Named a Choice Outstanding Academic Title of the Year 2017 This Handbook features 20 original essays by leading figures in the discipline, which examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Other; 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…mehr
Named a Choice Outstanding Academic Title of the Year 2017 This Handbook features 20 original essays by leading figures in the discipline, which examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Other; 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 including Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity and Melissa L. Caldwell on practising food anthropology. Now available in paperback, this is a field-defining survey of the area and its key themes. A new afterword by Cristina Grasseni adds a reflection on the original essays and how the field has continued to develop.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Jakob A. Klein is Lecturer in Social Anthropology at the School of Oriental and African Studies (SOAS), University of London, UK. James L. Watson is Fairbank Professor of Chinese Society and Professor of Anthropology, Emeritus, Harvard University, USA.
Inhaltsangabe
List of Figures List of Tables List of Contributors Introduction: Anthropology Food and Modern Life James L. Watson Harvard University USA and Jakob A. Klein SOAS UK Part One: Food Self and Other 1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism Michael Herzfeld Harvard University USA 2. Muslim Foodways Maris B. Gillette University of Missouri-St Louis USA 3. Food Commensality and Caste in South Asia James Staples Brunel University UK 4. Jewish Foods at the Turn of the Twenty-First Century Joëlle Bahloul Indiana University USA 5. Approaches to Food and Migration: Rootedness Being and Belonging Emma-Jayne Abbots University of Wales Trinity St David UK 6. Local Foods Local Specialties and Local Identity Nir Avieli Ben Gurion University Israel Part Two: Food Security Nutrition and Food Safety 7. Observer Critic Activist: Anthropological Encounters with Food Insecurity Johan Pottier SOAS UK 8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste Francesca Bray University of Edinburgh UK 9. Children's Food Jennifer Patico Georgia State University USA and Eriberto Lozada Davidson College USA 10. Cows' Milk as Children's Food: Insights from India and the U.S. Andrea S. Wiley Indiana University USA 11. Food Borders and Diseases Alan Smart University of Calgary USA and Josephine Smart University of Calgary USA 12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition Heather Paxson Massachusetts Institute of Technology USA 13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging Yuson Jung Wayne State University USA 14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China James L. Watson Harvard University USA Part Three: Food as Craft Industry and Ethics 15. Church Cookbooks: Changing Foodways on the American Prairie Rubie S. Watson Independent Scholar USA 16. The Anthropology of Cooking David Sutton Southern Illinois University USA 17. Supermarket Expansion Informal Retail and Food Acquisition Strategies: An Example from Rural South Africa Elizabeth Hull SOAS UK 18. Ethical Consumption: The Moralities and Politics of Food Peter Luetchford University of Sussex UK 19. Artisanal Food and the Cultural Economy: Perspectives on Craft Heritage Authenticity and Reconnection Harry G. West University of Exeter UK 20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the Boardroom Melissa L. Caldwell University of California Santa Cruz USA Afterword Cristina Grasseni Leiden University The Netherlands
List of Figures List of Tables List of Contributors Introduction: Anthropology Food and Modern Life James L. Watson Harvard University USA and Jakob A. Klein SOAS UK Part One: Food Self and Other 1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism Michael Herzfeld Harvard University USA 2. Muslim Foodways Maris B. Gillette University of Missouri-St Louis USA 3. Food Commensality and Caste in South Asia James Staples Brunel University UK 4. Jewish Foods at the Turn of the Twenty-First Century Joëlle Bahloul Indiana University USA 5. Approaches to Food and Migration: Rootedness Being and Belonging Emma-Jayne Abbots University of Wales Trinity St David UK 6. Local Foods Local Specialties and Local Identity Nir Avieli Ben Gurion University Israel Part Two: Food Security Nutrition and Food Safety 7. Observer Critic Activist: Anthropological Encounters with Food Insecurity Johan Pottier SOAS UK 8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste Francesca Bray University of Edinburgh UK 9. Children's Food Jennifer Patico Georgia State University USA and Eriberto Lozada Davidson College USA 10. Cows' Milk as Children's Food: Insights from India and the U.S. Andrea S. Wiley Indiana University USA 11. Food Borders and Diseases Alan Smart University of Calgary USA and Josephine Smart University of Calgary USA 12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition Heather Paxson Massachusetts Institute of Technology USA 13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging Yuson Jung Wayne State University USA 14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China James L. Watson Harvard University USA Part Three: Food as Craft Industry and Ethics 15. Church Cookbooks: Changing Foodways on the American Prairie Rubie S. Watson Independent Scholar USA 16. The Anthropology of Cooking David Sutton Southern Illinois University USA 17. Supermarket Expansion Informal Retail and Food Acquisition Strategies: An Example from Rural South Africa Elizabeth Hull SOAS UK 18. Ethical Consumption: The Moralities and Politics of Food Peter Luetchford University of Sussex UK 19. Artisanal Food and the Cultural Economy: Perspectives on Craft Heritage Authenticity and Reconnection Harry G. West University of Exeter UK 20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the Boardroom Melissa L. Caldwell University of California Santa Cruz USA Afterword Cristina Grasseni Leiden University The Netherlands
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