1607184869     

400354659                        

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Eating culture : an anthropological guide to food / Gillian Crowther

Toronto [u.a.] : Univ. of Toronto Press, 2013

324 S., [4] Bl. : Ill.

Englisch

Introduction: setting the anthropological tablePart 1. EdibilityOmnivorousness: defining foodPart 2. IngredientsSettled ingredients: domestic food productionMobile ingredients: global food productionPart 3. CookingCooks and kitchensRecipes and dishesPart 4. EatingEating-in: commensality and gastro-politicsEating-out and gastronomyPart 5. DigestingGastro-anomie: global indigestionLocal digestion: making the global at homeEpilogue: leftovers to takeaway.

Literaturverz. S. [285] - 311

978-1-4426-0465-0 ((pbk.)); 978-1-4426-0775-0 ((bound))

978-1-4426-0466-7 (ISBN der parallelen Ausgabe im Fernzugriff); 978-1-4436-0467-4 (ISBN der parallelen Ausgabe im Fernzugriff)

771064527

OCoLC: 842884159     

LC 17000  | MR 7100  | MS 9300  | MS 5560      Ähnliche Literatur

GN407

394.1/2

Basisklassifikation: 73.25 (Ernährung; Nahrungszubereitung) <Ethnologie>

*Ernährungsgewohnheit ; Essgewohnheit ; Kochen ; Ethnologie ; Feldforschung      Zum Register

LOC-SH: Food -- Social aspects ; Nutritional anthropology ; Food habits ; Food preferences ; Ethnology -- Fieldwork

"Humans have an appetite for food, and anthropology - as the study of human beings, their culture, and society - has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse - on gastronomy, nutrition, sustainability, and culinary skills - that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food."--pub. desc