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The Handbook of Food and Anthropology de Dr Jakob A. Klein

The Handbook of Food and Anthropology

Editat de Dr Jakob A. Klein, Professor James L. Watson
en Limba Engleză Paperback – 6 feb 2019
Named a Choice Outstanding Academic Title of the Year 2017This 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 conductan 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.
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Specificații

ISBN-13: 9781350083332
ISBN-10: 135008333X
Pagini: 504
Dimensiuni: 169 x 244 x 28 mm
Greutate: 0.91 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Academic
Locul publicării:London, United Kingdom

Caracteristici

Coverage of a wide variety of subjects includes exemplary ethnographic work to demonstrate the scope of themes, and a practical methodology for students

Notă biografică

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.

Cuprins

List of FiguresList of TablesList of ContributorsIntroduction: Anthropology, Food, and Modern LifeJames L. Watson, Harvard University, USA and Jakob A. Klein, SOAS, UKPart One: Food, Self and Other1. Culinary Stereotypes: The Gustatory Politics of Gastro-EssentialismMichael Herzfeld, Harvard University, USA2. Muslim FoodwaysMaris B. Gillette, University of Missouri-St Louis, USA3. Food, Commensality and Caste in South AsiaJames Staples, Brunel University, UK4. Jewish Foods at the Turn of the Twenty-First CenturyJoëlle Bahloul, Indiana University, USA5. Approaches to Food and Migration: Rootedness, Being, and BelongingEmma-Jayne Abbots, University of Wales Trinity St David, UK6. Local Foods, Local Specialties, and Local IdentityNir Avieli, Ben Gurion University, IsraelPart Two: Food Security, Nutrition, and Food Safety7. Observer, Critic, Activist: Anthropological Encounters with Food InsecurityJohan Pottier, SOAS, UK8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and TasteFrancesca Bray, University of Edinburgh, UK9. Children's FoodJennifer Patico, Georgia State University, USA and Eriberto Lozada, Davidson College, USA10. Cows' Milk as Children's Food: Insights from India and the U.S.Andrea S. Wiley, Indiana University, USA11. Food, Borders, and DiseasesAlan Smart, University of Calgary, USA and Josephine Smart, University of Calgary, USA12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and NutritionHeather Paxson, Massachusetts Institute of Technology, USA13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global BelongingYuson Jung, Wayne State University, USA14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist ChinaJames L. Watson, Harvard University, USAPart Three: Food as Craft, Industry and Ethics15. Church Cookbooks: Changing Foodways on the American PrairieRubie S. Watson, Independent Scholar, USA16. The Anthropology of CookingDavid Sutton, Southern Illinois University, USA17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South AfricaElizabeth Hull, SOAS, UK18. Ethical Consumption: The Moralities and Politics of FoodPeter Luetchford, University of Sussex, UK19. Artisanal Food and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity, and ReconnectionHarry G. West, University of Exeter, UK20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the BoardroomMelissa L. Caldwell, University of California, Santa Cruz, USAAfterwordCristina Grasseni, Leiden University, The Netherlands

Recenzii

The volume's greatest strength is, perhaps, that it is forward looking, and thus very useful for defining a set of issues that are likely to occupy anthropological research for years to come ... For food scholars, the "Handbook" is a must-read.
Jakob Klein and James Watson bring together a welcome addition to the world of food studies in their new book The Handbook of Food and Anthropology. The book provides an insightful reference for anthropology and food studies scholars because of its attention to social and cultural contexts and rich ethnographic accounts [...]
An excellent collection that would make Goody and Mintz, to whom the book is dedicated, proud.
Comprehensive and thorough, this collection is an essential reference for any anthropologist working on food. It opens a door into the breadth and richness of a disciplines engagement with food, both a basic human need and a source of pleasure. This book is a solid foundation for both newcomers to the field, and veteran investigators.
This book confirms the fundamental contribution that anthropologists have made to the study of food, culture and society. With research extending from kinship and commensality to novel work on corporate ethnography and bioengineering, this collection makes a compelling case for the anthropological study of food and modern life.
At last, a handbook that reflects the emergence and importance of the study of food as a core feature of twenty-first century anthropology. Embracing environmental subjects, transnational business, globalism, policy and practice, it serves up the penetrating insights into everyday life that are anthropology's traditional speciality while looking ahead to the transdisciplinary future of food. Truly, a feast.
A well-balanced and creatively prepared selection of essays, this book reveals that understanding food, now more than ever, requires attention to the scientific possibilities, political promises, and ethical concerns entangled with nutrition, taste, and hunger. It represents the best current work in this field, helping us think about how to provision this hungry planet safely and equitably.

Descriere

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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. 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.