Crossing Over

Hosts, Guests and Tastes on a Sydney Street

Bibliographic Data

ID15065015
AuthorsRichard Mohr (0000-0003-2127-0440, University of Wollongong, corresponding author), Nadirsyah Hosen (0000-0002-8084-7177, University of Wollongong)
Year2014
Volume17
Issue1
Publication date2014-01-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueLaw/text/culture (JOURNAL)
Journal identifiersISSN: 1322-9060 • E-ISSN: 2200-7121
PublisherUniversity of Wollongong Library (PUBLISHER)
DOI10.14453/ltc.812
OpenAlexW2148972960
LanguageEN
Citations received6
References cited2

Food and eating are material necessities of life and, at the same time, elaborate cultural and symbolic markers. Food is worked from the earth or killed and butchered, it is bought with money and it is masticated, swallowed, digested, and its waste products expelled. It is fundamentally, corporeally, even bestially physical. Yet food is also subject to rules, regulations and rituals that are complex and diverse. That diversity derives from a wide world of beliefs, traditions and cultural practices. Food is regulated in many formal and informal ways: by health, industry, ethical and religious codes as well as tastes and family practices. Regulation, practice and knowledge meet in disciplinary regimes. Coveney (2000) has explored the origins and development of a dominant modern Australian nutritional regime, based in the western European tradition and authorised by science. We can also identify competing regimes in contemporary Australia, based in alternative health, ethical, religious and cultural beliefs and traditions

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