Full Description
From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture.The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.
Contents
List of IllustrationsList of Tables, Diagrams and BoxesAcknowledgmentsPrologue: Setting the Anthropological TableAn Anthropological Appetite for FoodSocial Anthropological Methods and PrinciplesCuisinesPondering the Imponderabilia: An Autoethnographic Approach1. Omnivorousness: Classifying FoodIntroductionOmnivorousnessThe Omnivore's DilemmaFood Classifications and RulesEating for Health: Whose Rules? Whose Authority?Redux Omnivore's Dilemma: Too Many Rules, Too Much Food?2. Settled Ingredients: Domestic Food ProductionIntroductionFood-Getting Strategies and CuisinesHunter-Gathering or ForagingDomestication of Plants and AnimalsPastoralismHorticultureAgriculture3. Mobile Ingredients: Roots, Routes, and Realities of Industrialized AgricultureIntroductionImagining Global RoutesLong-Distance Trade Routes: Spices and Exotic FoodsRoots of Industrialized Agricultural: Plentiful Food for All?Retailing Food: Markets to SupermarketsExporting Industrial Agriculture4. Cooks and KitchensIntroductionThe Origins of Fire Use and CookingCooking TechniquesCooking and Food-Getting StrategiesBeyond Culinary Triangles: Toward Contextual MeaningsCooking and GenderMen's Conspicuous Cooking: Public CuisineChefs, Celebrity, and the Shaping of National CuisinesDomestic Kitchens: Gender and Home Cooking5. Recipes and DishesIntroductionRecipes: Creating DishesExperiential Cooking: Performing Domestic RecipesTextual Cooking: Reading Commercial RecipesCookbooks: Codifying National CuisinesBritish Cuisine: From Cookbooks to Curry6. Eating In: Commensality and Gastro-PoliticsIntroductionMeals: Patterns of EatingGastro-PoliticsSpecial Meals: FeastingTypes of Feasts7. Eating Out and GastronomyIntroductionEating Away from Home: A Risky Business?Street Food: Eating Standing UpRestaurant Food: Eating Sitting DownCharacteristics of RestaurantsGastronomy: Cultivating Culinary TasteTypes of Restaurants: Gastronomic FoodscapesEthnic Cuisines: Diaspora DiningRestaurants as "Ethnosites": Cross-Cultural Encounters8. Global Indigestion: Resetting the Agenda for Food SecurityIntroductionIndigestion: Malnutrition and Global Gastro-PoliticsFrom the Top Down: The Gastro-Politics of Food In/SecurityFour Pillars of Food SecurityFood Quantity: The FAO's Agenda and ChallengesResetting the FAO Agenda: Sustainable AgricultureFood Quality: The WHO's Agenda and ChallengesResetting the WHO Agenda: Healthy DietFrom the Ground Up: Grassroots ActivismResetting the Menu: Food Security and Healthy Food9. Local Digestion: Making the Global at HomeIntroductionFoodscapes: Materializing Global FoodsLocal Shopping: Retailing the Meaning of FoodFast and Tasty: Localizing Global DishesLocavorism: Eating LocallyFarmers' Markets: Local Foods and FacesBrew and Serve: Localizing a Global BeverageHybrid Consumption: Local and Global RealitiesEpilogue: Leftovers to TakeawayTakeaway CuisineTakeaway LeftoversGlossaryBibliographyIndex
