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

Eating culture : an anthropological guide to food, Gillian Crowther, (electronic resource)

Label
Eating culture : an anthropological guide to food
Title
Eating culture
Title remainder
an anthropological guide to food
Statement of responsibility
Gillian Crowther
Creator
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."--pub. desc
Cataloging source
NLC
http://library.link/vocab/creatorName
Crowther, Gillian
Dewey number
394.1/2
LC call number
GN407
LC item number
.C76 2013
http://library.link/vocab/subjectName
  • Food
  • Nutritional anthropology
  • Food habits
  • Food preferences
  • Ethnology
  • Ethnology
  • Food habits
  • Food preferences
  • Food
  • Nutritional anthropology
  • Nahrung
  • Ernährungsgewohnheit
Label
Eating culture : an anthropological guide to food, Gillian Crowther, (electronic resource)
Instantiates
Publication
Bibliography note
Includes bibliographical references (pages 285-311) and index
Contents
  • 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
  • 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
Control code
OCM1bookssj0001222297
Dimensions
unknown
Isbn
9781442604650
Isbn Type
(paperback)
Lccn
2013370360
Specific material designation
remote
System control number
(WaSeSS)bookssj0001222297
Label
Eating culture : an anthropological guide to food, Gillian Crowther, (electronic resource)
Publication
Bibliography note
Includes bibliographical references (pages 285-311) and index
Contents
  • 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
  • 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
Control code
OCM1bookssj0001222297
Dimensions
unknown
Isbn
9781442604650
Isbn Type
(paperback)
Lccn
2013370360
Specific material designation
remote
System control number
(WaSeSS)bookssj0001222297

Library Locations

    • Thomas Jefferson LibraryBorrow it
      1 University Blvd, St. Louis, MO, 63121, US
      38.710138 -90.311107
Processing Feedback ...