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More About This Textbook
Overview
Wilk and his colleagues draw upon their own international field experience to examine how food systems are changing around the globe. The authors offer a cultural perspective that is mising in other economic and developmental studies, and provide rich ethnographic data on markets, industrial production, and food economies. This new book will appeal to professionals in economic and environmental anthropology: economic development, agricultural economics, consumer behavior, nutritional sciences, environmental sustainability, and globalization studies.
Editorial Reviews
American Anthropologist
This is an excellent book....Richard Wilk's introduction to the volume makes a series of clear conceptual points indentifying how economic anthropology and food studies today contribute to each other.— March 2008
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Meet the Author
Richard Wilk is chair of the anthropology department at Indiana University and past president of the Society for Economic Anthropology. He hwas conducted most of his fieldwork in Belize and the United States. His publications included:The Environment in Anthropology (with Nora Haenn, 2001 New York University Press);Economies and Cultures: Foundations of Economic Anthropology (1996 Westview Press). With Josiah Heyman, he is co-editor of the AltaMira Series in Globalization and the Environment.
Table of Contents
Part 1 Part I: Introduction Chapter 2 Chapter 1: Food at Moderate Speeds Chapter 3 Chapter 2: From Wild Weeds to Artisanal Cheese Part 4 Part II: Whole Food Economies: Breaking Down Dichotomies Chapter 5 Chapter 3: Building Lives with Food: Production, Circulation, and Consumption of Food in Yap Chapter 6 Chapter 4: Food for the Malian Middle Class: An Invisible Cuisine Chapter 7 Chapter 5: Taco Bell, Maseca, and Slow Food: A Postmodern Apocalypse for Mexico's Peasant Cuisine? Chapter 8 Chapter 6: From Hunger Foods to Heritage Foods: Challenges to Food Localization in Lao PDR Chapter 9 Chapter 7: Tasting the Worlds of Yesterday and Today: Culinary Tourism and Nostalgia Foods in Post-Soviet Russia Part 10 Part III: The Contradictions of Industrial Food Chapter 11 Chapter 8: Kaiten-zushi and Konbini: Japanese Food Culture in the Age of Mechanical Reproduction Chapter 12 Chapter 9: Rice Ball Rivalries: Japanese Convenience Stores and the Appetite of Late Capitalism Chapter 13 Chapter 10: Global Tastes, Local Contexts: An Ethnographic Account of Fast Food Expansion in San Fernando City, the Philippines Part 14 Part IV: Transforming Markets and Reconnecting with Consumers Chapter 15 Chapter 11: From the Bottom-Up: The Global Expansion of Chinese Begetable Trade for New York City Markets Chapter 16 Chapter 12: The Role of Ideology in New Mexico's CSA (Community Supported Agriculture) Organizations: Conflicting Visions between Growers and Members Chapter 17 Chapter 13: Artisanal Cheese and Economies of Sentiment in New England Chapter 18 Chapter 14: Fast and Slow Food in the Fast Lane: Automobility and the Australian Diet Chapter 19 Chapter 15: 'Just Java': Roasting Fair Trade Coffee