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

2024-05-17T08:02:27Z

by Klein, Jakob.
Call Number XX(285906.1)
Publication Date 2016
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 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. 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."--Bloomsbury Publishing.
Format: Electronic Resources
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Why food matters : critical debates in food studies / edited by Melissa Caldwell.

2024-05-17T08:02:27Z

by Caldwell, Melissa L., 1969- editor.
Call Number XX(297155.1)
Publication Date 2021
Summary Bringing together the most innovative, cutting-edge scholarship published in food studies, this volume challenges common ideas about food and identifies emerging trends that will define the field for years to come. It features 20 articles on topics guaranteed to engage student interest, including molecular gastronomy, lab-grown meat and other futurist foods, microbiopolitics, healthism and nutritionism, food safety, ethics, animal welfare, fair trade, and much more. Edited by a leading scholar and supported by a range of pedagogical features, this is a fantastic resource for both teaching and learning, making it an essential textbook for courses in food studies and the anthropology of food.
Format: Electronic Resources
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The handbook of food and anthropology [electronic resource] / edited by Jakob A. Klein and James L. Watson.

Why food matters : critical debates in food studies / edited by Melissa Caldwell.