Format:
1 Online-Ressource (xv, 480 pages)
,
illustrations
Edition:
Also published in print
ISBN:
9781474298407
,
9781350001138
,
9780857855947
,
0857855948
,
9781350001145
Content:
Introduction: Anthropology, Food and Modern Life / James L. Watson and Jakob A. Klein -- Part 1. Food, Self and Other -- Chapter 1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism / Michael Herzfeld -- Chapter 2. Muslim Foodways / Maris Gillette -- Chapter 3. Food, Commensality and Caste in South Asia / James Staples -- Chapter 4. Jewish Foods at the Turn of the Twenty-First Century / JoËlle Bahloul -- Chapter 5. Approaches to Food and Migration: Rootedness, Being and Belonging / Emma-Jayne Abbots -- Chapter 6. Local Food, Local Specialties and Local Identity / Nir Avieli -- Part 2. Food Security, Nutrition and Food Safety -- Chapter 7. Observer, Critic, Activist: Anthropological Encounters with Food Insecurity / Johan Pottier -- Chapter 8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste / Francesca Bray -- Chapter 9. Children's Food / Jennifer Patico and Eriberto P. Lozada, Jr -- Chapter 10. Cow's Milk as Children's Food: Insights from India and the United States / Andrea S. Wiley -- Chapter 11. Food, Borders and Disease / Josephine Smart Alan Smart -- Chapter 12. Rethinking Food and its Eaters: Opening the Black Boxes of Safety and Nutrition / Heather Paxson -- Chapter 13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging / Yuson Jung -- Chapter 14. Maoist China / James Watson -- Part 3. Food as Craft, Industry and Ethics -- Chapter 15. Church Cookbooks: Changing Foodways on the American Prairie / Rubie Watson -- Chapter 16. The Anthropology of Cooking / David Sutton -- Chapter 17. Supermarket Expansion, Informal Retail and Food Acquisition Strategies: An Example from Rural South Africa / Elizabeth Hull -- Chapter 18. Ethical Consumption: The Moralities and Politics of Food / Peter Luetchford -- Chapter 19. Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection / Harry G. West -- Chapter 20. Practising Food Anthropology: Moving Food Studies from the Classroom to the Boardroom / Melissa Caldwell --Afterword / Cristina Grasseni -- Index.
Content:
Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. Twenty original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics - the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways
Note:
Includes bibliographical references and index
,
Also published in print.
,
Mode of access: World Wide Web.
,
Barrierefreier Inhalt: Compliant with Level AA of the Web Content Accessibility Guidelines. Content is displayed as HTML full text which can easily be resized or read with assistive technology, with mark-up that allows screen readers and keyboard-only users to navigate easily
Additional Edition:
ISBN 1
Additional Edition:
Erscheint auch als Druck-Ausgabe ISBN 1
Language:
English
Keywords:
Electronic books
DOI:
10.5040/9781474298407
Bookmarklink
