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REPRESENTATION OF POSTMODERNISM AND HYBRIDIZATION IN CONTEMPORARY GASTRONOMIC TEXTS: THE LATVIAN CASE

M. Burima

First published: 2015https://doi.org/10.5593/sgemsocial2015/b31/s8.013View metrics

Abstract

A lot of writers, academic researchers and publicists recognized in Latvia have written gastronomic texts. The year of 2012 is the culmination of gastronomic texts. This year and about this time, academic research on the vocabulary of culinary heritage in Latvia, as well as cookery books by writers and prominent people have been published. Actually, the latter are not instructions in culinary but rather narratives about interesting personalities, recipes given by classics of Latvian literature or their relations, which have been prepared for publication by the literature museum workers. In these publications, gastronomic texts are a point of reference for the evaluation of the contemporary Latvian geopolitical and sociocultural situation. In the editions of this hybrid genre a special importance has to be attached to its visual design.

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Publication details

Title
REPRESENTATION OF POSTMODERNISM AND HYBRIDIZATION IN CONTEMPORARY GASTRONOMIC TEXTS: THE LATVIAN CASE
Authors
M. Burima
Proceedings
2nd International Multidisciplinary Scientific Conference on Social Sciences and Arts SGEM2015, Book 3
Publisher
STEF92 Technology
Year
2015
Pages
Not available yet
SWS Citekey
BURIMA2015-9d213b8947a1
ISSN
2367-5659
ISBN
978-619-7105-49-0
Language
en
Publication type
Conference Paper
Proceedings contents
Open official contents
Keywords
gastronomic textshybridizationpostmodernism culture“higher” culture“lower” or pop culture
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