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Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. This text brings together anthropological insights into these postmodern places.
Covering over 1,100 of Zagat's highest rated restaurants in 42 cities, this guidebook will keep customers well informed wherever they travel.
Ralph Ellison once wrote that the rules of performance in American culture are jazz-shaped. This book explores the Afro-creole core culture of New Orleans as the mainspring of this energizing music. Much of the cultural capital of the city is buried in a complex, tripartite racial history, which threatens the binary logic of North American racism with all sorts of sensual transgressions. Its jazz-derived culture combines elements of African, French, Spanish and Anglo-American cultural practices which in their fusion have created a unique propulsive energy: Second line parades, jazz funerals, Mardi Gras Indians, Cajun and creole foodways, minstrelsy, dance, ragtime and jazz will be interpreted as the result of a set of historical circumstances unique to this Caribbean metropolis of the senses. Including a preface by Günter Bischof and pictures by Michael P. Smith
Food has always operated in circulation between the local and the global, migration and resettlement and, with its power in defining and performing social meanings, served to construct notions of home and cultural otherness. But while previous studies emphasized these oppositions, our globalized and postcolonial setting today poses a new question: what happens to eating culture when the pure products go crazy? This transdisciplinary volume therefore draws on research in social anthropology, sociolinguistics, discourse analysis, literature, film and cultural studies to investigate practices, representations and functions of food in American, European and Asian societies and their cross-cultural engagements. It argues that foodways precisely come to mark the material basis for both the identification and the translatability of cultures.
America's Top Restaurants covers over 1,350 top-rated restaurants in 41 major U.S. cities and regions. The trademark reviews and corresponding ratings are organized alphabetically, by geography. Readers can use the indexes, arranged by cuisine and area, to find the perfect restaurant for any occasion.