Bloomsbury Academic The Food and Folklore Reader

The Food and Folklore Reader is the first comprehensive introduction to folklore methods and concepts relevant to food. Mapping the study of food through key sources in folkloristics, the forty readings span the entire discipline: from seminal works on identity and aesthetics, to innovative scholarship on contemporary food issues such as food security and culinary tourism. The book also features: - Expert commentary and comprehensive introductions to each of the books five parts by renowned folklorist and food scholar Lucy M. Long - Global coverage, with examples from the United States, Canada, Australia, Europe, Jewish and Filipino culture, and much more - Questions for discussion and suggestions for further reading supporting learning and encouraging students to explore these ideas in their own work Definitive in scale and scope, this book defines the field of food and folklore for a new generation of students. An essential resource for all students in food studies, folklore studies, cultural studies, and anthropology. Review This collection is sure to appeal to students in many disciplines, and really to anyone interested in the meaning of food. Accessible but sophisticated, the chapters start with foundational work, and then show us new angles on many familiar topics, from Spam to fruitcake, and draw us into the richness of contemporary folkloristics. This book belongs on every food scholar's shelves. --Richard Wilk, Indiana University, USAWant to understand why food is so important? Read this book. Expertly curated by Lucy Long, The Food and Folklore Reader traces the history of the field and details the depth and breadth of food in the vernacular. Appealing and accessible to the general reader, it is a must have for food studies scholars. --Amy Bentley, New York University, USAThis is a major resource for the rapidly growing field of foodways and its study by folklorists. Opening with the pioneering work of Don Yoder in the 70s and closing with her own recent work on culinary tourism, Lucy Long casts a wide net as editor of this rich and diverse set of readings. From Jewish cuisine in the Mississippi Delta to the Dogs Eye Pie in Australia, Long leaves no stone unturned. Essential reading for understanding food worlds. William Ferris, University of North Carolina at Chapel Hill, USA Folklore was one of the earliest disciplines to take food seriously and engage with popular disputations around literal taste. This excellent anthology reminds us of the insights that can be garnered in pursuing the productive methodologies and concepts in folkloristics. It is brimming with pedagogical tools for teaching about food, culture and society. --Krishnendu Ray, New York University, USA About the Author Lucy M. Long is the author of Culinary Tourism (2004), Regional American Food Culture (2009), and numerous articles on foodways. She has a PhD in Folklore and Folklife (University of Pennsylvania 1995), an M.A. in Ethnomusicology (University of Maryland, 1985) and has worked in academia as well as in museums and local arts organizations. She has worked with food demonstrations at the Smithsonian Folklife Festival as well as other public programs and earned a certificate in Interpretation. She began developing food studies courses in the mid-1990s when she was teaching folklore and popular culture at Bowling Green State University, Ohio. She continued teaching food-related materials in departments of American Culture Studies, International Studies, and Tourism and Leisure, affirming the usefulness of food as a medium for exploring a variety of disciplines and acquiring critical thinking skills. She also established a non-profit Center for Food and Culture specifically to promote a deeper understanding of food as a significant domain of meaning-making experiences.