Eating culture : an anthropological guide to food /
Gillian Crowther.
- xxx, 324 pages, 8 unnumbered pages of plates : illustrations (some color) ; 24 cm
Includes bibliographical references (pages 285-311) and index.
Omnivorousness: defining food -- Settled ingredients: domestic food production -- Mobile ingredients: global food production -- Cooks and kitchens -- Recipes and dishes -- Eating-in: commensality and gastro-politics -- Eating-out and gastronomy -- Gastro-anomie: global indigestion -- Local digestion: making the global at home -- Epilogue: leftovers to takeaway. Introduction: setting the anthropological table -- Part 1. Edibility -- Part 2. Ingredients -- Part 3. Cooking -- Part 4. Eating -- Part 5. Digesting --
"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.