Food and Culture: A Reader
564
Food and Culture: A Reader
564eBook
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Overview
This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity.
Product Details
| ISBN-13: | 9781317396895 |
|---|---|
| Publisher: | Taylor & Francis |
| Publication date: | 12/07/2018 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 564 |
| File size: | 4 MB |
About the Author
Carole Counihan is Professor Emerita of Anthropology at Millersville University. She has been studying food, gender, and culture in Italy and the USA for forty years. She is author of A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado (2009), Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence (2004), and The Anthropology of Food and Body (1999). She is co-editor of Taking Food Public (2012), Food Activism (2014), and Making Taste Public: Ethnographies of Food and the Senses (forthcoming) and editor-in-chief of the scholarly journal Food and Foodways.
Penny Van Esterik is Professor Emerita of Anthropology, retired from York University, Toronto, where she taught nutritional anthropology, advocacy anthropology and feminist theory. Her fieldwork was primarily in Southeast Asia (Thailand and Lao PDR). She is a founding member of WABA (World Alliance for Breastfeeding Action) and has developed articles and advocacy materials on breastfeeding and women’s work, breastfeeding and feminism, infant feeding and food security and contemporary challenges to infant feeding such as environmental contaminants and HIV/AIDS. Past books include Beyond the Breast-Bottle Controversy, Materializing Thailand, Taking Refuge: Lao Buddhists in North America, and The Dance of Nurture.
Alice Julier is Associate Professor and Director of the Graduate Program in Food Studies at Chatham University. She is also the director of the Center for Regional Agriculture, Food, and Transformation (C.R.A.F.T.). She writes about material life, labor, consumption, and inequality in food systems. Her work includes, "Mapping Men onto the Menu" in Food and Foodways, "Family and Domesticity" in A Cultural History of Food: The Modern Age; "Julia at Smith" in Gastronomica, and "Hiding Race and Class in the Discourse of Commercial Food" in From Betty Crocker to Feminist Food Studies. Her book is entitled Eating Together: Food, Friendship, and Inequality. She is the past president of Association for the Study of Food and Society.
Table of Contents
Part1: Meaning and Practice; 1. Toward a Psychosociology of Contemporary Food Consumption Roland Barthes; 2. The Culinary Triangle; Claude Lévi-Strauss; 3. Deciphering a Meal Mary Douglas; 4. Japanese Mothers and Obentōs: The Lunch Box as Ideological State Apparatus Anne Allison; 5. Eating Cultures: Incorporation, Identity and Indian Food Uma Narayan; 6. Cooking Skill, the Senses, and Memory: The Fate of Practical Knowledge David Sutton; 7. Race, Place and Taste: Making Identities Through Sensory Experience in Ecuador Emily Walmsley; 8. The Raw & the Rotten: Punk Cuisine Dylan Clark; Part 2: Representation and identity; 10. Short excerpt from Distinction Pierre Bourdieu; 11. Nourishing Arts, from The Practice of Everyday Life Luce Giard; 12. Queering Food Studies: Foodways, Heteronormativity and Hungry Women in Chicana Lesbian Literature Julia Ehrhardt; 13. A Way Outa No Way: Eating Problems among African-American, Latina, and White Women Becky Wangsgaard Thompson; 14. Mexicanas’ Food Voice and Differential Consciousness in the San Luis Valley of Colorado Carole Counihan; 15. I haven’t Eaten if I Don’t have my Soup and Fufu: Cultural Preservation through Food and Foodways among Ghanaian Migrants in the US Psyche Williams-Forson; 16. The Signifying Dish: Autobiography and History in Two Black Women’s Cookbooks Rafia Zafar; 17. Rural Masculinity in Transition Gender Images in Tractor Advertisements Berit Brandth; 18. Authenticity in America: Class Distinctions in Potato Chip Advertising Joshua Freedman and Dan Jurafsky; Part 3: Global and Local production; 19. Industrial Food: Towards the Development of a World Cuisine Jack Goody; 20. Remaking "Traditions": How we eat what we eat and the changing political economy of food Harriet Friedmann; 21. Breast-Feeding as Food Work Penny Van Esterik; 22. On the Move for Food: Three Women Behind the Tomato’s Journey Deborah Barndt; 23. If it ain’t Alberta, It ain’t Beef: Local Food, Regional Identity and (Inter)national Politics Gwendolyn Blue; 24. From the Bottom Up: The Global Expansion of the Chinese Vegetable Trade for New York City Markets Valerie Imbruce; 25. Jolly Dogs and McSpaghetti: Anthropological Reflections on Global/Local Fast-Food Competition in the Philippines Ty Matejowsky; 26. Too hot to handle Tanachai Mark Padoongpatt; 27. "Old Stock" Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food Jeffrey Pilcher; Part 4: Food Politics; 28. Time, Sugar, and Sweetness Sidney Mintz; 29. Re-purposing the master's tools: the open source seed initiative and the struggle for seed sovereignty Jack Kloppenburg; 30. Preface to the Tenth Anniversary Edition. Food Politics: How the Food Industry Influences Nutrition and Health Marion Nestle; 31. The Disappearance of Hunger in America Patricia Allen 32. Rooting Out the Causes of Disease: Why Diabetes is So Common Among Desert Dwellers Gary Paul Nabhan
he Political Economy of Obesity: The Fat Pay All
Alice Julier
- Expanding Access and Alternatives: Building Farmers’ Markets in Low-Income Communities
Lisa Markowitz
- Slow Food and the politics of ‘Virtuous Globalisation"
Alison Leitch
- Learning democracy through food justice movements
Charles Levkoe
What People are Saying About This
"Counihan and Van Esterik were my gateway to food studies. It’s simply impossible for me to imagine a more cohesive and enticing anthology of writings about culture, consumption, and cuisine for students, scholars, and the public-at-large. But in this newest iteration we see the abundant fruit of their earlier path-breaking labors: rich new insights about health, lifestyle, social equity, and popular advocacy. The third edition is indispensible."
—Benjamin N. Lawrance, Conable Chair in International Studies, Rochester Institute of Technology, author of Local Foods Meet Global Foodways: Tasting History
"Counihan and Van Esterik’s reader has long been a staple of food-related course syllabi and reading lists. This new edition reflects the vibrancy of food studies today with the inclusion of recent key contributions to the field. Anyone who is serious about the study of food should have a copy close at hand."
—Harry G. West, Professor of Anthropology, Chair of the Food Studies Centre, SOAS, University of London
"They've done it again. Blending foundational favorites with important new work on race, power, and nation, Counihan and Van Esterik's latest edition of Food and Culture puts our field's diverse and crucial contributions at our students' fingertips."
—Carolyn De La Peña, American Studies, University of California, Davis
"For several years Food and Culture has been a phenomenon in the field of food studies. This new, revised edition continues the exciting mix of tradition and innovation, showing the editors’ mastery of a subject that has become increasingly complex."
—Peter Scholliers, History, Vrije Universiteit Brussel, co-editor of Food & History
"Food and Culture is the indispensable resource for anyone delving into food studies for the first time. The editors have conveniently gathered readings from classic texts to the latest writings on cutting-edge issues in this field. In its third edition the book has so much new material that it reads as fresh and should appeal to and be useful to students and others from a range of disciplines"
—Marion Nestle, Nutrition, Food Studies, and Public Health, New York University, co-author of Why Calories Count: From Science to Politics
"Incorporating both classics and the latest work, Food and Culture remains the essential introduction to the flourishing field of food studies."
—Warren Belasco, American Studies, University of Maryland, Baltimore County, author of Appetite for Change, Meals to Come, and Food: The Key Concepts
"Food and Culture is an indispensible collection of both classic and cutting-edge food studies scholarship. Newly updated to reflect current issues and debates, it will continue to serve as a foundation text for our food studies program."
—Amy Bentley, Nutrition, Food Studies, and Public Health, New York University
"This is an indispensable instrument for students and researchers who are interested in food as a social as well as a political and economic object. The new organisation of the book and its 40 chapters opens essential paths of reflection for anthropologists and other social scientists, such as hegemony, globalisation, forms of protest through food, and the transformations of the food system. I highly recommend it."
—Valeria Siniscalchi, Economic Anthropology, Ecole des Hautes Etudes en Sciences Sociales
"This newly revised volume remains the exemplary collection on food and culture, but it is also much more than that. In addressing both core classic and contemporary issues in food studies, Food and Culture brings food to life as an outstanding vehicle for engaging students in a broad range of critical cultural issues that are central not only in food courses but in every course."
—Jon Holtzman, Anthropology, Western Michigan University, author of Uncertain Tastes: Memory, Ambivalence and the Politics of Eating in Samburu, Northern Kenya