The handbook of food and anthropology

著者

• Klein, Jakob
• Watson, James L.

書誌事項

The handbook of food and anthropology

edited by Jakob A. Klein and James L. Watson

Bloomsbury Academic, 2016

• : hb

注記

Includes bibliographical references and index

内容説明・目次

内容説明

Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. 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. 20 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. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.

目次

Introduction James L. Watson and Jakob A. Klein Part One: Food, Self and Other 1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism Michael Herzfeld 2. Muslim Foodways Maris B. Gillette 3. Food, Commensality and Caste in South Asia James Staples 4. Jewish Foods at the Turn of the Twenty-First Century Joelle Bahloul 5. Approaches to Food and Migration: Rootedness, Being, and Belonging Emma-Jayne Abbots 6. Local Foods, Local Specialties, and Local Identity Nir Avieli Part Two: Food Security, Nutrition, and Food Safety 7. Observer, Critic, Activist: Anthropological Encounters with Food Insecurity Johan Pottier 8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste Francesca Bray 9. Children's Food Jennifer Patico and Eriberto Lozada 10. Cows' Milk as Children's Food: Insights from India and the U.S. Andrea S. Wiley 11. Food, Borders, and Diseases Alan Smart and Josephine Smart 12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition Heather Paxson 13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging Yuson Jung 14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China James L. Watson Part Three: Food as Craft, Industry and Ethics 15. Church Cookbooks: Changing Foodways on the American Prairie Rubie S. Watson 16. The Anthropology of Cooking David Sutton 17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South Africa Elizabeth Hull 18. Ethical Consumption: The Moralities and Politics of Food Peter Luetchford 19. Artisanal Food and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity, and Reconnection Harry G. West 20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the Boardroom Melissa L. Caldwell

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詳細情報

• NII書誌ID(NCID): BB22368545
• ISBN:
  • 9780857855947
• 出版国コード: uk
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: London
• ページ数/冊数: xv, 480 p.
• 大きさ: 26 cm