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| eating culture an anthropological guide to food: Eating Culture Gillian Crowther, 2018-05-15 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. |
| eating culture an anthropological guide to food: Eating Culture Gillian Crowther, 2013-09-26 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. |
| eating culture an anthropological guide to food: Eating Culture Gillian Crowther, 2013 EmEating Culture/em is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. |
| eating culture an anthropological guide to food: Food Studies Willa Zhen, 2019-01-10 Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensory, tactile, and experiential. Food Studies: A Hands-on Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom – without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. A fantastic resource for supporting student engagement and learning, the book features: - practical activities, such as grinding grains to learn about the importance of food technology; working with restaurant menus to understand changes in food trends, tastes, and ingredients; writing food poetry; and many more - pedagogical features such as learning objectives, discussion questions, suggested readings, and a glossary - a companion website offering lesson plans, worksheets, and links to additional resources. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy. |
| eating culture an anthropological guide to food: Edible Histories, Cultural Politics Franca Iacovetta, Valerie J. Korinek, Marlene Epp, 2012-01-01 Based on findings from menus, cookbooks, government documents, advertisements, media sources, oral histories, memoirs, and archival collections, Edible Histories offers a veritable feast of original research on Canada's food history and its relationship to culture and politics. This exciting collection explores a wide variety of topics, including urban restaurant culture, ethnic cuisines, and the controversial history of margarine in Canada. It also covers a broad time-span, from early contact between European settlers and First Nations through the end of the twentieth century. |
| eating culture an anthropological guide to food: Everyone Eats E. N. Anderson, 2005-03-01 Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment. |
| eating culture an anthropological guide to food: DIY Mushroom Cultivation Willoughby Arevalo, 2019-07-16 Offering clear and comprehensive instructions for low-tech growing for a range of budgets, interests, and scales, this book offers practical inspiration and a sense that hey, I can do this! –— DANIELLE STEVENSON, owner, DIY Fungi DIY Mushroom Cultivation is full of proven, reliable, low-cost techniques for home-scale cultivation that eliminate the need for a clean-air lab space to grow various mushrooms and their mycelium. Beautiful full-color photos and step-by-step instructions accompany a foundation of mushroom biology and ecology to support a holistic understanding of the practice. Growing techniques are applicable year-round, for any space from house to apartment, and for any climate, budget, or goal. Techniques include: Setting up a home growing space Inexpensive, simple DIY equipment Culture creation from mushroom tissue or spores Growing and using liquid cultures and grain spawn Growing mushrooms on waste streams Indoor fruiting Outdoor mushroom gardens and logs Harvesting, processing, tinctures, and cooking. Whether you hunt mushrooms or dream about growing and working with them but feel constrained by a small living space, DIY Mushroom Cultivation is the ideal guide for getting started in the fascinating and delicious world of fungiculture. |
| eating culture an anthropological guide to food: Food Culture Janet Chrzan, John Brett, 2017-02-01 This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods. |
| eating culture an anthropological guide to food: Nutritional Anthropology Darna L. Dufour, Alan H. Goodman, Gretel H. Pelto, 2013 Revised for the first time in ten years, the second edition of Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition continues to blend biological and cultural approaches to this dynamic discipline. While this revision maintains the format and philosophy that grounded the first edition, the text has been revamped and revitalized with new and updated readings, sections, introductions, and pedagogical materials that cover current global food trade and persistent problems of hunger in equal measure. Unlike any other book on the market, Nutritional Anthropology fuses issues past and present, local and global, and biological and cultural in order to give students a comprehensive foundation in food and nutrition. |
| eating culture an anthropological guide to food: The Social Archaeology of Food Christine A. Hastorf, 2017 Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society |
| eating culture an anthropological guide to food: Good to Eat Marvin Harris, 1998-07-02 Why are human food habits so diverse? Why do Americans recoil at the thought of dog meat? Jews and Moslems, pork? Hindus, beef? Why do Asians abhor milk? In Good to Eat, best-selling author Marvin Harris leads readers on an informative detective adventure to solve the worlds major food puzzles. He explains the diversity of the worlds gastronomic customs, demonstrating that what appear at first glance to be irrational food tastes turn out really to have been shaped by practical, economic, or political necessity. In addition, his smart and spirited treatment sheds wisdom on such topics as why there has been an explosion in fast food, why history indicates that its bad to eat people but good to kill them, and why children universally reject spinach. Good to Eat is more than an intellectual adventure in food for thought. It is a highly readable, scientifically accurate, and fascinating work that demystifies the causes of myriad human cultural differences. |
| eating culture an anthropological guide to food: Cooking, Cuisine and Class Jack Goody, 1982-06-24 This wide ranging book explores the relationship between cuisine and class structure, and examines how cooking in the Third World is changing as a result of the impact of the West. Material discussed is both historical and anthropological, and ranges from China to Britain. |
| eating culture an anthropological guide to food: Reconstructing Obesity Megan B. McCullough, Jessica A. Hardin, 2013-10-01 In the crowded and busy arena of obesity and fat studies, there is a lack of attention to the lived experiences of people, how and why they eat what they do, and how people in cross-cultural settings understand risk, health, and bodies. This volume addresses the lacuna by drawing on ethnographic methods and analytical emic explorations in order to consider the impact of cultural difference, embodiment, and local knowledge on understanding obesity. It is through this reconstruction of how obesity and fatness are studied and understood that a new discussion will be introduced and a new set of analytical explorations about obesity research and the effectiveness of obesity interventions will be established. |
| eating culture an anthropological guide to food: Stuff Daniel Miller, 2013-04-25 Things make us just as much as we make things. And yet, unlike the study of languages or places, there is no discipline devoted to the study of material things. This book shows why it is time to acknowledge and confront this neglect and how much we can learn from focusing our attention on stuff. The book opens with a critique of the concept of superficiality as applied to clothing. It presents the theories that are required to understand the way we are created by material as well as social relations. It takes us inside the very private worlds of our home possessions and our processes of accommodating. It considers issues of materiality in relation to the media, as well as the implications of such an approach in relation, for example, to poverty. Finally, the book considers objects which we use to define what it is to be alive and how we use objects to cope with death. Based on more than thirty years of research in the Caribbean, India, London and elsewhere, Stuff is nothing less than a manifesto for the study of material culture and a new way of looking at the objects that surround us and make up so much of our social and personal life. |
| eating culture an anthropological guide to food: Edible Identities: Food as Cultural Heritage Ronda L. Brulotte, Michael A. Di Giovine, 2016-04-29 Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation. |
| eating culture an anthropological guide to food: Eating Puerto Rico Cruz Miguel Ortíz Cuadra, 2013-10-14 Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change. |
| eating culture an anthropological guide to food: The Language of Food Dan Jurafsky, 2015-10-27 A 2015 James Beard Award Finalist: Eye-opening, insightful, and huge fun to read. —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like rich and crispy, zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy. |
| eating culture an anthropological guide to food: Eating Culture Gillian Crowther, 2025-05-09 Eating Culture chews over the continuities and changes in human food consumption, from hunter-gathering to ultra-processed foods, to digest the ramifications for people’s identity-work, health, and long-term cultural distinction. The new edition uses the concept of cuisine to trace humanity’s relationship with food, thematically explored through health, sociality, and identity. It evaluates dietary change, decent meals, and food commodification, alongside threats to security and health. Drawing on ethnographic examples, dietary transitions are situated in changing political, economic, and social circumstances, presenting a critical approach necessary to explore our current global food system. Chapters on cooking, recipes, and eating-in and out offer relatable examples, underlining the significance of everyday life and incorporating an ethnographic approach that extends into practical exercises aligned with each chapter’s themes, to highlight the relevancy of our own experiences. Vividly illustrated, the book explores dishes from various global cuisines, offering insights into people’s culinary traditions and enriching our understanding and appreciation of food as a fundamental aspect of culture in our daily lives. Ultimately, Eating Culture presents a critical examination of how deeply food is entwined with our identity. |
| eating culture an anthropological guide to food: First Bite Bee Wilson, 2015-12-01 We are not born knowing what to eat; as omnivores it is something we each have to figure out for ourselves. From childhood onward, we learn how big a portion is and how sweet is too sweet. We learn to enjoy green vegetables -- or not. But how does this education happen? What are the origins of taste? In First Bite, award-winning food writer Bee Wilson draws on the latest research from food psychologists, neuroscientists, and nutritionists to reveal that our food habits are shaped by a whole host of factors: family and culture, memory and gender, hunger and love. Taking the reader on a journey across the globe, Wilson introduces us to people who can only eat foods of a certain color; prisoners of war whose deepest yearning is for Mom's apple pie; a nine year old anosmia sufferer who has no memory of the flavor of her mother's cooking; toddlers who will eat nothing but hotdogs and grilled cheese sandwiches; and researchers and doctors who have pioneered new and effective ways to persuade children to try new vegetables. Wilson examines why the Japanese eat so healthily, whereas the vast majority of teenage boys in Kuwait have a weight problem -- and what these facts can tell Americans about how to eat better. The way we learn to eat holds the key to why food has gone so disastrously wrong for so many people. But Wilson also shows that both adults and children have immense potential for learning new, healthy eating habits. An exploration of the extraordinary and surprising origins of our tastes and eating habits, First Bite also shows us how we can change our palates to lead healthier, happier lives. |
| eating culture an anthropological guide to food: Ancestral Lines John Barker, 2016-04-05 This compelling ethnography offers a nuanced case study of the ways in which the Maisin of Papua New Guinea navigate pressing economic and environmental issues. Beautifully written and accessible to most readers, Ancestral Lines is designed with introductory cultural anthropology courses in mind. Barker has organized the book into chapters that mirror many of the major topics covered in introductory cultural anthropology, such as kinship, economic pursuit, social arrangements, gender relations, religion, politics, and the environment. The second edition has been revised throughout, with a new timeline of events and a final chapter that brings readers up to date on important events since 2002, including a devastating cyclone and a major court victory against the forestry industry. |
| eating culture an anthropological guide to food: Food in a Changing Climate Alana Mann, 2021-02-15 Chapter 1: We didn’t Start the FireChapter 2: Food under Fossil Capitalism Chapter 3: Framing the Future of Food Chapter 4: Changing our Water Ways Chapter 5: The Getting of Nutritional Wisdom Chapter 6: Resilience through Resistance |
| eating culture an anthropological guide to food: Food and Nutrition Paul Fieldhouse, 2013-12-14 As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits. |
| eating culture an anthropological guide to food: The Seven Culinary Wonders of the World Jenny Linford, 2018-10-16 A culinary history of the seven food staples that have shaped human history, including 63 original recipes The Seven Culinary Wonders of the World is a global culinary history told through the stories of seven essential ingredients found in cuisines all over the world: honey, salt, chile, pork, rice, cacao, and tomato. Each of these foundational ingredients has played a long and valuable role in human foodways and culture, and each has its own fascinating history. This engagingly illustrated book traces the journeys of these foodstuffs as they were transported from their regions of origin to faraway cultures and countries, there to take up starring roles in new cuisines. The Seven Culinary Wonders of the World explores each food in depth, beautifully illustrated by specially commissioned artworks, and views them through a number of prisms--social, cultural, historical, and botanical--to offer readers fresh, informative insights into seemingly everyday foods that reveal themselves as wondrous. The rich and diverse cultural stories of these seven ingredients are also told, from the magical and aphrodisiac powers associated with cacao in Mesoamerican culture to the introduction of tomatoes to Europe by the Spanish conquistadors in the sixteenth century and the earliest cultivation of rice in China's Pearl Valley. Readers can take the seven ingredients into their own kitchens via 63 original recipes for dishes both traditional and innovative. |
| eating culture an anthropological guide to food: Pop Music, Pop Culture Chris Rojek, 2011-06-13 What is happening to pop music and pop culture? Synthesizers, samplers and MDI systems have allowed anyone with basic computing skills to make music. Exchange is now automatic and weightless with the result that the High Street record store is dying. MySpace, Twitter and You Tube are now more important publicity venues for new bands than the concert tour routine. Unauthorized consumption in the form of illegal downloading has created a financial crisis in the industry. The old postwar industrial planning model of pop, which centralized control in the hands of major record corporations, and divided the market into neat segments, is dissolving in front of our eyes. This book offers readers a comprehensive guide to understanding pop music today. It provides a clear survey of the field and a description of core concepts. The main theoretical approaches to the analysis of pop are described and critically assessed. The book includes a major investigation of the revolutionary changes in the production, exchange and consumption of pop music that are currently underway. Pop Music, Pop Culture is an accomplished, magnetically interesting guide to understanding pop music today. |
| eating culture an anthropological guide to food: Drawn to See Andrew Causey, 2016-11-04 In this meditation/how-to guide on drawing as an ethnographic method, Andrew Causey offers insights, inspiration, practical techniques, and encouragement for social scientists interested in exploring drawing as a way of translating what they see during their research. |
| eating culture an anthropological guide to food: Introducing the Sociology of Food and Eating Anne Murcott, 2019-02-07 This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating. |
| eating culture an anthropological guide to food: Eating Out in Europe Marc Jacobs, Peter Scholliers, 2003-06-01 Europeans are eating out in unprecedented numbers - in cafs, pubs, brasseries and restaurants. Globalization brought about changes in patterns of leisure and consumption, as well as a democratization of restaurant culture. But what if we open up this concept of 'eating out' to include any eating that takes place outside the home? What cultural shifts can we see through time? What differences can we discover about pre-industrial, industrial and post-industrial societies?Eating Out in Europe addresses such questions as it examines changes in eating patterns through time. 'Eating out' is broadly conceived to cover everything from nibbling a pizza at work to dining in an exquisite restaurant, from suffering an institutional lunch at the school cafeteria to enjoying the natural world with a picnic. The meaning of eating out clearly varies enormously depending on the setting, circumstances and significance of the meal. The contributors describe and interpret the huge changes that occurred in eating habits throughout Europe by analyzing such factors as urbanization, technological innovation, demographic growth, employment patterns and identity formation. Case studies include the evolution of the pub, the rise of the fast food industry in Britain, picnicking in nineteenth-century France, snack culture in the Netherlands, industrial canteens in Germany, the rise of restaurants in Norway and countryside traditions in Hungary, among others. Fully comprehensive and illustrated, the contributors draw on examples throughout Europe from the late eighteenth century to the present day. |
| eating culture an anthropological guide to food: The Practice of Eating Alan Warde, 2016-01-19 This book reconstructs and extends sociological approaches to the understanding of food consumption. It identifies new ways to approach the explanation of food choice and it develops new concepts which will help reshape and reorient common understandings. Leading sociologist of food, Alan Warde, deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating. The book falls into two parts. The first part establishes a basis for a practice-theoretic account of eating. Warde reviews research on eating, introduces theories of practice and constructs eating as a scientific object. The second part develops key concepts for the analysis of eating as a practice, showing how concepts like habit, routine, embodiment, repetition and convention can be applied to explain how eating is organised and coordinated through the generation, reproduction and transformation of a multitude of individual performances. The Practice of Eating thus addresses both substantive problems concerning the explanation of food habits and currently controversial issues in social theory, illustrated by detailed empirical analysis of some aspects of contemporary culinary life. It will become required reading for students and scholars of food and consumption in a wide range of disciplines, from sociology, anthropology and cultural studies to food studies, culinary studies and nutrition science. |
| eating culture an anthropological guide to food: Food And Evolution Marvin Harris, Eric B. Ross, 1987 Author note: Marvin Harris is a Graduate Research Professor of Anthropology at the University of Florida. Eric B. Ross has taught at Mount Holyoke and the University of Michigan. |
| eating culture an anthropological guide to food: The Comfort of Things Daniel Miller, 2013-04-24 What do we know about ordinary people in our towns and cities, about what really matters to them and how they organize their lives today? This book visits an ordinary street and looks into thirty households. It reveals the aspirations and frustrations, the tragedies and accomplishments that are played out behind the doors. It focuses on the things that matter to these people, which quite often turn out to be material things – their house, the dog, their music, the Christmas decorations. These are the means by which they express who they have become, and relationships to objects turn out to be central to their relationships with other people – children, lovers, brothers and friends. If this is a typical street in a modern city like London, then what kind of society is this? It’s not a community, nor a neighbourhood, nor is it a collection of isolated individuals. It isn’t dominated by the family. We assume that social life is corrupted by materialism, made superficial and individualistic by a surfeit of consumer goods, but this is misleading. If the street isn’t any of these things, then what is it? This brilliant and revealing portrayal of a street in modern London, written by one the most prominent anthropologists, shows how much is to be gained when we stop lamenting what we think we used to be and focus instead on what we are now becoming. It reveals the forms by which ordinary people make sense of their lives, and the ways in which objects become our companions in the daily struggle to make life meaningful. |
| eating culture an anthropological guide to food: The Secret of Our Success Joseph Henrich, 2017-10-17 How our collective intelligence has helped us to evolve and prosper Humans are a puzzling species. On the one hand, we struggle to survive on our own in the wild, often failing to overcome even basic challenges, like obtaining food, building shelters, or avoiding predators. On the other hand, human groups have produced ingenious technologies, sophisticated languages, and complex institutions that have permitted us to successfully expand into a vast range of diverse environments. What has enabled us to dominate the globe, more than any other species, while remaining virtually helpless as lone individuals? This book shows that the secret of our success lies not in our innate intelligence, but in our collective brains—on the ability of human groups to socially interconnect and learn from one another over generations. Drawing insights from lost European explorers, clever chimpanzees, mobile hunter-gatherers, neuroscientific findings, ancient bones, and the human genome, Joseph Henrich demonstrates how our collective brains have propelled our species' genetic evolution and shaped our biology. Our early capacities for learning from others produced many cultural innovations, such as fire, cooking, water containers, plant knowledge, and projectile weapons, which in turn drove the expansion of our brains and altered our physiology, anatomy, and psychology in crucial ways. Later on, some collective brains generated and recombined powerful concepts, such as the lever, wheel, screw, and writing, while also creating the institutions that continue to alter our motivations and perceptions. Henrich shows how our genetics and biology are inextricably interwoven with cultural evolution, and how culture-gene interactions launched our species on an extraordinary evolutionary trajectory. Tracking clues from our ancient past to the present, The Secret of Our Success explores how the evolution of both our cultural and social natures produce a collective intelligence that explains both our species' immense success and the origins of human uniqueness. |
| eating culture an anthropological guide to food: Pre-Columbian Foodways John Staller, Michael Carrasco, 2009-11-24 The significance of food and feasting to Pre-Columbian Mesoamerican cultures has been extensively studied by archaeologists, anthropologists and art historians. Foodways studies have been critical to our understanding of early agriculture, political economies, and the domestication and management of plants and animals. Scholars from diverse fields have explored the symbolic complexity of food and its preparation, as well as the social importance of feasting in contemporary and historical societies. This book unites these disciplinary perspectives — from the social and biological sciences to art history and epigraphy — creating a work comprehensive in scope, which reveals our increasing understanding of the various roles of foods and cuisines in Mesoamerican cultures. The volume is organized thematically into three sections. Part 1 gives an overview of food and feasting practices as well as ancient economies in Mesoamerica. Part 2 details ethnographic, epigraphic and isotopic evidence of these practices. Finally, Part 3 presents the metaphoric value of food in Mesoamerican symbolism, ritual, and mythology. The resulting volume provides a thorough, interdisciplinary resource for understanding, food, feasting, and cultural practices in Mesoamerica. |
| eating culture an anthropological guide to food: Confronting Culture David Inglis, John Hughson, 2003-10-10 Confronting Culture offers a clear and accessible discussion and analysis of the complex field of the sociology of culture, and how it compares with approaches developed within cultural studies. An accessible guide to the complex field of the sociological study of culture. Unique in showing how sociological understandings of culture often differ from rival approaches in the discipline of cultural studies. Introduces the various ways of thinking sociologically about culture that have been developed over the last century. Examines the legacy of classical sociology for the sociology of culture, and situates thinking about culture within the historical, cultural and social contexts of the rival schools of thought in the US, UK, France and Germany. Examples of topics under discussion include the rise of postmodernism, the American production of culture approach, and the cultural sociology of Pierre Bourdieu. |
| eating culture an anthropological guide to food: Food, Feasts, and Faith Paul Fieldhouse, 2017-04-17 An indispensable resource for exploring food and faith, this two-volume set offers information on food-related religious beliefs, customs, and practices from around the world. Why do Catholics eat fish on Fridays? Why are there retirement homes for aged cows in India? What culture holds ceremonies to welcome the first salmon? More than five billion people worldwide claim a religious identity that shapes the way they think about themselves, how they act, and what they eat. Food, Feasts, and Faith: An Encyclopedia of Food Culture in World Religions explores how the food we eat every day often serves purposes other than to keep us healthy and stay alive: we eat to express our faith and to adhere to ethnic or cultural traditions that are part of who we are. This book provides readers with an understanding of the rich world of food and faith. It contains more than 200 alphabetically arranged entries that describe the beliefs and customs of well-established major world religions and sects as well as those of smaller faith communities and new religious movements. The entries cover topics such as religious food rules, religious festivals and symbolic foods, and vegetarianism and veganism, as well as general themes such as rites of passage, social justice, hospitality, and compassion. Each entry on religion explains what the religious dietary laws and guidelines are and how these were interpreted and put into practice historically and in modern settings. The coverage also includes important festivals and feast days as well as significant religious figures and organizations. Additionally, some 160 sidebars provide examples and more detailed information as well as fun facts. |
| eating culture an anthropological guide to food: Devoured Sophie Egan, 2016-05-03 A provocative look at how and what Americans eat and why—a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics that reveals how the way we live shapes the way we eat. Food writer and Culinary Institute of America program director Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad. Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great. Egan raises a host of intriguing questions: Why does McDonald’s have 107 items on its menu? Why are breakfast sandwiches, protein bars, and gluten-free anything so popular? Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal? The search for answers takes her across the culinary landscape, from the prioritization of convenience over health to the unintended consequences of “perks” like free meals for employees; from the American obsession with “having it our way” to the surge of Starbucks, Chipotle, and other chains individualizing the eating experience; from high culture—artisan and organic and what exactly “natural” means—to low culture—the sale of 100 million Taco Bell Doritos Locos Tacos in ten weeks. She also looks at how America’s cuisine—like the nation itself—has been shaped by diverse influences from across the globe. Devoured weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America. |
| eating culture an anthropological guide to food: The Oxford Handbook of Food History Jeffrey M. Pilcher, 2012-11-08 The final chapter in this section explores the uses of food in the classroom. |
| eating culture an anthropological guide to food: Much Depends On Dinner Margaret Visser, 2012-05-15 Course by course, Margaret Visser examines an ordinary meal—corn, salt, butter, chicken, rice, lettuce, olive oil, lemon juice and ice cream—to show the unexpected history, mythology and taboos behind what we eat. |
| eating culture an anthropological guide to food: Gastronomy Margaret L. Arnott, 1975 |
| eating culture an anthropological guide to food: Food in Chinese Culture Kwang-chih Chang, 1981 |
| eating culture an anthropological guide to food: The Cultural Politics of Food and Eating James L. Watson, Melissa L. Caldwell, 2004-12-27 The Cultural Politics of Food and Eating offers an ethnographically informed perspective on the ways in which people use food to make sense of life in an increasingly interconnected world. Uses food as a central idiom for teaching about culture and addresses broad themes such as globalization, capitalism, market economies, and consumption practices Spanning 5 continents, features studies from 11 countries—Japan, China, Russia, Ukraine, Germany, France, Burkina Faso, Chile, Trinidad, Mexico, and the United States Offers discussion of such hot topics as sushi, fast food, gourmet foods, and food scares and contamination |
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Eating Culture An Anthropological Guide To Food
Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food, as well as the key role that food plays …
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Eating Culture An Anthropological Guide To Food
Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food, as well as the key role that food plays …
Eating Culture An Anthropological Guide To Food
Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food, as well as the key role that food plays …
Eating Culture An Anthropological Guide To Food
Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food, as well as the key role that food plays …
Eating Culture An Anthropological Guide To Food
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