TY  - BOOK
AU  - Crowther,Gillian
TI  - Eating culture: an anthropological guide to food 
SN  - 9781442604650
AV  - GN407 .C76 2013
U1  - 394.1/2 23
PY  - 2013///]
CY  - Toronto
PB  - University of Toronto Press
KW  - Food
KW  - Social aspects
KW  - Nutritional anthropology
KW  - Food habits
KW  - Food preferences
KW  - Ethnology
KW  - Fieldwork
KW  - Nahrung
KW  - ErnaÌhrungsgewohnheit
N1  - Includes bibliographical references (pages 285-311) and index; Introduction: setting the anthropological table --; Part 1. Edibility --; Omnivorousness: defining food --; Part 2. Ingredients --; Settled ingredients: domestic food production --; Mobile ingredients: global food production --; Part 3. Cooking --; Cooks and kitchens --; Recipes and dishes --; Part 4. Eating --; Eating-in: commensality and gastro-politics --; Eating-out and gastronomy --; Part 5. Digesting --; Gastro-anomie: global indigestion --; Local digestion: making the global at home --; Epilogue: leftovers to takeaway
N2  - "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
ER  -