Food, Migration and Belonging

This book maps the concepts that capture changing alimentary practices, starting from the impact of migration on contemporary Europe. Our relationship with food, the members of our community with whom we share our meals, and the fertile earth, is changing fast in these times of migration and globalization. The book shows how these practices give form to a (new) world, while outlining a refreshing overview of the social and political realities that sign the times. Written by academics from both the social sciences and the humanities, together with activists, policy makers, migrants, artists and chefs, every contribution is deeply entangled with the changing realities of everyday life today.

Focuses on a sense of sharedness, and how new communities are built through food Analyses how societies negotiate the political, social and ethical dimensions of everyday life through food Gives voice to those with actual migrant experience

Auteur

Rick Dolphijn is Associate Professor in Theory of Art and Culture at the Institute for Cultural Inquiry (ICON), The Netherlands.

Nick Polson is Project Coordinator, Geosciences, Human Geography and Spatial Planning at Utrecht University, The Netherlands.

Contenu

Chapter 1: Introduction.- Chapter 2: Accidental Community.- Chapter 3:Agent/Victim.- Chapter 4: Agriculture.- Chapter 5:Belonging.- Chapter 6: Children's Agency.- Chapter 7:Control.- Chapter 8: Conviviality.- Chapter 9:Culture.- Chapter 10:Digital Food.- Chapter 11: Digital Public Spaces.- Chapter 12: Dwelling.- Chapter 13: Ecology.- Chapter 14: Encounter.- Chapter 15: Ethnicity.-Chapter 16: Food to Gather.- Chapter 17: Forced Migration.- Chapter 18:Gift.- Chapter 19: Labour Force.- Chapter 20: Leftovers.- Chapter 21: Material Culture.- Chapter 22: Neighbourhood.-Chapter 23: Public Spaces/Public Foodscapes.-Chpater 24: Religion and Food.- Chapter 25: Sense of Home.- Chapter 26:Sharing/Not-Sharing.- Chapter 27: Taste.- Chapter 28: Tongues.- Chapter 29: Traditional Food.- Chapter 30:Vulnerabilisation.