Full Description
Humans have an appetite for food, and anthropology-as the study of human beings, their culture, and society-has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse-on gastronomy, nutrition, sustainability, and culinary skills-that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food.
Contents
List of Illustrations List of Tables and Diagrams Acknowledgments Introduction: Setting the Anthropological Table Part One: Edibility 1. Omnivorousness: Defining Food Part Two: Ingredients 2. Settled Ingredients: Domestic Food Production 3. Mobile Ingredients: Global Food Production Part Three: Cooking 4. Cooks and Kitchens 5. Recipes and Dishes Part Four: Eating 6. Eating-In: Commensality and Gastro-politics 7. Eating-Out and Gastronomy Part Five: Digesting 8. Gastro-anomie: Global Indigestion? 9. Local Digestion: Making the Global at Home Epilogue: Leftovers to Takeaway Glossary Bibliography Index
