material cultural geographies and their spaces of identity practice. It approaches these geographies in two ways. First, it views foods not only as placed cultural artefacts, but also as dis-placed materials and practices, inhabiting many times and spaces which, far from being neatly bounded, bleed into and mutually constitute each other. Second, it considers the geographical knowledges, or understandings, of foods' geo graphies, mobilized within circuits of culinary culture, outlining their pro duction through processes of commodity fetishism, and arguing for forms of critical intervention that work with the fetish rather than attempt to reach behind it.",
author = "Philip Crang and Ian Cook",
year = "1996",
doi = "10.1177/135918359600100201",
language = "English",
volume = "1",
pages = "131--153",
journal = "Journal of Material Culture",
issn = "1359-1835",
publisher = "SAGE Publications Ltd",
number = "2",

}

RIS

TY - JOUR

T1 - The world on a plate

T2 - culinary culture, displacement and geographical knowledge

AU - Crang, Philip

AU - Cook, Ian

PY - 1996

Y1 - 1996

N2 - This article uses claims about the local globalization of culinary culture to stage an argument about the character of material cultural geographies and their spaces of identity practice. It approaches these geographies in two ways. First, it views foods not only as placed cultural artefacts, but also as dis-placed materials and practices, inhabiting many times and spaces which, far from being neatly bounded, bleed into and mutually constitute each other. Second, it considers the geographical knowledges, or understandings, of foods' geo graphies, mobilized within circuits of culinary culture, outlining their pro duction through processes of commodity fetishism, and arguing for forms of critical intervention that work with the fetish rather than attempt to reach behind it.

AB - This article uses claims about the local globalization of culinary culture to stage an argument about the character of material cultural geographies and their spaces of identity practice. It approaches these geographies in two ways. First, it views foods not only as placed cultural artefacts, but also as dis-placed materials and practices, inhabiting many times and spaces which, far from being neatly bounded, bleed into and mutually constitute each other. Second, it considers the geographical knowledges, or understandings, of foods' geo graphies, mobilized within circuits of culinary culture, outlining their pro duction through processes of commodity fetishism, and arguing for forms of critical intervention that work with the fetish rather than attempt to reach behind it.

U2 - 10.1177/135918359600100201

DO - 10.1177/135918359600100201

M3 - Article

VL - 1

SP - 131

EP - 153

JO - Journal of Material Culture

JF - Journal of Material Culture

SN - 1359-1835

IS - 2

ER -