Coverart for item
The Resource Eating culture : an anthropological guide to food, Gillian Crowther

Eating culture : an anthropological guide to food, Gillian Crowther

Label
Eating culture : an anthropological guide to food
Title
Eating culture
Title remainder
an anthropological guide to food
Statement of responsibility
Gillian Crowther
Creator
Author
Subject
Language
eng
Summary
"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."--Publisher's description
Cataloging source
NLC
http://library.link/vocab/creatorName
Crowther, Gillian
Dewey number
394.1/2
Illustrations
  • illustrations
  • portraits
  • plates
Index
index present
LC call number
GN407
LC item number
.C76 2013eb
Literary form
non fiction
NAL call number
GN407
NAL item number
.C76 2013
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/subjectName
  • Food
  • Nutritional anthropology
  • Food habits
  • Food preferences
  • Ethnology
  • SOCIAL SCIENCE
  • SOCIAL SCIENCE
  • Nutritional anthropology
  • Ethnology
  • Food habits
  • Food preferences
  • Food
  • Nahrung
  • Ernährungsgewohnheit
  • Essgewohnheit
  • Kochen
  • Ethnologie
  • Feldforschung
  • Mat och dryck
  • Matkultur
  • Matvanor
  • Etnologi
  • Fältarbete
Label
Eating culture : an anthropological guide to food, Gillian Crowther
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction: Setting the anthropological table : An anthropological appetite for food ; Social anthropological methods and principles ; Ethnographic fieldwork, local and global ; A theoretical trifle ; Cuisines -- pt. 1. Edibility. 1. Omnivorousness: defining food : Omnivorousness ; The omnivore's dilemma ; Food classifications and rules ; Humoral classifications ; Nutritional classifications ; State-based nutritional food rules -- pt. 2. Ingredients. 2. Settled ingredients: domestic food production : Food-getting strategies and cuisines ; Hunter-gatherine or foraging ; Domestication of plants and animals ; Pastoralism ; Horticulture ; Agriculture ; Exchanging ingredients and flavours -- 3. Mobile ingredients: global food production : Further agricultural intensification ; Exporting industrial agriculture ; Commercializing food: industrial and national cuisines -- pt. 3. Cooking. 4. Cooks and kitchens : 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 ; Domestic kitchens: home-cooked cuisines -- 5. Recipes and dishes : 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 -- pt. 4. Eating. 6. Eating-in: commensality and gastro-politics : 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 -- 7. Eating-out and gastronomy : 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 ; Indian cuisine in Britain ; Chinese cuisine in North America ; Restaurants as "ethnosites": cross-cultural encounters -- pt. 5. Digesting. 8. Gastro-anomie: global indigestion : 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 -- 9. Local digestion: making the global at home : Localizing global foods: from sushi to hamburgers ; Globalized commodities ; Locavorism: eating locally ; Farmers' markets: local foods and faces ; Ethical consumers: local and global implications -- Epilogue: leftovers to takeaway : takeaway cuisine ; Takeaway leftovers
Control code
855461514
Dimensions
unknown
Extent
1 online resource (xxx, 324 pages, 8 unnumbered pages of plates)
Form of item
online
Isbn
9781442604667
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color)
Specific material designation
remote
System control number
(OCoLC)855461514
Label
Eating culture : an anthropological guide to food, Gillian Crowther
Publication
Copyright
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Introduction: Setting the anthropological table : An anthropological appetite for food ; Social anthropological methods and principles ; Ethnographic fieldwork, local and global ; A theoretical trifle ; Cuisines -- pt. 1. Edibility. 1. Omnivorousness: defining food : Omnivorousness ; The omnivore's dilemma ; Food classifications and rules ; Humoral classifications ; Nutritional classifications ; State-based nutritional food rules -- pt. 2. Ingredients. 2. Settled ingredients: domestic food production : Food-getting strategies and cuisines ; Hunter-gatherine or foraging ; Domestication of plants and animals ; Pastoralism ; Horticulture ; Agriculture ; Exchanging ingredients and flavours -- 3. Mobile ingredients: global food production : Further agricultural intensification ; Exporting industrial agriculture ; Commercializing food: industrial and national cuisines -- pt. 3. Cooking. 4. Cooks and kitchens : 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 ; Domestic kitchens: home-cooked cuisines -- 5. Recipes and dishes : 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 -- pt. 4. Eating. 6. Eating-in: commensality and gastro-politics : 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 -- 7. Eating-out and gastronomy : 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 ; Indian cuisine in Britain ; Chinese cuisine in North America ; Restaurants as "ethnosites": cross-cultural encounters -- pt. 5. Digesting. 8. Gastro-anomie: global indigestion : 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 -- 9. Local digestion: making the global at home : Localizing global foods: from sushi to hamburgers ; Globalized commodities ; Locavorism: eating locally ; Farmers' markets: local foods and faces ; Ethical consumers: local and global implications -- Epilogue: leftovers to takeaway : takeaway cuisine ; Takeaway leftovers
Control code
855461514
Dimensions
unknown
Extent
1 online resource (xxx, 324 pages, 8 unnumbered pages of plates)
Form of item
online
Isbn
9781442604667
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations (some color)
Specific material designation
remote
System control number
(OCoLC)855461514

Library Locations

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      1 University Blvd, St. Louis, MO, 63121, US
      38.710138 -90.311107
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