Eating and drinking in Global Brooklyn

Mateusz Halawa; Fabio Parasecoli

doi:10.1080/15528014.2019.1620587

Eating and drinking in Global Brooklyn

Mateusz Halawa, Fabio Parasecoli

Nutrition and Food Studies

Research output: Contribution to journal › Article › peer-review

Abstract

This essay proposes an analytical framework for studying the emergent cultural formation around eating and drinking that we call Global Brooklyn. It is a recurring, vaguely codified set of material objects, environments, practices, and discourses which materialize in cities throughout the world in coffee places, restaurants, and food halls. Taking an ideal type approach, we describe: (1) the designed materialities of rugged postindustrial settings; (2) a shift in taste judgements; (3) the role of digital and visual communication in creating and sharing experiences and values; (4) a knowledge-intensive aspect of practices and strategies of actors; and (5) appeals to an ethos of authenticity and craft that celebrates manual labor. The essay aims at bridging food studies with food design through a closer engagement with material culture in objects and spaces.

Original language	English (US)
Pages (from-to)	387-406
Number of pages	20
Journal	Food, Culture and Society
Volume	22
Issue number	4
DOIs	https://doi.org/10.1080/15528014.2019.1620587
State	Published - Aug 8 2019

Keywords

Globalization
food design
foodways
material culture
social media

ASJC Scopus subject areas

Food Science
Social Psychology
Cultural Studies

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10.1080/15528014.2019.1620587

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Eating and drinking in Global Brooklyn

Abstract

Keywords

ASJC Scopus subject areas

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