Coverart for item
The Resource Eating culture : an anthropological guide to food, Gillian Crowther

Eating culture : an anthropological guide to food, Gillian Crowther

Label
Eating culture : an anthropological guide to food
Title
Eating culture
Title remainder
an anthropological guide to food
Statement of responsibility
Gillian Crowther
Creator
Author
Subject
Language
eng
Summary
"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."--Publisher information
Additional physical form
Issued also in electronic format.
Cataloging source
NLC
http://library.link/vocab/creatorName
Crowther, Gillian
Dewey number
394.1/2
Illustrations
  • illustrations
  • plates
Index
index present
LC call number
GN407
LC item number
.C76 2013
Literary form
non fiction
NAL call number
GN407
NAL item number
.C76 2013
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Food
  • Nutritional anthropology
  • Food habits
  • Food preferences
  • Ethnology
  • Food habits
  • Food preferences
  • Food
  • Nutritional anthropology
  • Nahrung
  • Ern©Þhrungsgewohnheit
  • Aliments
  • Habitudes alimentaires
  • Préférences alimentaires
  • Food habits
  • Food preferences
  • Food
  • Nutritional anthropology
  • Nahrung
  • Ernährungsgewohnheit
  • Ernährungsgewohnheit
  • Essgewohnheit
  • Kochen
  • Ethnologie
  • Feldforschung
  • Mat och dryck
  • Matkultur
  • Matvanor
  • Etnologi
  • Fältarbete
Label
Eating culture : an anthropological guide to food, Gillian Crowther
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 285-311) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction: Setting the anthropological table : An anthropological appetite for food ; Social anthropological methods and principles ; Ethnographic fieldwork, local and global ; A theoretical trifle ; Cuisines -- pt. 1. Edibility : 1. Omnivorousness: defining food : Omnivorousness ; The omnivore's dilemma ; Food classifications and rules ; Humoral classifications ; Nutritional classifications ; State-based nutritional food rules -- pt. 2. Ingredients : 2. Settled ingredients: domestic food production : Food-getting strategies and cuisines ; Hunter-gathering or foraging ; Domestication of plants and animals ; Pastoralism ; Horticulture ; Agriculture ; Exchanging ingredients and flavours -- 3. Mobile ingredients: global food production : Further agricultural intensification ; Exporting industrial agriculture ; Commercializing food: industrial and national cuisines -- pt. 3. Cooking : 4. Cooks and kitchens: The origins of fire use and cooking ; Cooking techniques ; Cooking and food-getting strategies ; Thinking through cooking: the culinary triangle ; Cooking and gender ; Men's conspicuous cooking: public cuisine ; Domestic kitchens: home-cooked cuisines -- 5. Recipes and dishes : Recipes: creating dishes ; Experiential cooking: domestic recipes ; Textual cooking: commercial recipes ; Cookbooks: codifying national cuisines ; British cuisine: cookbooks and dishes ; Cookbooks: travelling recipes and dishes -- pt. 4. Eating : 6. Eating-in: commensality and gastro-politics : Patterns of eating ; When: mealtimes ; What: dishes and proper meals ; How: commensality ; Where: private and public ; Who: kin to strangers ; Gastro-politics ; Special meals: feasting -- 7. Eating-out and gastronomy : Eating away from home: a risky business? ; Street food: eating standing up ; Public eating: sitting down ; Characteristics of restaurants ; Gastronomy: cultivating culinary taste ; Types of restaurants: culinary foodscapes ; Indian cuisine in Britain ; Chinese cuisine in North America ; Restaurants as "ethnosites": cross-cultural encounters -- pt. 5. Digesting : 8. Gastro-anomie: global indigestion : Globalized industrial food: gastro-anomie ; Indigenous gastro-anomie ; Digesting the discourse ; Angry farmers: food sovereignty ; Food crises: food security ; Food insecurity: health, gastro-anomie, and cuisines -- 9. Local digestion: making the global at home : Localizing global foods: from sushi to hamburgers ; Globalized commodities ; Locavorism: eating locally ; Farmers' markets: local foods and faces ; Ethical consumers: local and global implications -- Epilogue: Leftovers to takeaway : takeaway cuisine ; Takeaway leftovers
Control code
ocn842884159
Dimensions
24 cm
Extent
xxx, 324 pages, 8 unnumbered pages of plates
Isbn
9781442607750
Lccn
2013370360
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations (some colour)
System control number
  • (Sirsi) i9781442604650
  • (OCoLC)842884159
Label
Eating culture : an anthropological guide to food, Gillian Crowther
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 285-311) and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Introduction: Setting the anthropological table : An anthropological appetite for food ; Social anthropological methods and principles ; Ethnographic fieldwork, local and global ; A theoretical trifle ; Cuisines -- pt. 1. Edibility : 1. Omnivorousness: defining food : Omnivorousness ; The omnivore's dilemma ; Food classifications and rules ; Humoral classifications ; Nutritional classifications ; State-based nutritional food rules -- pt. 2. Ingredients : 2. Settled ingredients: domestic food production : Food-getting strategies and cuisines ; Hunter-gathering or foraging ; Domestication of plants and animals ; Pastoralism ; Horticulture ; Agriculture ; Exchanging ingredients and flavours -- 3. Mobile ingredients: global food production : Further agricultural intensification ; Exporting industrial agriculture ; Commercializing food: industrial and national cuisines -- pt. 3. Cooking : 4. Cooks and kitchens: The origins of fire use and cooking ; Cooking techniques ; Cooking and food-getting strategies ; Thinking through cooking: the culinary triangle ; Cooking and gender ; Men's conspicuous cooking: public cuisine ; Domestic kitchens: home-cooked cuisines -- 5. Recipes and dishes : Recipes: creating dishes ; Experiential cooking: domestic recipes ; Textual cooking: commercial recipes ; Cookbooks: codifying national cuisines ; British cuisine: cookbooks and dishes ; Cookbooks: travelling recipes and dishes -- pt. 4. Eating : 6. Eating-in: commensality and gastro-politics : Patterns of eating ; When: mealtimes ; What: dishes and proper meals ; How: commensality ; Where: private and public ; Who: kin to strangers ; Gastro-politics ; Special meals: feasting -- 7. Eating-out and gastronomy : Eating away from home: a risky business? ; Street food: eating standing up ; Public eating: sitting down ; Characteristics of restaurants ; Gastronomy: cultivating culinary taste ; Types of restaurants: culinary foodscapes ; Indian cuisine in Britain ; Chinese cuisine in North America ; Restaurants as "ethnosites": cross-cultural encounters -- pt. 5. Digesting : 8. Gastro-anomie: global indigestion : Globalized industrial food: gastro-anomie ; Indigenous gastro-anomie ; Digesting the discourse ; Angry farmers: food sovereignty ; Food crises: food security ; Food insecurity: health, gastro-anomie, and cuisines -- 9. Local digestion: making the global at home : Localizing global foods: from sushi to hamburgers ; Globalized commodities ; Locavorism: eating locally ; Farmers' markets: local foods and faces ; Ethical consumers: local and global implications -- Epilogue: Leftovers to takeaway : takeaway cuisine ; Takeaway leftovers
Control code
ocn842884159
Dimensions
24 cm
Extent
xxx, 324 pages, 8 unnumbered pages of plates
Isbn
9781442607750
Lccn
2013370360
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations (some colour)
System control number
  • (Sirsi) i9781442604650
  • (OCoLC)842884159

Library Locations

    • Waubonsee: Aurora Downtown CampusBorrow it
      1st Floor 18 S. River St., Aurora, IL, 60506-4178, US
      41.7587304 -88.3172925
Processing Feedback ...