{"resolved":true,"match_type":"uuid","source_type":"original_book","book_id":"3dbdb0de-b140-4663-a78e-429e74d8b488","title":"超文化：文化与全球化","author":null,"edition":null,"publisher":null,"year":null,"isbn":"9787521748666","requested_by":"printed_page","book":{"source_type":"original_book","book_id":"3dbdb0de-b140-4663-a78e-429e74d8b488","id":"3dbdb0de-b140-4663-a78e-429e74d8b488","uuid":"3dbdb0de-b140-4663-a78e-429e74d8b488","title":"超文化：文化与全球化","normalized_title":"超文化文化与全球化","author":null,"edition":null,"publisher":null,"year":null,"isbn":"9787521748666","isbns":["9787521748666"],"parsed":true,"ai_readable":true,"document_type":"book","page_count":112,"navigation_url":"https://workshop.closeclaw.top/ai/book/3dbdb0de-b140-4663-a78e-429e74d8b488","title_url":"https://workshop.closeclaw.top/ai/title/%E8%B6%85%E6%96%87%E5%8C%96%EF%BC%9A%E6%96%87%E5%8C%96%E4%B8%8E%E5%85%A8%E7%90%83%E5%8C%96","fixed_page_url_template":"https://workshop.closeclaw.top/ai/book/3dbdb0de-b140-4663-a78e-429e74d8b488/page/{printed_page}","path_api_url_template":"https://workshop.closeclaw.top/api/ai/book/3dbdb0de-b140-4663-a78e-429e74d8b488/page/{printed_page}","read_url":"https://workshop.closeclaw.top/api/ai/read/3dbdb0de-b140-4663-a78e-429e74d8b488","page_url":"https://workshop.closeclaw.top/api/ai/books/3dbdb0de-b140-4663-a78e-429e74d8b488/page","search_url":"https://workshop.closeclaw.top/api/ai/books/3dbdb0de-b140-4663-a78e-429e74d8b488/search"},"page":{"printed_page":21,"pdf_page":26,"physical_index":26,"physical_index_base":0,"printed_page_status":"recognized","page_sha256":"e5ec3dd180cfe24ba31da6b431ad0805995b2f9d61dbcc586a18cc678150cef5"},"chapter":"Hyperkulturalität","content":"任何饮食的再本地化(Re-Lokalisierung)可能都无法摆脱超料理。口味的超卖场使其自我失去了居处，这就是自我在超文化模式下显现的状态：“简而言之，一种非传统主义的地方复兴正在发生…用巴伐利亚式的讽刺方式来说就是—说起（白)香肠，指的是夏威夷风白肠。”[24]\n\n至少就食物而言，不会存在文化的统一化。味觉运转的机制，也就是享受的机制，就在于制造差异。单一性将意味着享受的终结。就消费经济而言，差异的平均化毫无益处。差异和多样是口味超卖场的生存所依。超文化性不仅指各种香料和气味的并存，它还对口味进行去实事化，使其向新事物敞开自我。\n\n融合食物\n\n21","previous_page":20,"next_page":22}