Influences on the Cultural Identity of Cuisines in the Australian Foodscape

Total Page:16

File Type:pdf, Size:1020Kb

Influences on the Cultural Identity of Cuisines in the Australian Foodscape Challenges to flavour: Influences on the cultural identity of cuisines in the Australian foodscape Catherine Anne Link Bachelor of Applied Science (Food and Nutrition) (Hons) A thesis presented for the degree of Doctor of Philosophy University of Western Sydney 31st August 2012 Dedication I dedicate this thesis to my late mother, Wilda Lambie, who always encouraged me and would have been thrilled to see my research journey fulfilled. i Acknowledgements I would like to express my deep gratitude to my Principal Supervisor, Dr Gabriela Coronado, who inspired me to unlock my ideas and showed me freedom to express them. She is and always will be my hero. I would also like to thank my work colleagues who supported me throughout the PhD process, especially my dear friend Louise Kippist. My interview participants deserve to be mentioned here, for offering their time and insights, as well as coffee and treats. Lastly I include my children, Rosalie and Konrad, who have always been so generous with their love and support. ii Statement of authentication The work presented in this thesis is, to the best of my knowledge and belief, original except as acknowledged in the text. I hereby declare that I have not submitted this material, either in full or in part, for a degree at this or any other institution. Catherine Link iii Contents Dedication ....................................................................................................................... i Acknowledgements ........................................................................................................ ii Statement of authentication.......................................................................................... iii Contents ........................................................................................................................ iv List of figures ................................................................................................................ ix List of tables .................................................................................................................. xi Abstract ........................................................................................................................ xii Chapter 1: My journey in the foodscape ........................................................................ 1 My foodscape journey................................................................................................ 7 The research journey ................................................................................................ 10 Overview of the chapters ......................................................................................... 17 Chapter 2: Sensing the Australian foodscape .............................................................. 20 Multisensory interpretations of the landscape ......................................................... 22 Other senses in the foodscape. ................................................................................. 25 Soundscapes and Smellscapes ......................................................................... 25 Foodscape ............................................................................................................ 28 What is a cuisine? ............................................................................................ 29 Who are the chefs? ........................................................................................... 32 What are communities of taste? ....................................................................... 33 Restaurants focus ............................................................................................. 34 Impression management in the foodscape ............................................................... 37 How cuisines are represented: The restaurant frontstage .................................... 38 Where cuisines are constructed: The restaurant backstage .................................. 40 The Good Living supplement .......................................................................... 40 iv Cookbooks as representations of cuisines beyond flavours ............................. 44 Chapter 3: Making sense of foodscape complexity ..................................................... 49 Background to the study .......................................................................................... 50 A qualitative perspective.......................................................................................... 53 Research paradigm: Ontology and epistemology ................................................ 55 Research design ....................................................................................................... 59 Research approach: Case Study ........................................................................... 59 Text analysis ........................................................................................................ 61 Cookbooks ........................................................................................................... 65 Interviews ............................................................................................................. 66 Research instruments ............................................................................................... 67 Texts for analysis ................................................................................................. 68 Sampling process for chefs and restaurants ......................................................... 69 Analysis methods ..................................................................................................... 70 Textual analysis ................................................................................................... 73 Good Living analysis ........................................................................................... 74 Cookbooks analysis ............................................................................................. 76 Ethnographic observations of restaurants ............................................................ 77 Interviews with chefs ........................................................................................... 78 Ethical considerations .............................................................................................. 80 Chapter 4: The media construction of the foodscape: Good Living ............................ 82 Representations of cuisine in Good Living .............................................................. 83 Dynamic construction of Good Living’s representation of the foodscape .............. 84 Vietnamese and Italian Cuisines in Good Living .................................................... 88 Cuisine popularity .................................................................................................... 88 Vietnamese and Italian providores........................................................................... 90 v Cuisine dynamics ..................................................................................................... 92 Traditional Vietnamese/Italian ............................................................................. 93 Modern Vietnamese/Italian .................................................................................. 96 Pan-Asian/pan-European ..................................................................................... 99 Undifferentiated cuisine ..................................................................................... 102 Core flavours ...................................................................................................... 102 Nuoc mam: Essence of Vietnam .................................................................... 102 Gusto: Core flavours of Italian cuisine .......................................................... 105 An Australian view of ‘normal’ food..................................................................... 107 Good Living’s misrepresentations and contradictions ........................................... 109 Chapter 5: Representing ethnicity in cookbooks ....................................................... 112 Dynamic construction of cookbooks’ representations of the foodscape ............... 112 Selection of cookbooks ...................................................................................... 116 Three Vietnamese cookbooks ................................................................................ 117 The Vietnamese Cookbook/The Flavours of Vietnam ...................................... 117 Green Papaya: New Fruit from Old Seeds ......................................................... 122 Secrets of the Red Lantern ................................................................................. 125 (Mis)Representing Vietnamese cuisine?............................................................ 128 How to cook Bún bò Huế....................................................................................... 129 Ingredients.......................................................................................................... 130 Processes ............................................................................................................ 132 Recurrent flavour themes ................................................................................... 133 Three Italian cookbooks ......................................................................................... 135 Cibo ...................................................................................................................
Recommended publications
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong
    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
    [Show full text]
  • Australian and New Zealand Complete Book of Cookery | 1970
    Ben Eriksson, Babette Hayes, Alison Burt | 9780727100153 | Hamlyn, 1970 | Australian and New Zealand Complete Book of Cookery | 1970 Australian and New Zealand Complete Book of Cookery The Margaret Fulton Cookbook The StMichael cookbook The Irish Cookbook Marguerite Patten's Book of Fruit and Vegetable Cookery The All color cookbook Cooking in a hurry Encyclopedia of Food and Cook Two Hundred Years of New Zealand Food and Cookery, David Burton. Historic cookbooks (books owned by Food Timeline library, happy to scan/send pages): New Zealand cookbook bibliography, New Zealand Food History Society. Traditional English Christmas dinner in Australia Christmas dinner provides perhaps the best example of a country whose culinary traditions were literally turned upside down. British winter Christmas meals were not practical in the middle of the Australian summer. 200 Years of Australian Cooking: The Captain Cook Book. Published by Thomas Nelson (Australia), 1970 (Reprinted 1976, 1977) By Babette Hayes · Photography Ben Eriksson · Book Designer Barbara Beckett SBN 17 001909 8. The recipes in 200 Years of Australian Cooking: The Captain Cook Book are part of Australian history and the parallel development of the colony and its cuisine is outlined in the text. This is a guidebook to our culinary heritage with stunning photography by Ben Eriksson carefully styled by Babette. Published by Paul Hamlyn Pty Ltd, 1970 Cookery Editor Anne Marshall · Cookery Anne Marshall, Alison Burt & Contributors (including Babette Hayes) · Photography Design Babette Hayes · Photography Ben Eriksson ISBN 0600 39113 2. Barbecue Cooking. Given this diversity, it is not surprising to find that one of the largest Australian cookbooks, Australian and New Zealand Complete Book of Cookery, should turn out to be a study of international cookery.
    [Show full text]
  • Chapter 6 Native Foods in Australian Restaurants
    Native Foods in 6 Australian Restaurants: How to ensure Indigenous Australians benefit? Freya Higgins-Desbiolles, Tricia Vilkinas, Gayathri Wijesinghe and Stuart Gifford Introduction “Many whitefellas just don’t realise that it’s so important to have Aboriginal people involved in the industry... If you lose that link between Aboriginal people and bush food, then you lose everything. It’s hollow. It’s nothing” Rayleen Brown (cited in Merne Altyerre-ipenhe et al., 2011:26). A recent news article carried the headline ‘who owns a plant?’ (Newton, 2016). This follows recent media interest in native foods, with headlines declaring ‘foraging is the new black’, ‘advance Australia fare’ and ‘an all- consuming quest for a native cuisine’. Celebrity chefs such as Jock Zonfrillo are feted for making the world’s oldest cuisine our trendiest (Sebag- Montefiore, 2015; Brearley, 2015; Lovitt, 2014). TheAustralian food industry is working to create brand identity through developing a unique national cuisine. As the Restaurant Australia tourism campaign demonstrates, the food sector can also deliver significant tourism branding opportunities for countries such as Australia (Tourism Australia, n.d.). The Australian cuisine of distinction is that based on native foods, and chefs such as Mark Olive, Clayton Donovan, Peter Gilmore, Andrew Fielke, Shannon Bennett, Kylie Kwong and Jock Zonfrillo are creating excitement by placing native or bush foods on their menus. Arguably, it is the emerging interest in local foods that 88 Indigenous Tourism has opened up the opportunity for renewed appreciation of native foods in Australia. Additionally, as sustainability and climate change emerge as serious concerns, native foods are promoted as more sustainable in terms of conserving biological diversity and more compatible with Australia’s fragile ecology.
    [Show full text]
  • Food Stories: Culinary Links of an Island State and a Continent Cecilia Y
    University of Wollongong Research Online Faculty of Law, Humanities and the Arts - Papers Faculty of Law, Humanities and the Arts 2011 Food stories: culinary links of an island state and a continent Cecilia Y. Leong-Salobir University of Wollongong, cecilias@uow.edu.au Publication Details Leong-Salobir, C. Y. (2011). Food stories: culinary links of an island state and a continent. In I. Patrick. Austin (Eds.), Australia- Singapore Relations: Successful Bilateral Relations in a Historical and Contemporary Context (pp. 143-158). Singapore: Faculty Business and Law, Edith Cowan University. Research Online is the open access institutional repository for the University of Wollongong. For further information contact the UOW Library: research-pubs@uow.edu.au Food stories: culinary links of an island state and a continent Abstract Foodways has increasingly become an important lens for the analysis of historical, social and cultural studies. Anthropologists and historians in particular view food consumption as ways of understanding cultural adaptation and social grouping. The food practices of a social grouping reveal rich dimensions of people's lives, indicating their sense of identity and their place within the wider community. As well, food is one of the most visible aspects of a community's cultural tradition. It is through food too that a social grouping "borrows" food practices and appropriate food items from other cultures to make them its own. This chapter intends to examine the ways in which cross-cultural links are fostered between nations through the food practices of their people. Keywords food, culinary, continent, state, island, links, stories Disciplines Arts and Humanities | Law Publication Details Leong-Salobir, C.
    [Show full text]
  • Media Kit Contents 3 the Star 7 Event Centre 12 the Darling 15 Signature Restaurants 21 Marquee Nightclub 23 Bars 26 Luxury Retail Collection 28 Star Gazing
    MEDIA KIT CONTENTS 3 THE STAR 7 EVENT CENTRE 12 THE DARLING 15 SIGNATURE RESTAURANTS 21 MARQUEE NIGHTCLUB 23 BARS 26 LUXURY RETAIL COLLECTION 28 STAR GAZING 2 THE STAR, SYDNEY The Star is located in Sydney, Australia and is the only casino in the city. Sydney is the largest city in Australia and is a cosmopolitan, vibrant and The Star is located on the edge of Sydney Harbour and Sydney’s CBD multicultural hub, made up of a series of precincts each with its own and is just moments from Sydney’s most iconic attractions including the unique character and appeal to both national and international visitors. Sydney Harbour Bridge and the Opera House. Tourists enjoy Sydney for some of world's best beaches, beautiful weather, incredible shopping, exciting entertainment options and range of restaurants and world renowned dining experiences. VIEW OF SYDNEY FROM THE DARLING 3 THE STAR – SYDNEY’S PREMIUM ENTERTAINMENT DESTINATION The Star is one of the most important tourist destinations in Australia attracting In early 2013, The Star opened its new $100 million Event Centre. Since opening over 10 million visitors to the property every year. After an $870 million The Star Event Centre has hosted a range of domestic and international redevelopment in 2011, The Star has been transformed into Sydney’s multi-award conferences, gala dinners, exhibitions and award functions including the ARIA winning entertainment destination. The Star offers award winning chefs and Awards, The AACTA Awards, The NSW Caravan and Camping Association restaurant’s, five-star accommodation across three hotel towers including the Conference, Thomas Kelly Youth Foundation Dinner as well as entertainers from luxuriously boutique hotel, The Darling Hotel, indulgent experiences at around the world including Ricky Martin, Alicia Keys, Seal, Jessica Mauboy The Darling Spa, a luxury retail collection and a world class casino.
    [Show full text]
  • Timeline of the Australian Cuisine
    Teacher Information Timeline of the Australian Cuisine Before 1788 Indigenous Australians obtained their food by hunting and gathering. (Explore native Australian foods with your class to provide more detail on Indigenous food and cooking techniques.) 1788 The First Fleet arrived. They had flour, rice, salted meat, sugar, salt and seeds. First crops failed. Native foods were considered inedible. 1789 In the first year of European settlement at Port Jackson, adults received a weekly ration of 7 lb of flour, 7 lb of pork or beef, 3 pints of peas, 6 oz of butter and 1/2 lb rice. These rations were supplemented by any food the settlers could grow. Public gardens were planted at Farm Cove. 1830 First Greek settlers arrived. 1840 Many Chinese arrived. 1845 Meat canned in Australia and exported to Britain. 1849 Large cities have restaurants with a French influence despite Australia not having a large French Population. 1870 Railway systems became functional. 1871 Italians grew mulberries and olives. 1880’s First successful shipment of frozen meat to Britain. 1920-27 Thousands of Italians arrived and worked in sugar cane fields and mines, later worked in the food industry. 1939-45 US troops were in Australia and wanted beef, pork, sweet corn, orange juice, tomato and chili con carne. The US Military brought out technology to ‘renovate’ our food industry. 1945-55 Supermarkets, frozen foods and fast foods increased in availability and popularity. 1947 Migrants from European countries and the Middle East arrived and eventually opened restaurants some of them featuring their traditional cuisines. 1950 Chinese restaurants opened.
    [Show full text]
  • How to Eat AUSTRALIAN the Vast Country, Its Landscape Home to Thousands of Wild Edible Ingredients, Has No Clear Native Cuisine
    How to Eat AUSTRALIAN The vast country, its landscape home to thousands of wild edible ingredients, has no clear native cuisine. Chef Jock Zonfrillo wants to change all that. BY JAY CHESHES PHOTOGRAPHY BY DEREK HENDERSON NATURE’S BOUNTY Sweeping dunes, ringed by edible succulents, along the west coast of Australia. Chef Zonfrillo sources ingredients here for his restaurants in Adelaide. 91 Though he’s certainly at ease on camera, he’s most comfortable out of the limelight and far of the grid, as he is now, touring the Kimberley with Bruno Dann. Returning to Dann’s camp from their coast walk laden with seafood, the chef starts prep- ping dinner under a big wooden shelter, across from a picnic table and a fire pit shooting up brittle-wood flames. “I didn’t know we had these in Australia,” he says, prying open a giant clam, a flashlight strapped to his forehead illuminating his bush-kitchen work space. He transforms half the meat into an impromptu ceviche, then grills up the rest, yakitori- style, with his long surgical chef’s tongs. Dann and his partner in life and business, a trans- plant from Sydney named Marion Manson, harvest an orchard here that supplies wild lemongrass, narcoleptic jilungin tea and gubinge (also known as kakadu plum) to Zonfrillo. The tiny tart green plums, said to be among the most vitamin-C-rich fruits on earth, have become their big cash crop, distributed Australia-wide by a health-food wholesaler that sells a powdered form. The couple first met Zonfrillo seven years ago when he came rumbling up their bumpy dirt road, his Mitsubishi Outlander falling apart after a mostly unpaved 38-hour drive from Adelaide, two NoDoz- and-Red-Bull-fueled 19-hour shifts across the desert.
    [Show full text]
  • Fremantle & Perth Metro
    WH ITF ORD S AV E DR ER N R U B M Y W L M MARBELLA DR Whitfords AT Wanneroo A E L RF Beach L OR Beach O A D D HILLARYS R M R E AV C A ER GNANGARA-MOORE A L T W F ES A I A RIVER STATE FOREST V D Quinns H N N E R MU E S Rocks R T O Y IQ O RD A U HILLARYS W AZ E R S S ZU D VE BEACH PARK IA R C EA AR O R N E N C A S C R E NEERABUP S W FREMANTLENATIONAL PARK & PERTH METRO H Dome I D TRAVEL MAP SERIES THE BREAKWATER T V F B O IFE Award winning bar & restaurant R ER RD D N A NEAVES (08) 9388 8188 S TE M Mindarie Keys | scoop@scoop.com.au LDIV venue overlooking the water A A ES A V M R L C E D F Marina O COW ROCK I Mindarie N D N M 9448 5000 R Beach O L I T N FREMANTLE | PERTHL METRO | PERTH COAST Y C O H R R D D E T E R ID R H D S L H P T S L U DAL R I OON O D J N F E E R Leapfrogs Café $5.00 Mia Cucina D AV E R N E R D BU W H R EP BEAC March 2014 H A RNS YACHT PROUDLYY BU SUPPORTINGWANNEROO TOURISM, SMALL BUSINESS AND COMMUNITY IN WA BOTANICAL Mariginiup CLUB GARDENS EAW RD Lake S A EACH Sorrento RD NS B Spinnakers Cafe P UR L B Quay Tourism WA Tourism WA Tourism WA Hillarys S A O N The Currambine H The U A W i Boat Harbour Reid’s Lounge T C l H R O Burns Sweet Artist J Joondalup City Hotel A la THE VINES N O Breakwater S D N r Hillarys Beach Fishing at Hillarys Boat Harbour.
    [Show full text]
  • NEW TITLES Coming in February 2018
    The Cookery Book e-Newsletter Order Form for NEW TITLES coming in February 2018 54b Sailors Bay Road Northbridge NSW 2063 T: 02 9967 8211 F: 02 9967 8578 E: cookerybook@cookerybook.com.au W: www.cookerybook.com.au Australia’s only exclusive Wholesaler, Online and Retailer of Cookery Books CELEBRATING 33 YEARS! Established 1985 It’s Always About the Food – now in paperback - by The Monday Morning Cooking Club RRP $39.99 Some of the bestselling, passionate and unstoppable women of the Monday Morning Cooking Club return with their third book of much loved and favourite Jewish diaspora recipes now coming in paperback. The Monday Morning Cooking Club started as six food- obssessed and unstoppable Jewish Sydney women who loved food, wanted to raise money for charity and wanted to create a beautiful cookbooks. These books would collect the very best recipes from their community as well as honour and share stories of immigration, survival, joy, family and connection. This book is all about the food, flavours and the most delicious family recipes - not from a restaurant or a test kitchen, but from the heart of the home. Also available: Monday Morning Cooking Club pb $39.99, Feast Goes On pb $39.99 Broadsheet Sydney Food pb RRP $29.99 Broadsheet Sydney Food is the definitive guide to Sydney's best produce and where to get it, from the city's most authoritative source. After the huge success of Broadsheet's 2015 cookbook (in stock at $59.99), Broadsheet Sydney Food includes more than 100 specialty stores and retailers, plus insider tips from chefs and experts on what to buy and how to use it.
    [Show full text]
  • Friends of Australia
    Friends of Australia Friends of Australia is Tourism Australia’s global ambassador network that recognises bright and influential opinion leaders who share a passion for Australia. Friends of Australia OUR GLOBAL AMBASSADOR Friends of Australia CHRIS HEMSWORTH ACTOR Based in Byron Bay, Australia Chris Hemsworth is an Chris Hemsworth was born in It was Hemsworth’s role as Thor in Los Angeles to beachside town, Byron Australian actor well known Melbourne and saw quite a bit of the Marvel Cinematic Universe which Bay, Australia, famous for its pristine for portraying comic book hero the Australian country in his youth, thrust him to worldwide prominence beaches and surf culture. moving with his family including in 2011. He has reprised the character Thor in the Marvel Cinematic brothers Liam and Luke, to the five times and starred amongst a Chris Hemsworth was appointed as Universe franchise. Northern Territory before settling top tier cast of actors which has only Tourism Australia’s global ambassador down on Phillip Island, south furthered his presence in the world of in 2015. Chris was appointed as he of Melbourne. Hollywood stars. is passionate about Australia and provides an authentic Australian voice Hemsworth followed in the footsteps Hemsworth has also appeared to help tell the country’s story globally. of other famous Aussies like Heath in a number of other Hollywood Ledger, Isla Fisher, Simon Baker and films including Snow White and the Naomi Watts by becoming a regular Huntsman (2012), Red Dawn (2012), on the soap opera Home and Away Rush (2013) In the Heart of the Sea (2004-2007), whilst also competing (2015) and Ghostbusters (2016).
    [Show full text]
  • Media Kit Contents 3 the Star 6 Event Centre 11 the Darling 14 Signature Restaurants 25 Marquee Nightclub 27 Bars 30 Luxury Retail Collection 32 Star Gazing
    MEDIA KIT CONTENTS 3 THE STAR 6 EVENT CENTRE 11 THE DARLING 14 SIGNATURE RESTAURANTS 25 MARQUEE NIGHTCLUB 27 BARS 30 LUXURY RETAIL COLLECTION 32 STAR GAZING 2 THE STAR, SYDNEY The Star is located in Sydney, Australia and is the only casino in the city. Sydney is the largest city in Australia and is a cosmopolitan, vibrant and The Star is located on the edge of Sydney Harbour and Sydney’s CBD multicultural hub, made up of a series of precincts each with its own and is just moments from Sydney’s most iconic attractions including the unique character and appeal to both national and international visitors. Sydney Harbour Bridge and the Opera House. Tourists enjoy Sydney for some of world's best beaches, beautiful weather, incredible shopping, exciting entertainment options and a range of restaurants and world renowned dining experiences. VIEW OF SYDNEY FROM THE DARLING 3 THE STAR – SYDNEY’S PREMIUM ENTERTAINMENT DESTINATION The Star is one of the most important tourist destinations in Australia attracting In early 2013, The Star opened its $100 million Event Centre. Since opening, over 10 million visitors to the property every year. The Star Event Centre has hosted a range of domestic and international conferences, gala dinners, exhibitions and award functions including the ARIA The Star is a multi-award winning entertainment destination offering award Awards, the AACTA Awards, Instyle Women of Style Awards, The Fourth-Phase winning chefs and restaurants, five-star accommodation across three hotel documentary premiere, Australia’s Top 100 Restaurants and World Business towers including the luxurious boutique hotel, The Darling, indulgent experiences Forum to name a few.
    [Show full text]
  • Past, Present and Future: Fifty Years of Anthropology in Sudan
    See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/280080485 Past, present and future: fifty years of anthropology in Sudan Book · May 2015 READS 46 2 authors, including: Munzoul Assal University of Khartoum 52 PUBLICATIONS 38 CITATIONS SEE PROFILE Available from: Munzoul Assal Retrieved on: 24 May 2016 Past, present, and future FIFTY YEARS OF ANTHROPOLOGY IN SUDAN Munzoul A. M. Assal Musa Adam Abdul-Jalil Past, present, and future FIFTY YEARS OF ANTHROPOLOGY IN SUDAN Munzoul A. M. Assal Musa Adam Abdul-Jalil FIFTY YEARS OF ANTHROPOLOGY IN SUDAN: PAST, PRESENT, AND FUTURE Copyright © Chr. Michelsen Institute 2015. P.O. Box 6033 N-5892 Bergen Norway cmi@cmi.no Printed at Kai Hansen Trykkeri Kristiansand AS, Norway Cover photo: Liv Tønnessen Layout and design: Geir Årdal ISBN 978-82-8062-521-2 Contents Table of contents .............................................................................iii Notes on contributors ....................................................................vii Acknowledgements ...................................................................... xiii Preface ............................................................................................xv Chapter 1: Introduction Munzoul A. M. Assal and Musa Adam Abdul-Jalil ......................... 1 Chapter 2: The state of anthropology in the Sudan Abdel Ghaffar M. Ahmed .................................................................21 Chapter 3: Rethinking ethnicity: from Darfur to China and back—small
    [Show full text]