Traditions

Today I heard a great talk by Anthropologist E. N. Anderson about an early globalized cuisine in medieval China. At the end of the talk he reflected on how ideas like authenticity and tradition play out in the realm of food and cuisine. Lots of ink has been spilled on authenticity, so I will skip that here. What really made me think was his discussion of tradition. Among other things, he pointed out that some foods or food rituals become tradition almost immediately (think about how children may take something done at one or two holidays as a necessary and deeply traditional element of it, or how new foods that establish themselves may become almost instant traditions, think tomatoes in Italy or China). I am still processing the great papers I heard today, but I thought it would be fun to share some of this with you.

Advertisements

About Cooking with Clio

I am a historian. I teach at a large Southern California University. I love to cook and garden and I have recently taken up sewing.
This entry was posted in Food Conference. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s