عنوان
پدید آورنده
موضوع
رده
کتابخانه
محل استقرار
شماره کتابشناسی ملی
شماره
T885
زبان اثر
زبان متن نوشتاري يا گفتاري و مانند آن
انگلیسی
عنوان و نام پديدآور
عنوان اصلي
Cuisine worlds: Professional cooking, public eating, and the production of culture in contemporary Moscow
نام عام مواد
[Thesis]
نام ساير پديدآوران
;supervisor: Ruby, Jay
وضعیت نشر و پخش و غیره
نام ناشر، پخش کننده و غيره
Temple University: United States -- Pennsylvania
تاریخ نشرو بخش و غیره
: 2012
مشخصات ظاهری
نام خاص و کميت اثر
334 Pages
یادداشتهای مربوط به پایان نامه ها
جزئيات پايان نامه و نوع درجه آن
Ph.D.
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
Based on ethnographic fieldwork among the individuals, groups, and institutions that comprise Moscow's contemporary restaurant industry, this dissertation explores the production and consumption of Moscow's postsocialist culinary culture and landscape. Approaching "cuisine" as both a social product and a cultural process, I examine the agents and avenues of the local globalization of culinary culture. In my analysis, these "agents" include restaurateurs, chefs, cooks, professional associations, and educators and educational institutions, among others. I attend to the various meanings, practices, and contexts of their work, as well as to the political, aesthetic, and performative dimensions of cooking, cuisine and restaurants. I also examine how Russian consumers engage with and make sense of Moscow's emerging culinary culture and restaurant scene. I see these producers of cuisine and restaurants as "authors" of the capital's postsocialist consumer landscape and intermediaries between the local and the global. Articulating global culinary culture into local contexts, these cultural producers redeploy contemporary and historical culinary practices, aesthetics, and forms as representations of culture on both local and global stages. I call these practices "culinary strategies" and argue that they are vehicles through which new social actors struggle over the meanings and values at stake in the marketization of Russian society. Cuisine and restaurants are thus contested sites for the construction of Moscow as a "world-class" city and the production, dissemination, and negotiation of community, nation, identity, and class. I suggest that cuisine and restaurants play important roles in processes of globalization, serving as sites for reproduction and contestation of global hegemonies of form. Drawing on and expanding work in the anthropologies of food, visual communication, postsocialism, and globalization, my project suggests how ethnography and micro-analysis of the visual, sensual, performative, and structural dimensions of cultural production can open critical understandings of the complex and shifting interactions between local, national, and global contexts.
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Cultural anthropology
موضوع مستند نشده
Food Science
موضوع مستند نشده
East European Studies
اصطلاحهای موضوعی کنترل نشده
اصطلاح موضوعی
Social sciences
اصطلاح موضوعی
Biological sciences
اصطلاح موضوعی
Cultural production
اصطلاح موضوعی
Food
اصطلاح موضوعی
Globalization
اصطلاح موضوعی
Postsocialist Russia
اصطلاح موضوعی
Restaurants
اصطلاح موضوعی
World cities
اصطلاح موضوعی
Moscow
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )
مستند نام اشخاص تاييد نشده
Shectman, Stanislav
نام شخص - ( مسئولیت معنوی درجه دوم )
مستند نام اشخاص تاييد نشده
Ruby, Jay, supervisor
دسترسی و محل الکترونیکی
تاريخ و ساعت مذاکره و دسترسي
TL885.pdf
متن ارتباطي
لببیلبیلبیلیب
وضعیت انتشار
فرمت انتشار
e
اطلاعات رکورد کتابشناسی
نوع ماده
TL
کد کاربرگه
254359
اطلاعات دسترسی رکورد
سطح دسترسي
a
تكميل شده
Y
