Suchergebnisse

Abstract
Brewed in 50 countries and consumed in 150, Guinness Stout has become a global commodity. Although associated with Irish pubs and diasporic populations, it has also become popular in former British colonies of Africa and Southeast Asia. This article adopts a mobility studies perspective to show how Guinness built its global appeal, first through trade and settlement in the British empire during the nineteenth and early twentieth centuries, and subsequently by navigating the upheavals of decolonization and economic integration in the second half of the twentieth and early twenty first centuries. Transfers of brewing technology and marketing techniques were essential for the company's success in postcolonial markets. In particular, this article shows that metropolitan exporters could work with colonial subjects to subvert imperial policies. Such alliances were not entirely unexpected, for with its headquarters in a former British colony, Guinness was ideally situated to blend the global and the local, just as the company had successfully bridged the bloody divide of Irish independence, remaining as beloved in Belfast, loyalist heartland of Northern Ireland, as in Dublin, capital of the Irish Republic.

This discussion of the slow food-fast food revolution in Mexico focuses on the tortilla, a staple of the country's peasant cuisine, an occasional part of the diet of most Mexicans, & today a global food, fried as the shell for tacos, sold worldwide by Taco Bell & other fast food franchises. For centuries, rural women rose before dawn to grind the corn into flour, combine it with water, knead the dough, shape it into round flat patties, & bake the tortillas -- all before the men left for the fields. Making good tortillas was a talent required of women. The first change came with a mechanical grinder, which was denigrated at first by the peasant women, but then accepted because it gave them time to engage in other work. Then small factories developed that made tortillas but also sold ground corn to those who wanted to make their own. With industrialization came the rise of Grupo Maseca, a multinational producer of masa harina, or corn flour. Still there were those who insisted that there was no substitute for fresh hand-ground corn flour. Eventually the fast food tortillas & tacos made their way back to Mexico. At present, slow food, moderate-speed food, & fast food coexist. References. J. Stanton