目次

Chapter 1. Introduction: globalization and mediatization as mediating concepts; Jörg DürrschmidtPart I: Nation and regionChapter 2. The formation of a national cuisine in Costa Rican cookbooks and its impact on regional cuisines as markers of identity; Mona NikolićChapter 3. Mediating National Identity, Practising Life Politics: Visual Representations of a Food Education Campaign in Japan; Stephanie AssmannChapter 4: Mediatization and Mediation of parenthood – Politics of infant feeding in Hong Kong; Veronica MAK Sau-waChapter 5. Myths of the Health-giving Properties of Korean Cuisine; Chan Young Kim and David CarterPart II: Tradition and ModernityChapter 6. Technological Change and Contemporary Transformations in Yucatecan Cooking; Steffan Igor Ayora-DiazChapter 7. Traditional food knowledge in a globalised world: Mediation and mediatization perceived by Tswana women in South Africa; Nicole Claasen & Shingairai ChigezaChapter 8. Cooking the Past: Traditionalism in Czech Culinary Magazines; Michal BočákPart III: Celebrity CultureChapter 9. Celebrity Chefs and the Limits of Playing Politics from the Kitchen; Raúl MattaChapter 10. Ethnodelicious: Mediatized Culinary Anthropology and the Mediation of Global Food Cultures;  Isabelle de SolierChapter 11. Creating and Routinizing Style and Immediacy: Keith Floyd and the South-West English Roots of New Cookery Mediatizations; David Inglis and Anna-Mari AlmilaPart IV: Social and cultural complexityChapter 12. Mediating Fish: Mediatization, Consumer Choice, and Media Morality; Elspeth ProbynChapter 13. Halal Crab, Haram Crab: Understanding Islam in southern Thailand through the lens of seafood; Saroja DorairajooChapter 14. “It’s only cannibalism if we’re equals”: Consuming the Lesser in Hannibal; Michael DellwingChapter 15. Mediatization and global foodscapes: a conceptual outline; York Kautt.