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Eating Culture An Anthropological Guide to Food

ISBN-10: 1442604654
ISBN-13: 9781442604650
Edition: 2013
Authors: Gillian Crowther
List price: $41.95 Buy it from $32.29
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Description: Eating Culture offers a highly engaging overview of how anthropologists understand food. It draws on a wide variety of food examples from different ethnic groups, times, and social contexts, while acknowledging the scholarship of anthropologists  More...

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Book details

List price: $41.95
Copyright year: 2013
Publisher: University of Toronto Press
Publication date: 9/26/2013
Binding: Paperback
Pages: 360
Size: 7.50" wide x 9.00" long x 0.75" tall
Weight: 1.606
Language: English

Eating Culture offers a highly engaging overview of how anthropologists understand food. It draws on a wide variety of food examples from different ethnic groups, times, and social contexts, while acknowledging the scholarship of anthropologists working in the field. The book follows a thematic approach that brings order and insight into our changing relationship with food. Organized around the sometimes elusive concept of cuisine and the public discourse (on gastronomy, nutrition, sustainability, and culinary skills) that surrounds it, and filled with rich examples of various food practices, Eating Culture acts as a practical guide to anthropological method and theory that allows readers to understand their own cuisines and cultures.

Gillian Crowther is an Assistant Professor in the Department of Anthropology at Capilano University.

List of Illustrations
List of Tables and Diagrams
Acknowledgments
Introduction: Setting the Anthropological Table
Introduction
An Anthropological Appetite for Food
Social Anthropological Methods and Principles
Ethnographic Fieldwork-Local and Global
A Theoretical Trifle
Cuisines
Edibility
Omnivorousness: Defining Food
Introduction
Omnivorousness
The Omnivore's Dilemma
Food Classifications and Rules
Humoral Classifications
Dietary Taboos
Nutritional Classifications
State-Based Nutritional Food Rules
Stale Dietary Guides
Do-It-Yourself Diets
Ingredients
Settled Ingredients: Domestic Food Production
Introduction
Food-Getting Strategies and Cuisines
Hunter-Gathering or Foraging
Domestication of Plants and Animals
Pastoralism
Horticulture
Agriculture
India
Exchanging Ingredients and Flavours
Local Exchanges
Long-Distance Exchange-Flavours and Ingredients
Mobile Ingredients: Global Food Production
Introduction
Further Agricultural Intensification
Exporting Industrial Agriculture
India
Guatemala
British Columbia
Commercializing Food: Industrial and National Cuisines
Cooking
Cooks and Kitchens
Introduction
The Origins of Fire Use and Cooking
Cooking Techniques
Cooking and Food-Getting Strategies
Thinking through Cooking: The Culinary Triangle
Cooking and Gender
Men's Conspicuous Cooking: Public Cuisine
French Chefs and the Shaping of Cuisine
Domestic Kitchens: Home-Cooked Cuisines
Recipes and Dishes
Introduction
Recipes: Creating Dishes
Experiential Cooking: Domestic Recipes
Textual Cooking: Commercial Recipes
Cookbooks: Codifying National Cuisines
British Cuisine: Cookbooks and Dishes
Cookbooks: Travelling Recipes and Dishes
Eating
Eating-in: Commensality and Castro-Politics
Introduction
Patterns of Eating
When: Mealtimes
What: Dishes and Proper Meals
How: Commensality
Where: Private and Public
Who: Kin to Strangers
Gastro-politics
Special Meals: Feasting
Celebratory Feasts
Entrepreneurial Feasts
Patron Feasts
Exclusive Feasts
Eating-Out and Gastronomy
Introduction
Eating Away from Home: A Risky Business?
Street Food: Eating Standing Up
Public Eating: Sitting Down
Characteristics of Restaurants
Gastronomy: Cultivating Culinary Taste
Types of Restaurants: Culinary Foodscapes
Indigenous Restaurants
Mainstream Restaurants
Immigrants and Ethnic Restaurants
Indian Cuisine in Britain
Chinese Cuisine in North America
Restaurants as "Ethnosites": Cross-Cultural Encounters
Digesting
Gastro-Anomie: Global Indigestion?
Introduction
Globalized Industrial Food: Gastro-anomie
Indigenous Gastro-anomie
Digesting the Discourse
Angry Farmers: Food Sovereignty
Food Crises: Food Security
Food Insecurity: Health, Gastro-anomie, and Cuisines
Local Digestion: Making the Global at Home
Introduction
Localizing Global Foods: From Sushi to Hamburgers
Globalized Commodities
Locavorism: Eating Locally
Fanners' Markets: Local Foods and Faces
Ethical Consumers: Local and Global Implications
Epilogue: Leftovers to Takeaway
Takeaway Cuisine
Takeaway Leftovers
Glossary
Bibliography
Index

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