Food Culture Roots explores the fascinating link between culinary traditions and national identity, arguing that what we eat profoundly shapes who we are.
The book investigates how specific dishes and culinary practices evolve into symbols of national heritage and collective memory.
For instance, the book highlights the evolution of iconic dishes and their social contexts, demonstrating how they become symbolic representations of national heritage.
It uses an interdisciplinary approach blending history, anthropology, and sociology to uncover the cultural narratives within our foodways, showing that food acts as a cultural unifier within nations and a marker of distinction between them.
The book addresses the impact of globalization on national cuisines, examining culinary fusion and food tourism.
It also acknowledges that food traditions are not static but dynamic, constantly evolving to reflect social, economic, and political changes.
The book is structured in three parts, beginning with a theoretical framework, then case studies of national cuisines like Italian, Mexican, and Japanese, and concluding with the effects of globalization.
It provides a valuable perspective on the evolving influence of food on national identities.
