Considering Food from a Decolonial Perspective. A Conversation with Tainà Marajoara (Belém, Brésil)

Granchamp, Laurence

doi:10.4000/revss.3611

Cited by 4 publications

(1 citation statement)

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“…These tensions are reminiscent of those reported on by Duarte et al (2020) as a result of the elitism that stems from the "gastronomization" of local species. Similarly, the activist chef Tainá Marajoara, denounces the expropriation of Amazonian identities resulting from this " gastronomic spectacularisation" created by some famous chefs (Granchamp, 2019).…”

Section: Discussionmentioning

confidence: 99%

Public policies and food systems in Latin America

Coq¹,

Gueneau²,

Niederle³

2022

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Large-scale food production has benefited from changes in food safety standards because, until now, these have focused on a hygienic and statistical view of contamination risks. This evaluation system, which has tended to standardize food according to essentially sanitary criteria, has effectively excluded a large part of non-industrialized products derived from family farming from sustainable food policies (Cintrão, 2017). Moreover, due to the adoption of food safety regulations, the supply of ultra-processed foods has strengthened the dual trend towards food industry concentration and food standardization.Another effect is that people in urban and even rural areas of Latin America have experienced a rapid transformation of their diets. This shift, together with a decrease 2. These acronyms are in Spanish or Portuguese (see the list at the end of this book).3. According to data on obesity in Latin America, the percentage of children under 5 years of age who are overweight increased from 49.8% in 2000 to 59.6% in 2018, and the percentage of children aged 5-19 years who are overweight increased from 21.6% to 30.6% .The third part of this book explores recent changes in food policies. In Argentina,

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Section: Discussionmentioning

confidence: 99%

Public policies and food systems in Latin America

Coq¹,

Gueneau²,

Niederle³

2022

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Cooking up a Global Cuisine

Matta

2023

Food and Identity in a Globalising World

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Food for social change in Peru: Narrative and performance of the culinary nation

Matta

2021

The Sociological Review

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This article discusses the most relevant scholarship produced on the rise of Peruvian cuisine and Peru’s gastro-politics. It focuses on the contexts, processes and protagonists behind the attempt to heal and re-found the nation through food after a period of decline and terror, and on the formulation of ideas of social change aimed at shaping and promoting Peru as an entrepreneurial, vigorous but also more equal and fairer society. It also considers the smaller societal changes that nurtured these ideas, which are varied in nature and scope. Methodologically, the article explores the semantics, practices and ideologies at stake as expressed in public discourse, media content, gastronomic trends and restaurant sourcing. By unfolding central processes of the culinary project: high-end cuisine, the refiguring of indigenous people as producers and the use of cultural identity as an authenticating force, it offers a critical reading of the so-called gastronomic revolution, highlighting the ways in which claims to unity and reconciliation, particularly in the incorporation of indigenous people and their food cultures, smooth over ongoing inequalities.

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Considering Food from a Decolonial Perspective. A Conversation with Tainà Marajoara (Belém, Brésil)

Cited by 4 publications

References 15 publications

Public policies and food systems in Latin America

Public policies and food systems in Latin America

Cooking up a Global Cuisine

Food for social change in Peru: Narrative and performance of the culinary nation

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