Browsing by Subject "Foodways"
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Item Consuming the Maya : an ethnography of eating and being in the land of the Caste Wars(2014-05) O'Connor, Amber Marie; Stross, BrianThis dissertation is an ethnographic work describing how foodways have become central to identity negotiation in a Maya village that has recently been impacted by evangelical conversion and tourism. This village is in the region of Quintana Roo, Mexico best known for its involvement in the Caste Wars of Yucatán and historic resistance to assimilation to Mexican identity. However, in recent years, the demand for inexpensive labor in the hotel zone of the Caribbean coast of Quintana Roo has led to improved infrastructure and transportation to these villages. With this improved infrastructure has come increased outside interaction including the establishment of evangelical churches and day labor buses. These combined influences of religion and labor changes have led to new ways of negotiating identity that had not previously existed in village life here. Because life in this village had always centered on subsistence farming and its associated food getting and food making tasks, the option for wage labor and evangelical religion have provided a support system for those unable or unwilling to participate in traditional forms of subsistence. The new social structures are often negotiated using food and foodways as a declaration of belonging or resistance. My work provides vignettes describing these processes of identity negotiation at the national, regional and familial levels.Item Culinary citzenship in American restaurants, 1919-1964(2010-12) Russek, Audrey Sophia; Meikle, Jeffrey L., 1949-; Davis, Janet M; Engelhardt, Elizabeth; Hoelscher, Steven; Clarke, Sally; Belasco, WarrenThis dissertation examines how the growth of the “dining-out habit” captured the American popular imagination in the twentieth century and suggests a rethinking of the social significance of restaurants in American culture by placing public dining spaces at the intersection of sensory experience, technology, and contests of power. In an urban industrial world where Americans found themselves saturated with sensory stimuli and innumerable choices, restaurants tried to create calm out of the chaos and uncertainty—including the social “disruptions” of changing gender roles, immigration patterns, and race relations—through manipulation of the built environment. Each chapter addresses struggles over power and authority and the material objects that represented this tension, from the technological regulation of air and sound or the monitoring of waitresses’ physical appearance to representations of national and foreign heritage in themed restaurants and the role of guidebooks as instruction manuals for public dining throughout the United States. Central to this project is the complexity of racial, ethnic, and national identity as represented and performed in restaurants. Restaurants used thematic symbols of heritage, foreignness, domesticity, womanhood, and racial identity to generate idealized narratives of nationhood and performances of citizenship for American-born patrons, immigrant employees, and visitors from around the world as part of a national discourse of culinary consumerism. American restaurants contributed to the fabric of the nation’s social character, and in turn, culinary citizens claimed restaurant dining as a badge of prosperity, privilege, and social authority.Item Embodied Storying, A Methodology for Chican@ Rhetorics: (Re)making Stories, (Un)mapping the Lines, And Re-membering Bodies(2012-10-19) Cobos, CasieThis dissertation privileges Chican@ rhetorics in order to challenge a single History of Rhetoric, as well as to challenge Chican@s to formulate our rhetorical practices through our own epistemologies. Chapter One works in three ways: (1) it points to how a single History of Rhetoric is implemented, (2) it begins to answer Victor Villanueva's call to "Break precedent!" from a singly History, and (3) it lays groundwork for the three-prong heuristic of "embodied storying," which acts as a lens for Chican@ rhetorics. Chapter Two uses embodied storying to look at how Chican@s are produced through History and how Chican@s produce histories. By analyzing how Spanish colonizers, contemporary scholars/publishers, and Chican@s often disembody indigenous codices, this chapter calls for rethinking how we practice codices. In order to do so, this chapter retells various stories about Malinche to show how Chican@s already privilege bodies in Chican@ stories in and beyond codices. Chapter Three looks at cartographic practices in the construction, un-construction, and deconstruction of bodies, places, and spaces in the Americas. Because indigenous peoples practice mapping by privileging bodies who inhabit/practice spaces, this chapter shows how colonial maps rely on place-based conceptions of land in order to create imperial borders and rely on space-based conceptions in order to ignore and remove indigenous peoples from their lands. Chapter Four looks at foodways as a practice of rhetoric, identity, community, and space. Using personal, familial, and community knowledge to discuss Mexican American food practices, this chapter argues that foodways are rhetorical in that they affect and are affected by Chican@ identities. In this way, food practices can challenge the conception of rhetoric as being solely attached to text and privilege the body. Finally, Chapter Five looks at how Chican@ rhetorics and embodied storying can affect the field(s) of rhetoric and writing. I ask three specific questions: (1) How can we use embodied storying in histories of rhetoric? (2) How can we use embodied storying in Chican@ rhetorics? (3) How can we use embodied storying in our pedagogy?Item Enslaved women, foodways, and identity formation : the archaeology of Habitation La Mahaudière, Guadeloupe, circa late-18th century to mid-19th century(2011-08) Brunache, Peggy Lucienne; Franklin, Maria; Wilson, Samuel M.; Gordon, Edmund T.; Wilks, Jennifer; Kelly, Kenneth G.The most influential communities in modern Caribbean history have been the enslaved Africans and their descendant populations. As such, historical archaeology in the Caribbean has often focused on black lifeways under British, Dutch, and Spanish colonial powers. The utilization of various research strategies have included but not restricted to ethnoarchaeology, historical documents, material culture, oral history sources, settlement patterns, stable isotopic study, and burial practices. As one of the first historical faunal studies of the French Antilles, my work attempts to provide a contribution to the study of slave foodways. This dissertation examines the interrelationship between foodways and identity formation during the early modern French transatlantic expansion. My material evidence, exemplified via faunal remains, was retrieved from the slave village at Habitation La Mahaudière, once a prosperous sugar plantation in Guadeloupe established during the mid-18th century, whose domestic occupation spanned over 150 years and is currently a well-preserved archaeological site that offers the potential for understanding diachronic social and cultural processes of the French plantation system. My zooarchaeological results in combination with primary and secondary sources that discuss colonial subsistence practices will assist in establishing how slave foodways and French Antillean identity is created by and shaped one another.