The Handbook of Food and Anthropology

The Handbook of Food and Anthropology

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Product Details

ISBN-13: 9780857855947
Publisher: Bloomsbury Academic
Publication date: 08/25/2016
Pages: 496
Sales rank: 1,319,491
Product dimensions: 6.60(w) x 9.70(h) x 1.20(d)

About the Author

Jakob A. Klein is Lecturer in Social Anthropology at the School of Oriental and African Studies (SOAS), University of London, UK.

James L. Watson is Fairbank Professor of Chinese Society and Professor of Anthropology, Emeritus, Harvard University, USA.

Table of Contents

Introduction
James L. Watson and Jakob A. Klein

Part One: Food, Self and Other

1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism
Michael Herzfeld

2. Muslim Foodways
Maris B. Gillette

3. Food, Commensality and Caste in South Asia
James Staples

4. Jewish Foods at the Turn of the Twenty-First Century
Joëlle Bahloul

5. Approaches to Food and Migration: Rootedness, Being, and Belonging
Emma-Jayne Abbots

6. Local Foods, Local Specialties, and Local Identity
Nir Avieli

Part Two: Food Security, Nutrition, and Food Safety

7. Observer, Critic, Activist: Anthropological Encounters with Food Insecurity
Johan Pottier

8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste
Francesca Bray

9. Children's Food
Jennifer Patico and Eriberto Lozada

10. Cows' Milk as Children's Food: Insights from India and the U.S.
Andrea S. Wiley

11. Food, Borders, and Diseases
Alan Smart and Josephine Smart

12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition
Heather Paxson

13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging
Yuson Jung

14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China
James L. Watson

Part Three: Food as Craft, Industry and Ethics

15. Church Cookbooks: Changing Foodways on the American Prairie
Rubie S. Watson

16. The Anthropology of Cooking
David Sutton

17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South Africa
Elizabeth Hull

18. Ethical Consumption: The Moralities and Politics of Food
Peter Luetchford

19. Artisanal Food and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity, and Reconnection
Harry G. West

20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the Boardroom
Melissa L. Caldwell

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