How do we engage with food through memory and imagination? This expansive volume spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases around the world—including Iran, Italy, Japan, Kenya, and the US—and include topics such as national identity, food insecurity, and the phenomenon of knowledge. Contributions represent a range of disciplines, including anthropology, history, philosophy, psychology, and sociology. This volume is a veritable feast for the contemporary food studies scholar.
Table of Contents List of Figures List of Contributors Acknowledgments Introduction Part I: The Body and Individual 1. A Private Snack of Crackers and Butter, Lisa Heldke, Gustavus Adolphus, USA 2. Fermentation and Delicious / Disgusting Narratives, Maya Hey, Concordia University, Canada 3. How Does Memory Impact Food Choice and Preference? The Role of Implicit and Imperfect Processes in Research on Food Attitudes, Leighann Chaffee, University of Washington Tacoma, USA 4. Food Memoirs and Coming-of-Age Stories: Memory and Maternal Kitchens in Gabrielle Hamilton's Blood, Bones & Butter, Julieta Flores Jurado, National Autonomous University of Mexico, Mexico 5. What Role Does Memory Play in Our Enjoyment of Meals?, Charles Spence, University of Oxford, UK Part II: Family and Community 6. Brittle Memories: Sharing Culinary Expertise in an Italian Family, Fabio Parasecoli, New York University, USA 7. Menus of the Zodiac Club of New York, 1868-1915, Paul Freedman, Yale University, USA; Graham Harding, Oxford University; Henry Voigt, Menu Collector 8. Food Memory and Food Imagination at Auschwitz, Lisa Pine, London South Bank University, UK 9. The Knife Without a Hand: Ethnographic Memoir Through a Goat not Eaten, Samburu, Northern Kenya, John Holtzman, Western Michigan University Part III: Cities 10. The Legend of Les Mères Lyonnaises: Narrative, Meaning and Gender in the Kitchen, Rachel Black, Connecticut College, USA 11. Memories, Meals, and Shame in Florence, Italy, Carole Counihan, Millersville University, USA Part IV: Regional 12. The Little Orange: The Multiple Making of Place through an Iconic Sicilian Food, Amanda Hilton, University of Arizona, USA 13. Memories and Meaningfulness of Apples in the Midwestern Imagination, Lucy Long, Bowling Green State University, USA 14. Reverse Engineering Terroir: Creating Grounds for Identity, Thomas Parker, Vassar College, USA Part V: National 15. The Local and the National in Japan’s Documentary Food Show Kuishinbo! Banzai, Greg de St. Maurice, Keio University, Japan 16. Food, Rituals, and the Selective Remembrance of (an Idealized) Home in Diaspora: Iranians of New Zealand, Amir Sayadabdi, University of Canterbury, New Zealand 17. The Taste of Earth and Homeland: Remembering Palestine in “Little Ramallah”, Jennifer Shutek, New York University, USA 18. Tasting History: Eating Biscuits and Imagining National Identity, Lindsay Kelley, University of New South Wales, Australia Part VI: Cross-Regional 19. The Next Apicius, Andrew Donnelly, Loyola University Chicago, USA 20. Remembering and Promoting Grandma's Cooking through the Mediterranean Diet, Apulia, Southern Italy, Elisa Ascione, The Umbra Institute, Italy; Vincenza Gianfredi, University of Perugia, Italy; and Daniele Nucci, Veneto Institute of Oncology, Italy 21. The Pharmacological Table: Environmental Memory in New Nordic Cuisine, C. Parker Krieg, University of Helsinki, Finland 22. Re-membering Value and Excess: Food Disposal, Recovery, Identities and Imagining in the US and Italy, Leda Cooks, University of Massachusetts, USA Part VII: Beyond National and Regional Boundaries 23. Sweet Disturbances: Candy as Speculative Imagination for a Socially Grounded Memory, Iñaki Martínez de Albeniz, University of the Basque Country, Spain 24. Eating in the Time of the Dead: Farming, Foraging, and Food Insecurity in Zombie Cinema, Taylor Reid, Culinary Institute of America, and Maureen Costura, Culinary Institute of America 25. Cooked in Milk and Full of Froyo: Food and Eating in Hell in the American Imagination, Beth Forrest, Culinary Institute of America, USA Bibliography Index
Beth M. Forrest is Professor of Liberal Arts at the Culinary Institute of America, USA and President of the Association for the Study of Food and Society. Greg de St. Maurice is Assistant Professor at Keio University, Japan and Vice President of the Association for the Study of Food and Society.
Reviews for Food in Memory and Imagination: Space, Place and, Taste
This volume is a rare treat, bringing together leading scholars and new voices from around the world to explore how food evokes pasts and futures, from the most intimate and personal to the most encompassing identities. It will become a standard reference in the field for the foreseeable future. --David Sutton, Professor of Anthropology, Southern Illinois University, USA This is an important contribution to the field of social and cultural studies on taste. In 25 chapters, we find out how memory and imagination entwine to establish our experience of time, space, and place, from crackers to arancino/a and apples, domestic to professional kitchens, and routine commensality to special celebrations. --Steffan Igor Ayora Diaz, Professor of Anthropology, Autonomous University of Yucatan, Mexico This book is a perfect teaching tool for studying food, memory, and imagination. It makes the productive and refreshing argument that memory and heritage can be unstable while imagination can be real. --Krishnendu Ray, Associate Professor of Food Studies, New York University, USA
