Joint Winner of the CHOICE Outstanding Academic Title of the Year Award 2017.
20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty including Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology.
Now available in paperback, this is a field-defining survey of the area and its key themes. A new afterword by Cristina Grasseni adds a reflection on the original essays and how the field has developed to this new in paperback edition.
|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
James L. Watson and Jakob A. Klein
Part One: Food, Self and Other
1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism
2. Muslim Foodways
Maris B. Gillette
3. Food, Commensality and Caste in South Asia
4. Jewish Foods at the Turn of the Twenty-First Century
5. Approaches to Food and Migration: Rootedness, Being, and Belonging
6. Local Foods, Local Specialties, and Local Identity
Part Two: Food Security, Nutrition, and Food Safety
7. Observer, Critic, Activist: Anthropological Encounters with Food Insecurity
8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste
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
13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging
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
17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South Africa
18. Ethical Consumption: The Moralities and Politics of Food
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