Eating Culture: An Anthropological Guide to Food, Second Edition
From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture.
The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.
- Division: Higher Education
- World Rights
- Page Count: 384 pages
- Illustrations: 100
- Dimensions: 7.5in x 0.9in x 9.3in
“It is written in a clear and comprehensible manner for those interested in food studies, not only from an anthropological perspective, but also encompassing the stance of social sciences, and is much more than a mere introduction or textbook. The author reveals personal involvement in the way her own research is incorporated into the text, and the theory is creatively interwoven with an ethnographic approach.”
Journal of the Royal Anthropological Institute
“... A great introductory read for students (or anyone) interested in thinking about how and why we 'do food' in modern societies.”
Cuizine: The Journal of Canadian Food Cultures
"The second edition, with its colored ink and attention to design, is gorgeous—a true feast for the eyes. The updates are all very helpful, not just superficial, and engage even more pointedly with current food issues. I couldn’t be more pleased!"
Susan D. Blum, The University of Notre Dame
"A feast of ideas, insights, surprising connections, and delights: Eating Culture provides an engrossing journey through humanity’s past and present engagements with food. It is a wonderful introduction to the anthropology of food and, indeed, to anthropology in general."
John Barker, University of British Columbia
"In anthropology, we study food in order to better understand societies and cultures. Eating Culture provides an expansive, thorough, and very readable explanation of how we do that and of what we have so far understood."
David Beriss, University of New Orleans
"What a satisfying ‘meal’ Crowther has prepared! A rich and nuanced take on food and culture."
Stephen Wooten, University of Oregon
Author InformationGillian Crowther is Professor of Anthropology at Capilano University in Vancouver, British Columbia.
Table of contents
List of Illustrations
List of Tables, Diagrams and Boxes
Prologue: Setting the Anthropological Table
An Anthropological Appetite for Food
Social Anthropological Methods and Principles
Pondering the Imponderabilia: An Autoethnographic Approach
1. Omnivorousness: Classifying Food
The Omnivore’s Dilemma
Food Classifications and Rules
Eating for Health: Whose Rules? Whose Authority?
Redux Omnivore’s Dilemma: Too Many Rules, Too Much Food?
2. Settled Ingredients: Domestic Food Production
Food-Getting Strategies and Cuisines
Hunter-Gathering or Foraging
Domestication of Plants and Animals
3. Mobile Ingredients: Roots, Routes, and Realities of Industrialized Agriculture
Imagining Global Routes
Long-Distance Trade Routes: Spices and Exotic Foods
Roots of Industrialized Agricultural: Plentiful Food for All?
Retailing Food: Markets to Supermarkets
Exporting Industrial Agriculture
4. Cooks and Kitchens
The Origins of Fire Use and Cooking
Cooking and Food-Getting Strategies
Beyond Culinary Triangles: Toward Contextual Meanings
Cooking and Gender
Men’s Conspicuous Cooking: Public Cuisine
Chefs, Celebrity, and the Shaping of National Cuisines
Domestic Kitchens: Gender and Home Cooking
5. Recipes and Dishes
Recipes: Creating Dishes
Experiential Cooking: Performing Domestic Recipes
Textual Cooking: Reading Commercial Recipes
Cookbooks: Codifying National Cuisines
British Cuisine: From Cookbooks to Curry
6. Eating In: Commensality and Gastro-Politics
Meals: Patterns of Eating
Special Meals: Feasting
Types of Feasts
7. Eating Out and Gastronomy
Eating Away from Home: A Risky Business?
Street Food: Eating Standing Up
Restaurant Food: Eating Sitting Down
Characteristics of Restaurants
Gastronomy: Cultivating Culinary Taste
Types of Restaurants: Gastronomic Foodscapes
Ethnic Cuisines: Diaspora Dining
Restaurants as “Ethnosites”: Cross-Cultural Encounters
8. Global Indigestion: Resetting the Agenda for Food Security
Indigestion: Malnutrition and Global Gastro-Politics
From the Top Down: The Gastro-Politics of Food In/Security
Four Pillars of Food Security
Food Quantity: The FAO’s Agenda and Challenges
Resetting the FAO Agenda: Sustainable Agriculture
Food Quality: The WHO’s Agenda and Challenges
Resetting the WHO Agenda: Healthy Diet
From the Ground Up: Grassroots Activism
Resetting the Menu: Food Security and Healthy Food
9. Local Digestion: Making the Global at Home
Foodscapes: Materializing Global Foods
Local Shopping: Retailing the Meaning of Food
Fast and Tasty: Localizing Global Dishes
Locavorism: Eating Locally
Farmers’ Markets: Local Foods and Faces
Brew and Serve: Localizing a Global Beverage
Hybrid Consumption: Local and Global Realities
Epilogue: Leftovers to Takeaway
Subjects and Courses