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The handbook of food and anthropology / edited by Jakob A. Klein and James L. Watson.

Contributor(s):

Material type: Text

TextPublication details: London : Bloomsbury Academic, 2016.Description: xv, 480 p. : ill. (black and white), maps (black and white) ; 25 cmContent type:

Media type:

Carrier type:

ISBN:

9780857855947
0857855948

Subject(s):

DDC classification:

394.1

Summary: "Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. Twenty original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge fields 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. Examples include 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. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies."-- Publisher's description.

Holdings ( 1 )
Title notes ( 2 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode	Item holds	Course reserves
Reserve - Overnight loan	CYA Library Reserve	394.1 HAN (Browse shelf(Opens below))	Available		00000009597		Placas, Aimee

Total holds: 0

Includes bibliographical references and index.

"Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field.
Twenty original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge fields 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. Examples include 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. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways.
Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies."-- Publisher's description.