Eating culture
Subtitle: an anthropological guide to food
By: Gillian Crowther
Publisher: University of Toronto Press
Published: 2013
Place of publication: Toronto
Language: eng
Number of pages: 324
ISBN-13: 9781442604650; 9781442607750; 9781442604674
Copyright date: 2013
Subjects: Food; Social aspects; Nutritional anthropology; Food habits; Food preferences; Ethnology; Fieldwork; Nahrung; Ernährungsgewohnheit
Description: "Humans have an appetite for food, and anthropology - as the study of human beings, their culture, and society - has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse - on gastronomy, nutrition, sustainability, and culinary skills - that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food."--pub. desc.
Notes: Includes bibliographical references (pages 285-311) and index.
Table of contents: title: Introduction: setting the anthropological table -- Part 1. Edibility; title: Omnivorousness: defining food -- -- Part 2. Ingredients; title: Settled ingredients: domestic food production --; title: Mobile ingredients: global food production -- -- Part 3. Cooking; title: Cooks and kitchens --; title: Recipes and dishes -- -- Part 4. Eating; title: Eating-in: commensality and gastro-politics --; title: Eating-out and gastronomy -- -- Part 5. Digesting; title: Gastro-anomie: global indigestion --; title: Local digestion: making the global at home --; title: Epilogue: leftovers to takeaway.