ISBN:
9780520392984
Language:
English
Pages:
xiv, 237 Seiten
,
Illustrationen
Series Statement:
California studies in food and culture 81
Series Statement:
California studies in food and culture
Parallel Title:
Erscheint auch als Wurgaft, Benjamin Aldes Ways of eating
Parallel Title:
Erscheint auch als Wurgaft, Benjamin Aldes Ways of eating
DDC:
394.1/209
Keywords:
Food History
;
Anthropologie
;
Geschichte allgemein und Weltgeschichte
;
HISTORY / World
;
Kulturwissenschaften: Gesellschaft und Kulinarisches
;
SOC055000
;
SOCIAL SCIENCE / Anthropology / Cultural
;
SOCIAL SCIENCE / Anthropology / General
;
Sociology & anthropology
;
Sozial- und Kulturanthropologie, Ethnographie
;
Ernährungsgewohnheit
;
Geschichte
Abstract:
"From the origins of agriculture to twenty-first century debates over culinary authenticity, Ways of Eating introduces readers to world food history and to the practice of food ethnography. By engaging ethnographic vignettes and historical chapters, the authors offer new ways to think about food in relation to its natural and cultural histories. In addition to offering new intellectual tools, starting-points are provided for future reading ina wide variety of subjects, from the European spice trade to the Columbian Exchange, from food and gender to ethnographic methodology. Food studies are made vivid by stories like the ones in this book--stories of Scottish peat-cutters, women beer-makers, and Japanese knife-forgers"--
Abstract:
What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals. Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese ná"c chá0m, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field
Note:
Includes bibliographical references and index
URL:
Cover
(lizenzpflichtig)
Permalink
