The Paradox of Authenticity in a Globalized World by Russell Cobb (eds.)

By Russell Cobb (eds.)

Show description

Read Online or Download The Paradox of Authenticity in a Globalized World PDF

Similar media studies books

Armed Madhouse: Undercover Dispatches from a Dying Regime

‘Razor sharp learn … indicates why each US citizen may be quaking of their boots’ Metro, Books of the 12 months ‘Bill Hicks with a press go’ The ListAward-winning guerrilla journalist Greg Palast has long gone the place such a lot were too scared to unearth the gruesome fact concerning the haves and have-mores who rule our global … the US.

Literatursoziologie: Eine Einführung in zentrale Positionen - von Marx bis Bourdieu, von der Systemtheorie bis zu den British Cultural Studies

Die literatursoziologische Diskussion hat in den letzten Jahren wichtige Impulse erhalten. Diese kommen sowohl aus der Literaturwissenschaft als auch aus den Sozialwissenschaften, wo neue Ansätze (Systemtheorie, Bourdieus Kultursoziologie, Cultural experiences u. v. m. ) neue Zugangsweisen zur Literatur eröffnen.

Additional resources for The Paradox of Authenticity in a Globalized World

Sample text

3 Bourdieu’s works provide a framework we can use to understand a four-decade struggle among white Anglo consumers, distinct South Asian minorities, and food experts over the origins, preparation, and perception of Indian food in the United Kingdom. Their conversation reveals how Indian food is inseparable from the class, ethnic, and racial backgrounds of those preparing and consuming it, and the effort to identify the “real” cuisine is a larger struggle to create or bridge social boundaries. Postwar Britain Goes Out for a Curry When the British government ended war rationing during the mid1950s, consumers, flush with disposable income, discovered a variety of new dishes and dining experiences.

Indian restaurants charted a different trajectory. There were very few in the United Kingdom before 1947, mainly a small cluster of East London places supplying seamen, ex-colonials, and Indian visitors to the capital. 4 Arrivals from the Sylhet region of East Pakistan (later, Bangladesh) entered the industry during the 1950s, many of them former sailors on British vessels. 5 During the next two decades, newcomers from both East and West Pakistan expanded the Indian food industry outside of London to northern industrial cities such as Bradford and Birmingham.

19 Each of the restaurants’ menus have been analyzed and compared to the list of “Cajun specialty dishes” noted above. As well, the way each of these restaurants publicizes and identifies 18 MICHAEL S. MARTIN itself as “Cajun”—or, even better, “authentic”—has been noted. 20 Of the traditional “Cajun specialty dishes” as outlined by Bienvenu and the Brasseauxs, the most commonly offered by the Lafayette restaurants are gumbo and étouffée. All of the oldline and newline restaurants offered these dishes, usually in abundant variations: seafood or chicken and sausage gumbos; crabmeat, shrimp, and, crawfish étouffée.

Download PDF sample

Rated 4.32 of 5 – based on 6 votes

Related posts