Eating Culture: An Anthropological Guide to Food, Second Edition

By Gillian Crowther

© 2018

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.

Continue Reading Read Less

Product Details

  • Division: Higher Education
  • World Rights
  • Page Count: 384 pages
  • Illustrations: 100
  • Dimensions: 7.5in x 0.9in x 9.3in
Product Formats

SaveUP TO

Book Formats

SKU# HE000734

  • PUBLISHED MAY 2018
    From: $46.95
    ISBN 9781487593292
  • PUBLISHED MAY 2018
    From: $103.00
    ISBN 9781487593308
  • AVAILABLE JUN 2018
    From: $37.95

Quick Overview

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.

Eating Culture: An Anthropological Guide to Food, Second Edition

By Gillian Crowther

© 2018

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.

Continue Reading Read Less

Product Details

  • Division: Higher Education
  • World Rights
  • Page Count: 384 pages
  • Illustrations: 100
  • Dimensions: 7.5in x 0.9in x 9.3in
  • Reviews

    "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

    “Gillian Crowther’s Eating Culture: An Anthropological Guide to Food is 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

    "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 Information

    Gillian Crowther is Professor of Anthropology at Capilano University in Vancouver, British Columbia.
  • Table of contents

    Introduction: Setting the Anthropological Table

    1. Omnivorousness: Defining Food

    Omnivorousness
    The Omnivore’s Dilemma
    Food Classification and Rules
    Humoral Systems: Europe and India
    Nutritional Science

    2. Settled Ingredients: Domestic Food Production

    Food-Getting Strategies and Cuisines
    Hunter-Gathering or Foraging
    Domestication
    Pastoralism
    Horticulture
    Agriculture

    3. Mobile Ingredients: Global Food Production

    Exchanging Ingredients and Flavors: The Columbian Exchange
    Further Agricultural Intensification
    Exporting Industrial Agriculture
    Commercializing Food
    Case Studies: India, Guatemala, British Columbia

    4. Cooks and Kitchens

    The Origins of Fire Use and Cooking
    Cooking Techniques
    Cooking and Food-Getting Strategies
    Shopping and Cooking
    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: Traveling Recipes and Dishes

    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
    Celebratory Feasts

    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
    Indigenous Restaurants
    Mainstream Restaurants
    Immigrants and Ethnic Restaurants

    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

    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

By the Same Author(s)