'Going Native?': Settler Colonialism and Food

by Ronald Ranta (Editor), Alejandro Colás (Editor), Daniel Monterescu (Editor)

Overview

This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved. What do settler colonial foodways and food cultures look like? Are they based on an imagined colonial heritage, do they embrace indigenous repertoires or invent new hybridised foodscapes? What are the socio-economic and political dynamics of these cultural transformations? In particular, this volume focuses on three key issues: the evolution of settler colonial identities and states; their relations vis-à-vis indigenous populations; and settlers’ self-indigenisation – the process through which settlers transform themselves into the native population, at least in their own eyes. These three key issues are crucial in understanding settler-indigenous relations and the rise of settler colonial identities and states. 

Product Details

ISBN-13:	9783030962685
Publisher:	Palgrave Macmillan
Publication date:	07/21/2022
Series:	Food and Identity in a Globalising World
Sold by:	Barnes & Noble
Format:	eBook
File size:	6 MB

About the Author

Ronald Ranta is Senior Lecturer in Politics and International Relations at the Kingston University London, UK. As a former chef, he has written extensively on the subject of food and identity, particularly national identity.
Alejandro Colás is Professor of International Relations at Birkbeck, University of London, UK. 

Daniel Monterescu is Associate Professor of Urban Anthropology and Food Studies at Central European University, Vienna, Austria. 

Table of Contents

1. Introduction.- Beginning: Hybrid Food Cultures and Foodways.- 2. Spanish Settlers and Andean Food Systems.- 3. What Belongs in the “Federal Diet”?: Depictions of a National Cuisine in the Early American Republic.- 4. The Taste of Colonialism?: Changing Norms of Rice Production and Consumption in Modern Taiwan.- 5. ‘Like the Papacy of Mexican Cuisine’: Mayoras and Traditional Foods in Contemporary Mexico.- 6. Unsettling the History of Macadamia Nuts in Northern New South Wales.- 7. Definitions of Hawaiian Food: Evidence of Settler Colonialism in Selected Cookbooks from the Hawaiian Islands (1896-2021).- 8. Decolonising Israeli food? Between Culinary Appropriation and Recognition in Israel/Palestine.- 9. “Uneasy lies the head that wears the crown” - lamb or kangaroo, which should reign supreme? The implications of heroising a settler colonial food icon as national identity.- After Decolonisation?.- 10. ‘A Manly Amount of Wreckage’: South-AfricanFood Culture and Settler Belonging in Ivan Vladislavić’s Double Negative.- 11. Sustaining the Memory of Colonial Algeria through Food.- 12. The predicaments of settler gastrocolonialism.

What People are Saying About This

From the Publisher

“​A fascinating and complex account of power, race and privilege, this innovative volume describes the centrality of food to global and local histories of inequality and dominance.” (Raul Matta, University of Göttingen, Germany)

“This is a clever, insightful, and original volume that interrogates the subtleties and complexities of settler colonial structures and power relations. It demonstrates the utility and importance of food as an analytical tool and food studies as a critical discipline.” (Nir Avieli, Ben Gurion University of the Negev, Israel)