The handbook of food and anthropology
Title:
The handbook of food and anthropology
Author:
Klein, Jakob, editor.
ISBN:
9780857855947
Physical Description:
xv, 480 pages : illustrations ; 25 cm.
Contents:
Introduction : anthropology, food and modern life / Food, self and other -- Culinary stereotypes : the gustatory politics of gastro-essentialism / Muslim foodways / Food, commensality and caste In South Asia / Jewish foods at the turn of the twenty-first century / Approaches to food and migration : rootedness, being and belonging / Local food, local specialties and local identity / Food security, nutrition and food safety -- Observer, critic, activist : anthropological encounters with food insecurity / Feeding farmers and feeding the nation in modern Malaysia : the political economy of food and taste / Children's food / Cow's milk as children's food : insights from India and the United States / Food, borders and disease / Rethinking food and its eaters : opening the black boxes of safety and nutrition / Food provisioning and foodways in postsocialist societies : food as medium for social trust and global belonging / Feeding the revolution : public mess halls and coercive commensality in Maoist China / Food as craft, industry and ethics -- Church cookbooks : changing foodways on the American prairie / The anthropology of cooking / Supermarket expansion, informal retail and food acquisition strategies : an example from rural South Africa / Ethical consumption : the moralities and politics of food / Artisanal foods and the cultural economy : perspectives on craft, heritage, authenticity and reconnection / Practising food anthropology : moving food studies from the classroom to the boardroom
Abstract:
Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. Twenty original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Others; 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. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways.
Bibliographical References:
Includes bibliographical references and index.
Field 805:
npmlib 10703391 GN407 H36 ysh