Global Brooklyn : designing food experiences in world cities / edited by Fabio Parasecoli and Mateusz Halawa.
What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy...
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| Online Access: |
Full Text (via Bloomsbury) |
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| Other Authors: | , |
| Format: | eBook |
| Language: | English |
| Published: |
London :
Bloomsbury Academic UK,
2021.
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| Subjects: |
MARC
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Part I. Finding Global Brooklyn -- 1. Introduction: Global Brooklyn : How Instagram and Postindustrial Design Are Shaping How We Eat / Fabio Parasecoli, New York University, New York City, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, Poland -- Dispatch : Mobile Brooklyn : The Arrival of Food Trucks / Bryan Moe, Biola University, La Mirada CA, USA -- Part II. Exploring Global Brooklyn -- 2. Cape Town : Post-Industrial Chic in a Changing Society / Signe Rousseau, University of Cape Town, South Africa -- 3. Melbourne : Care, Ethics, and Social Enterprise Meet Global Cafe ́Culture / Tania Lewis, RMIT University, Australia and Oliver Vodeb, RMIT University, Australia -- Dispatch : Global Zen and the Art of Local Coffee : Japanese Cafeś in the Age of Global Brooklyn / Helena Grinshpun, Hebrew University of Jerusalem, Israel -- 4. Copenhagen : Porridge Bars, Nordic Craft Beer, and Hipster Families in the Welfare State / Jonatan Leer, University College Absalon, Roskilde, Denmark -- 5. Global Paris : Between Terroir and Hamburgeś / Susan Taylor Leduc, Research Center of the Chateau of Versailles, France -- Dispatch : London : A Stroll in Hackney / Adriana Rosati, Independent Scholar -- 6. Rio de Janeiro : Tropical Global Brooklyn / Thiago Gomide Nasser, Junta Local, Rio de Janeiro, Brazil -- Dispatch : From Farm to Cup : The Emergence of Global Brooklyn Cafe ́Culture in Thailand / Yoshimi Osawa, National Museum of Ethnology, Japan -- 7. Constructing New Communities : Global Brooklyn in Tel / Liora Gvion, Kibbutzim College of Education, Tel Aviv, Israel -- Dispatch : Accra : Who is Eating in Global Brooklyn? / JT Akai, journalist and author, Ghana -- 8. Mumbai : Importing and Glamorizing Social Values / Priyansha Jain, Independent Scholar, India -- Part III. Back to Brooklyn -- 9. Brooklyn : Hipster Aesthetics, Foodways, and the Cultural Imaginary / Kathleen LeBesco and Peter Naccarato, Marymount Manhattan College, New York City, USA -- Dispatch : Chicago : Design of Displacement / Mireya Loza, New York University, USA -- Conclusion : Thinking Food through Design / Fabio Parasecoli, New York University, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, Poland -- Bibliography -- Index. | |
| 520 | |a What do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is 'Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the global mobility of aesthetic, ethical, and entrepreneurial projects, and how they materialize in everyday practices on the ground. They describe new connections among eating, drinking, design, and communication in order to give a clearer sense of the contemporary transformations of food cultures around the world. | ||
| 588 | |a Online resource; description from resource and publisher's metadata (viewed on 22 February 2021) | ||
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