Food and Culture I: Between Local Identities and Transnational Perspectives
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Geography and Meaning: Mixing It Up in Ozeki's My Year of Meats. Andrew Wallis, Whittier College
My Year of Meats combines road-story and muckraking journalism. In it, a film crew crosses the U.S. looking for “authentic” food and “wholesome” housewives. I explore the novel's structural parallels to the local/global economy and the modern context of food consumption and production.
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Sushi Daisuki! The California Roll and (Mis)Located Japan. Shawn Higgins, Columbia University
This paper examines sushi as a symbol of border transcendence which crosses cultural, linguistic and socioeconomic landscapes. Sushi, as it has been transformed in America (particularly in California), serves as both a window into and a barrier against understanding Japanese culture.
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Basque Cuisine, Spanish Cuisine: A Culinary Take on the Politics of Modernization in Second Republic Spain. Rebecca Ingram, University of San Diego
This paper explores how endocrinologist and statesman of the Spanish Second Republic (1931-1939) Gregorio Marañón uses the cuisine of Basque chef Nicolasa Pradera to re-package the components that comprise Spain’s “authenticity,” and to promote Spain’s integration into Europe as a modern nation.
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"Waiter, There's an Other in my Soup?": Culinary Tourism, Globalization, and No Reservations. Cheryl Narumi Naruse, University of Hawai'i, Manoa
This paper examines how the intersections of shifting American class tastes and anxieties and fantasies of globalization produce a culinary tourist narrative through the televisual in Anthony Bourdain’s No Reservations.
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