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PowerPoint presentation: Cuisine and Diaspora

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2019 International Conference on Chinese Food Culture in Hanoi I present a set of standardized terminology that can help us to compare foodways and track their changes over time and space. I then discuss some common characteristics of culinary
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  Cuisine and Diaspora: Encounters between Diverse Culinary Cultures in a Globalized World Richard WilkIndiana University and theOpen Anthropology Institute  AbstractI present a set of standardized terminology that can help us to compare diasporic foodways and track their changes over time and space. I then discuss some common characteristics of culinary diaspora. Thanks to Organizers, Pearl Chan and Ryan Kennedy  Food Studies:How to form a new discipline? • a canon and set of journals • common questions and problems • foundational concepts and tools from Science and Humanities • common language, taxonomy, categories • over time, recognition from other fields and respect for boundaries  2015 “Paradoxes of Jews and Their Food.” In Jews and Their Foodways, edited by AnatHelman, Studies in Contemporary Jewry vol. 28. Oxford University Press. On  Jewish Food in Diaspora and Aliyah Trying to summarize the papers in this volume, I found thatsome authors were describing ingredients (e.g. buckwheat, salt herring), while others focus on particular dishes (e.g. borscht) and meals (e.g. Passover Seder). Still others discuss entire cuisines (Mexican, Ashkenazi) or styles as discursive objects which have private meanings and a public political life.  TO MAKE OUR COMPARISONS LEGIBLE AND PRODUCTIVE WE NEED TO SPECIFY WHAT WE ARE COMPARING
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