Gillian Crowther

Eating Culture

An Anthropological Guide to Food, Second Edition

• Broschiertes Buch

Produktbeschreibung

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.

Produktdetails

• Verlag: University of Toronto Press
• 2 ed
• Seitenzahl: 384
• Erscheinungstermin: 15. Mai 2018
• Englisch
• Abmessung: 236mm x 189mm x 25mm
• Gewicht: 724g
• ISBN-13: 9781487593292
• ISBN-10: 1487593295
• Artikelnr.: 49391892

Autorenporträt

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