„Liminal Food. Conceptualisations, Performances and Experiences”


This volume takes a particular interest in the role of liminal foods – something between what is generally accepted and something controversial (Matejowsky 2013). What stories, performances, rituals, and plays surround their consumption? How do fermented food, blood food, freeganism and other food practices become symbols of heritage and identity, and what do they have in common with systems of, e.g. gender, class and ethnicity?