The Social-Cultural Mening of Food in the Wedding Banquet, Pushing Hands and Eat Drink Man Woman
Abstract
The struggle for self-identity is the unified philosophical theme in Ang Lee’s films. The characters of the “Family Trilogy” that Pushing Hands, The Wedding Banquet and Eat Drink Man Woman may define themselves in the confrontation with the parental authority, which is prevalent in the East and the West, especially in Chinese Confucianism. Characters in Ang Lee’s films have common features. They stand for non-mainstream vulnerable groups in the social, political and cultural aspects of the modern society. They are faced with varying degrees of identity crisis. In both ancient and modern societies, the ultimate concern of Lee’s films is individuals, especially how individuals find themselves and achieve self-identity in terms of ethics, culture and society in eras of the change. Ang Lee writes the traditions of Li(rituals) by using the dining table. This project aims to explore the social-cultural meanings of food in Ang Lee’s films and tries to prove that food in his films is not only an indicator expressive of the conflict between Western and Chinese culture but also is socially and culturally important.
Keywords
Full Text:
PDFReferences
Thomas M Wilson, Food, Drink and Identity in Europe (Amsterdam: Rodopi, 2006).
Alan WARDE, Consumption, Food and Taste (London: SAGE Publications, 1997).
Anne.L, Bower, ‘Watching Food: The Production of Food, Film, And Values’, in Reel Food: Essays On Food and Film (England: Psychology Press, 2004), pp. 1-13.
James L. Waston, ‘Meat: A Cultural Biography in (South) China’, in Food Consumption in Global Perspective
(UK: School of Oriental and African studies, 2014).
Harvey A Levenstein, Revolution at The Table (Berkeley: University of California Press, 2003), p.162
Anne.L, Bower, ‘Watching Food: The Production of Food, Film, And Values’, in Reel Food: Essays On Food And Film (England: Psychology Press, 2004), pp. 1-13.
Reonda L. Brulotte and Michael A. Di Giovine, EDIBLE IDENTITIES (London and New York: ROUTLEDGE,
.
Thomas M Wilson, Food, Drink and Identity In Europe (Amsterdam: Rodopi, 2006).
A. Maria Alonso, ‘The Politics of Space, Time, And Substance: State Formation, Nationalism, And Ethnicity’,
Annual Review of Anthropology, 23 (1994), 379-405 (p.379).
Zygmunt Bauman, Freedom (Milton Keynes: Open University Press, 1988), p.16.
Anne.L, Bower, ‘Watching Food: The Production of Food, Film, And Values’, in Reel Food: Essays On Food and Film (England: Psychology Press, 2004), pp. 1-13.
Jack Goody, Cooking, Cuisine, And Class: A Study In Comparative Sociology (Cambridge: Cambridge University Press, 1982), p. 11.
Katharina Vester, A Taste of Power (California: California Press, 2015).
James Symonds, Table Settings: The Material Culture and Social Context of Dining, AD 1700-1900 (Oxford: Oxford Books, 2010), pp. 163-181.
David Bowers and Sharon Bowers, Bake It Like a Man (New York: William Morrow, 1999).
Ruth Schwartz Cowan, More Work for Mother: The Ironies of Household Technology from The Open Hearth to The Microwave (New York, NY: Basic Books, 1983).
Sherrie Inness, ‘Bachelor Bait: Men’s Cookbooks and The Male Cooking Mystique’, in Dinner Roles, American Women and Culinary Culture (Iowa City: University of Iowa Press, 2001), pp. 17-36.
Sherrie A Inness, Kitchen Culture in America: Popular Representations of Food, Gender, and Race. (Philadelphia, Pa: University of Pennsylvania Press, 2001).
Carole M. Counihan and Steven L. Kaplan, FOOD AND GENDER (New York: Routledge, 1998).
Tamra Orr, The Food of China (New York: Marshall Cavendish Benchmark, 2011), p.235.
Alan Warde, Consumption, Food, And Taste (London: Sage Publications, 1997).
Confucius. and William Edward Soothill, The Analects of Confucius (New York: Barranans Book Company,1998).
P. J Atkins and Ian R Bowler, Food in Society (Milton Park, Abingdon, Oxon: Routledge, 2016)
Poole Gaye, ‘Reel Meals’, in Set Meals: Food in Film And Theatre (Sydney: Currency Press, 1919), p.3
Richard R Wilk, ‘Real Belizean Food’: Building Local Identity in The Transnational Caribbean (New York:
American Anthropologist, 1999), pp.244-255.
Thomas M Wilson, Food, Drink and Identity in Europe (Amsterdam: Rodopi, 2006).
Sidney Cheung and David Y. H Wu, The Globalization of Chinese Food (London and New York: Taylor and Francis, 2002), p.8.
Anne.L, Bower, ‘Watching Food: The Production of Food, Film, And Values’, in Reel Food: Essays On Food and Film (England: Psychology Press, 2004), pp.5.
Poole Gaye, ‘Reel Meals’, in Set Meals: Food in Film And Theatre (Sydney: Currency Press, 1919), p.3
E. N Anderson, The Food of China (Connecticut: Yale University Press, 2005).
Zhang Liangpei, The self-discipline of a director – the biography of Ang Lee (Peking: People’s Literature Press,
, p.35.
Symonds, James, Table Settings: The Material Culture and Social Context Of Dining, AD 1700-1900 (Oxford: Oxford Books, 2010), pp.163-181
Huai Jingqiu, Chinese and Foreign Diet Culture (Hang Zhou: Economic management press, 2010),p.76
Amartya Kumar Sen, Identity and Violence (London: Penguin, 2006).
Mary Douglas, Constructive Drinking (London: Routledge, 2010).
Alan Warde, Consumption, Food, And Taste: Culinary Antinomies and Commodity Culture (London: Sage
Publications, 1997).
Pierre Bourdieu, Richard Nice and Tony Bennett, Distinction: A Social Critique Of The Judgement Of Taste (London: Routledge and Kegan Paul, 1984).
Mary Douglas, ‘Deciphering A Meal’, Daedalus, 101 (1972), 61-68
Edward Francis, Ritual and Drama (London: Lutterworth Press Guildford, 1976), p.11.
Robert Arp, Adam Barkman and James McRae, The Philosophy of Ang Lee (Lexington: University Press of Kentucky, 2013).
Alan Warde, Consumption, Food And Taste (London: SAGE Publications, 1997).
Jan Assmann and John Czaplicka, ‘Collective Memory and Cultural Identity’, New German Critique,110(1995), 125-133 (p.125.).
Paul Connerton, How Societies Remember (Cambridge: Cambridge University Press, 1989).
Anne.L, Bower, ‘Watching Food: The Production of Food, Film, And Values’, in Reel Food: Essays On Food and Film (England: Psychology Press, 2004), pp.6.
Alan Warde, Consumption, Food, And Taste: Culinary Antinomies and Commodity Culture (London: Sage Publications, 1997).
Friedrich Nietzsche, The Use and abuse of History (Shanghai: Shanghai Century Publishing Group, 2005), p.29
Bower, Anne.L, ‘Watching Food: The Production Of Food, Film, And Values’, in Reel Food: Essays On Food And Film (England: Psychology Press, 2004), pp.9
Anne.L, Bower, ‘Watching Food: The Production of Food, Film, And Values’, in Reel Food: Essays On Food and Film (England: Psychology Press, 2004), pp.9.
Anne.L, Bower, ‘Watching Food: The Production of Food, Film, And Values’, in Reel Food: Essays On Food and Film (England: Psychology Press, 2004), pp.8.
James R Keller, Food, Film and Culture (Jeff erson, NC: McFarland, 2013).
Laozi., Tao Teh King (New York: Frederick Ungar Pub. Co, 1971).
Carolyn Korsmeyer, The Taste Culture Reader, Experiencing Food And Drink (Oxford and New York: Carolyn korsmeyer, 2009), p.209.
Xunzi, John Knoblock and Jue Zhang, Xunzi (Changsha: Hunan People Press, 1999).
DOI: https://doi.org/10.18686/mcs.v3i3.1423
Refbacks
- There are currently no refbacks.
