Difference between revisions of "E-book Introduction"
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DFM-Cyborg (talk | contribs) (Updated from https://trello.com/b/jBONMwoW) |
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| [https://trello.com/c/61e5ddff7b3de74e652e2b4a Why, how, and to whom dried fish matters (Ben Belton, Tara Nair, Sisir Pradhan, Gayathri Lokuge, Mostafa Hossain, Anupama Adikari, and Shalika Wickrama)] | | [https://trello.com/c/61e5ddff7b3de74e652e2b4a Why, how, and to whom dried fish matters (Ben Belton, Tara Nair, Sisir Pradhan, Gayathri Lokuge, Mostafa Hossain, Anupama Adikari, and Shalika Wickrama)] | ||
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| − | | [https://trello.com/c/ | + | | [https://trello.com/c/61e5de186022923c80f9b408 Geographies of dried fish] |
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| + | | [https://trello.com/c/61e5de0692b139585f3ba8b4 Dried fish and sustainable gastronomy (Eric)] | ||
| + | | 6000-word chapter linking dried fish to foodways / cultural heritage, sustainability, and development. Combining the three pillars of sustainable development – ecological, economic, and social – plus culture and various forms of lived, sensorial experience. Background on UN Sustainable Gastronomy Day, the Michelin Green Star, and anthropological perspectives on nationalism and gastropolitics, with reference to connections to dried and fermented fish. | ||
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Revision as of 11:08, 24 January 2022
| Name | Description | Comments | Due |
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| Why, how, and to whom dried fish matters (Ben Belton, Tara Nair, Sisir Pradhan, Gayathri Lokuge, Mostafa Hossain, Anupama Adikari, and Shalika Wickrama) | Brief words about the DFM project, how it came to be, why Derek saw it as important, how this understanding has changed since the inception of the project. | 2022-01-18: From ERIC -- This was originally planned as a contribution from Derek; I'm not sure if Derek will have time to write this contribution, however. As an alternative, we have the content from our WOW Open House panel. | -- |
| Preface | -- | ||
| What is dried fish? | -- | ||
| Geographies of dried fish | -- | ||
| Dried fish and sustainable gastronomy (Eric) | 6000-word chapter linking dried fish to foodways / cultural heritage, sustainability, and development. Combining the three pillars of sustainable development – ecological, economic, and social – plus culture and various forms of lived, sensorial experience. Background on UN Sustainable Gastronomy Day, the Michelin Green Star, and anthropological perspectives on nationalism and gastropolitics, with reference to connections to dried and fermented fish. | -- | |
| Transforming values: reflections on how dried fish takes value socially (Derek Johnson) | The intent of this paper is to reflect in down to earth language on how dried fish is valued in different ways across South and Southeast Asia. Through comparison, the paper seeks to do several things. It aims to illustrate the richness of dried fish as an object of interest. It does this with reference to examples drawn from written work that touches on dried fish and from the scoping research of the Dried Fish Matters project. From this exercise in comparison of the diverse range of ways of appreciating dried fish, emerges the broad intrinsic value of the humble product of dried fish. Using dried fish as a reference point, the paper also seek to sketch a particular approach to understanding economic activity. Dried fish shows that economic relations do not just concern the material matters of production volume, profit, and wages, but also activities rich with meanings that can only be understood in social terms. Those meanings and those relationships, in fact, are core to economic behaviour, as dried fish illustrate. | Derek expects to have the paper ready by the end of January. | 2022-01-30 |
