Unlike food publications that have been more organized along regional or disciplinary lines, this edited volume is distinctive in that it brings together anthropologists, archaeologists, area study specialists, linguists and food policy administrators to explore the following questions: What kinds of changes in food and foodways are happening? What triggers change and how are the changes impacting identity politics? In terms of scope and organization, this book offers a vast historical extent ranging from the 5th mill BCE to the present day. In addition, it presents case studies from across the world, including Asia, the Pacific, the Middle East, Europe and America. Finally, this collection of essays presents diverse perspectives and differing methodologies. It is an accessible introduction to the study of food, social change and identity.

Identity and Social Change examines the thorny problem of modern identity. Trenchant critiques have come from identity politics, focusing on the construction of difference and the solidarity of minorities, and from academic deconstructions of modern subjectivity. This volume places identity in a broader sociological context of destabilizing and reintegrating forces. The contributors first explore identity in light of economic changes, consumerism, and globalization, then focus on the question of identity dissolution. Zygmunt Bauman examines the effects of consumerism and considers the constraints these place on the disadvantaged. Drawing together discourses of the body and globalization, David Harvey considers the growth of the wage labor system worldwide and its consequences for worker consciousness. Mike Featherstone outlines a rethinking of citizenship and identity formation in light of the realities of globalization and new information technologies. Part two opens with Robert Dunn's examination of cultural commodification and the attenuation of social relations. He argues that the media and marketplace are part of a general destabilization of identity formation. Kenneth Gergen maintains that proliferating communications technologies undermine the traditional conceptions of self and community and suggest the need for a new base for building the moral society. In the final chapter, Harvie Ferguson argues that despite the contemporary infatuation with irony, the decline of the notion of the self as an inner depth effectively severs the long connection between irony and identity.

Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society

This compelling collection of original essays explores food and identity in the Caribbean, focusing on contemporary political and economic changes which impact upon culinary identities.

"At the First Table demonstrates the ways in which early modern Spaniards used food as a mechanism for the performance and maintenance of social identity"--

How does food restore the fragmented world of migrants and the displaced? What similar processes are involved in challenging, maintaining or reinforcing divisions between groups coexisting in the same living place? Food Identities at Home and on the Move examines how ‘home’ is negotiated around food in the current worldwide context of uncertainty, mobility and displacement. Drawing on empirical approaches to heritage, identity and migration studies, the contributors analyse the relationship between food and the various understandings of home and dwelling. With case studies on sushi around the world, food as heritage in the Afghan diaspora and Mexican foodways in Chicago, these chapters offer novel readings on the convergence of food and migration studies, the anthropology of space and place and the field of mobility by focusing on how entangled stories of food and home are put on display for constructing the present and imagining the future.

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States.