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.…mehr
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.
Gillian Crowther is Professor of Anthropology at Capilano University in Vancouver, British Columbia.
Inhaltsangabe
List of Illustrations List of Tables, Diagrams and Boxes Acknowledgments Prologue: Setting the Anthropological Table An Anthropological Appetite for Food Social Anthropological Methods and Principles Cuisines Pondering the Imponderabilia: An Autoethnographic Approach 1. Omnivorousness: Classifying Food Introduction Omnivorousness The Omnivore’s Dilemma Food Classifications and Rules Eating for Health: Whose Rules? Whose Authority? Redux Omnivore’s Dilemma: Too Many Rules, Too Much Food? 2. Settled Ingredients: Domestic Food Production Introduction Food-Getting Strategies and Cuisines Hunter-Gathering or Foraging Domestication of Plants and Animals Pastoralism Horticulture Agriculture 3. Mobile Ingredients: Roots, Routes, and Realities of Industrialized Agriculture Introduction Imagining Global Routes Long-Distance Trade Routes: Spices and Exotic Foods Roots of Industrialized Agricultural: Plentiful Food for All? Retailing Food: Markets to Supermarkets Exporting Industrial Agriculture 4. Cooks and Kitchens Introduction The Origins of Fire Use and Cooking Cooking Techniques Cooking and Food-Getting Strategies Beyond Culinary Triangles: Toward Contextual Meanings Cooking and Gender Men’s Conspicuous Cooking: Public Cuisine Chefs, Celebrity, and the Shaping of National Cuisines Domestic Kitchens: Gender and Home Cooking 5. Recipes and Dishes Introduction Recipes: Creating Dishes Experiential Cooking: Performing Domestic Recipes Textual Cooking: Reading Commercial Recipes Cookbooks: Codifying National Cuisines British Cuisine: From Cookbooks to Curry 6. Eating In: Commensality and Gastro-Politics Introduction Meals: Patterns of Eating Gastro-Politics Special Meals: Feasting Types of Feasts 7. Eating Out and Gastronomy Introduction Eating Away from Home: A Risky Business? Street Food: Eating Standing Up Restaurant Food: Eating Sitting Down Characteristics of Restaurants Gastronomy: Cultivating Culinary Taste Types of Restaurants: Gastronomic Foodscapes Ethnic Cuisines: Diaspora Dining Restaurants as "Ethnosites": Cross-Cultural Encounters 8. Global Indigestion: Resetting the Agenda for Food Security Introduction Indigestion: Malnutrition and Global Gastro-Politics From the Top Down: The Gastro-Politics of Food In/Security Four Pillars of Food Security Food Quantity: The FAO’s Agenda and Challenges Resetting the FAO Agenda: Sustainable Agriculture Food Quality: The WHO’s Agenda and Challenges Resetting the WHO Agenda: Healthy Diet From the Ground Up: Grassroots Activism Resetting the Menu: Food Security and Healthy Food 9. Local Digestion: Making the Global at Home Introduction Foodscapes: Materializing Global Foods Local Shopping: Retailing the Meaning of Food Fast and Tasty: Localizing Global Dishes Locavorism: Eating Locally Farmers’ Markets: Local Foods and Faces Brew and Serve: Localizing a Global Beverage Hybrid Consumption: Local and Global Realities Epilogue: Leftovers to Takeaway Takeaway Cuisine Takeaway Leftovers Glossary Bibliography Index
List of Illustrations List of Tables, Diagrams and Boxes Acknowledgments Prologue: Setting the Anthropological Table An Anthropological Appetite for Food Social Anthropological Methods and Principles Cuisines Pondering the Imponderabilia: An Autoethnographic Approach 1. Omnivorousness: Classifying Food Introduction Omnivorousness The Omnivore’s Dilemma Food Classifications and Rules Eating for Health: Whose Rules? Whose Authority? Redux Omnivore’s Dilemma: Too Many Rules, Too Much Food? 2. Settled Ingredients: Domestic Food Production Introduction Food-Getting Strategies and Cuisines Hunter-Gathering or Foraging Domestication of Plants and Animals Pastoralism Horticulture Agriculture 3. Mobile Ingredients: Roots, Routes, and Realities of Industrialized Agriculture Introduction Imagining Global Routes Long-Distance Trade Routes: Spices and Exotic Foods Roots of Industrialized Agricultural: Plentiful Food for All? Retailing Food: Markets to Supermarkets Exporting Industrial Agriculture 4. Cooks and Kitchens Introduction The Origins of Fire Use and Cooking Cooking Techniques Cooking and Food-Getting Strategies Beyond Culinary Triangles: Toward Contextual Meanings Cooking and Gender Men’s Conspicuous Cooking: Public Cuisine Chefs, Celebrity, and the Shaping of National Cuisines Domestic Kitchens: Gender and Home Cooking 5. Recipes and Dishes Introduction Recipes: Creating Dishes Experiential Cooking: Performing Domestic Recipes Textual Cooking: Reading Commercial Recipes Cookbooks: Codifying National Cuisines British Cuisine: From Cookbooks to Curry 6. Eating In: Commensality and Gastro-Politics Introduction Meals: Patterns of Eating Gastro-Politics Special Meals: Feasting Types of Feasts 7. Eating Out and Gastronomy Introduction Eating Away from Home: A Risky Business? Street Food: Eating Standing Up Restaurant Food: Eating Sitting Down Characteristics of Restaurants Gastronomy: Cultivating Culinary Taste Types of Restaurants: Gastronomic Foodscapes Ethnic Cuisines: Diaspora Dining Restaurants as "Ethnosites": Cross-Cultural Encounters 8. Global Indigestion: Resetting the Agenda for Food Security Introduction Indigestion: Malnutrition and Global Gastro-Politics From the Top Down: The Gastro-Politics of Food In/Security Four Pillars of Food Security Food Quantity: The FAO’s Agenda and Challenges Resetting the FAO Agenda: Sustainable Agriculture Food Quality: The WHO’s Agenda and Challenges Resetting the WHO Agenda: Healthy Diet From the Ground Up: Grassroots Activism Resetting the Menu: Food Security and Healthy Food 9. Local Digestion: Making the Global at Home Introduction Foodscapes: Materializing Global Foods Local Shopping: Retailing the Meaning of Food Fast and Tasty: Localizing Global Dishes Locavorism: Eating Locally Farmers’ Markets: Local Foods and Faces Brew and Serve: Localizing a Global Beverage Hybrid Consumption: Local and Global Realities Epilogue: Leftovers to Takeaway Takeaway Cuisine Takeaway Leftovers Glossary Bibliography Index
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