Postmodern cuisine and gastronomy

Nonfiction, Food & Drink, Food Writing, Social & Cultural Studies, Social Science, Anthropology
Cover of the book Postmodern cuisine and gastronomy by Giovanni Ballarini, fermoeditore
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Author: Giovanni Ballarini ISBN: 9788863170399
Publisher: fermoeditore Publication: March 26, 2015
Imprint: Language: English
Author: Giovanni Ballarini
ISBN: 9788863170399
Publisher: fermoeditore
Publication: March 26, 2015
Imprint:
Language: English

Never have we spoken so much about food and cuisine as a mark of the new.
Over two centuries, modern bourgeois cuisine constructed and preserved the values of a culinary civilization that led the entire Western world, but after that same bourgeoisie and its defining lifestyle and economy fell into disarray, its cuisine foundered as well. The cultural void left behind by the eclipse of the modern bourgeoisie is now being filled by a creative explosion of a new cuisine.
The postmodern and port-western society of our times – fluid and fragmented – designs, expounds, and insists upon new foods, cuisines, and places and ways of eating that generate enthusiasm, confusion, fear, and rejection. This book tries to uncover the most important aspects of the new, complex phenomenon of the cuisine that has come into existence, of how a society eats, and of how cuisines die, undergo metamorphosis, and are reborn.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Never have we spoken so much about food and cuisine as a mark of the new.
Over two centuries, modern bourgeois cuisine constructed and preserved the values of a culinary civilization that led the entire Western world, but after that same bourgeoisie and its defining lifestyle and economy fell into disarray, its cuisine foundered as well. The cultural void left behind by the eclipse of the modern bourgeoisie is now being filled by a creative explosion of a new cuisine.
The postmodern and port-western society of our times – fluid and fragmented – designs, expounds, and insists upon new foods, cuisines, and places and ways of eating that generate enthusiasm, confusion, fear, and rejection. This book tries to uncover the most important aspects of the new, complex phenomenon of the cuisine that has come into existence, of how a society eats, and of how cuisines die, undergo metamorphosis, and are reborn.

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