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| the handbook of food and anthropology: The Handbook of Food and Anthropology Jakob A. Klein, James L. Watson, 2016-08-25 Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. 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. 20 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. |
| the handbook of food and anthropology: 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. |
| the handbook of food and anthropology: The SAGE Handbook of Cultural Anthropology Lene Pedersen, Lisa Cliggett, 2021-03-31 The SAGE Handbook of Cultural Anthropology is the first instalment of The SAGE Handbook of the Social Sciences series and encompasses major specialities as well as key interdisciplinary themes relevant to the field. Globally, societies are facing major upheaval and change, and the social sciences are fundamental to the analysis of these issues, as well as the development of strategies for addressing them. This handbook provides a rich overview of the discipline and has a future focus whilst using international theories and examples throughout. The SAGE Handbook of Cultural Anthropology is an essential resource for social scientists globally and contains a rich body of chapters on all major topics relevant to the field, whilst also presenting a possible road map for the future of the field. Part 1: Foundations Part 2: Focal Areas Part 3: Urgent Issues Part 4: Short Essays: Contemporary Critical Dynamics |
| the handbook of food and anthropology: The Handbook of Food Research Anne Murcott, Warren Belasco, Peter Jackson, 2013-08-15 The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done. |
| the handbook of food and anthropology: Food and Language Kathleen C. Riley, Amy L. Paugh, 2018-08-08 Food and Language: Discourses and Foodways across Cultures explores in innovative ways how food and language are intertwined across cultures and social settings. How do we talk about food? How do we interact in its presence? How do we use food to communicate? And how does social interaction feed us? The book assumes no previous linguistic or anthropological knowledge but provides readers with the understanding to pursue further research on the subject. With a full glossary at the end of the book and additional tools hosted on an eResources page (such as recommended web and video links and some suggested research exercises), this book serves as an ideal introduction for courses on food, language, and food-and-language in anthropology departments, linguistics departments, and across the humanities and social sciences. It will also appeal to any reader interested in the semiotic interplay between food and language. |
| the handbook of food and anthropology: Handbook of Anthropology in Business Rita M Denny, Patricia L Sunderland, 2016-06-16 In recent years announcements of the birth of business anthropology have ricocheted around the globe. The first major reference work on this field, the Handbook of Anthropology in Business is a creative production of more than 60 international scholar-practitioners working in universities and corporate settings from high tech to health care. Offering broad coverage of theory and practice around the world, chapters demonstrate the vibrant tensions and innovation that emerge in intersections between anthropology and business and between corporate worlds and the lives of individual scholar-practitioners. Breaking from standard attempts to define scholarly fields as products of fixed consensus, the authors reveal an evolving mosaic of engagement and innovation, offering a paradigm for understanding anthropology in business for years to come. |
| the handbook of food and anthropology: 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. |
| the handbook of food and anthropology: 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. |
| the handbook of food and anthropology: The Routledge Handbook of Sustainable Food and Gastronomy Philip Sloan, Willy Legrand, Clare Hindley, 2015-06-12 The issues surrounding the provision, preparation and development of food products is fundamental to every human being on the planet. Given the scarcity of agricultural land, environmental pollution, climate change and the exponential growth of the world’s population where starvation and obesity are both widespread it is little wonder that exploring the frontiers of food is now a major focus for researchers and practitioners. This timely Handbook provides a systematic guide to the current state of knowledge on sustainable food. It begins by analyzing the historical development surrounding food production and consumption, then moves on to discuss the current food crisis and challenges as well as the impacts linked to modern agriculture and food security. Finally, it concludes with a section that examines emerging sustainable food trends and movements in addition to an analysis of current food science innovations. Developed from specifically commissioned original contributions the Handbook’s inherent multidisciplinary approach paves the way for deeper understanding of all aspects linked to the evolution of food in society, including insights into local food, food and tourism, organic food, indigenous and traditional food, sustainable restaurant practices, consumption patterns and sourcing. This book is essential reading for students, researches and academics interested in the possibilities of sustainable forms of gastronomy and gastronomy’s contribution to sustainable development. The title includes a foreword written by Roberto Flore, Head Chef at the Nordic Food Lab, Copenhagen, Denmark. |
| the handbook of food and anthropology: The Oxford Handbook of Food Ethics Anne Barnhill, Tyler Doggett, Mark Budolfson, 2018-01-08 Academic food ethics incorporates work from philosophy but also anthropology, economics, the environmental sciences and other natural sciences, geography, law, and sociology. Scholars from these fields have been producing work for decades on the food system, and on ethical, social, and policy issues connected to the food system. Yet in the last several years, there has been a notable increase in philosophical work on these issues-work that draws on multiple literatures within practical ethics, normative ethics and political philosophy. This handbook provides a sample of that philosophical work across multiple areas of food ethics: conventional agriculture and alternatives to it; animals; consumption; food justice; food politics; food workers; and, food and identity. |
| the handbook of food and anthropology: Routledge Handbook of Food in Asia Cecilia Leong-Salobir, 2019-02-25 Throwing new light on how colonisation and globalization have affected the food practices of different communities in Asia, the Routledge Handbook of Food in Asia explores the changes and variations in the region’s dishes, meals and ways of eating. By demonstrating the different methodologies and theoretical approaches employed by scholars, the contributions discuss everyday food practices in Asian cultures and provide a fascinating coverage of less common phenomenon, such as the practice of wood eating and the evolution of pufferfish eating in Japan. In doing so, the handbook not only covers a wide geographical area, including Japan, Indonesia, Vietnam, Singapore, India, China, South Korea and Malaysia, but also examines the Asian diasporic communities in Canada, the United States and Australia through five key themes: Food, Identity and Diasporic Communities Food Rites and Rituals Food and the Media Food and Health Food and State Matters. Interdisciplinary in nature, this handbook is a useful reference guide for students and scholars of anthropology, sociology and world history, in addition to food history, cultural studies and Asian studies in general. |
| the handbook of food and anthropology: T&T Clark Handbook of Food in the Hebrew Bible and Ancient Israel Janling Fu, Cynthia Shafer-Elliott, Carol Meyers, 2021-11-04 Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography. |
| the handbook of food and anthropology: The Food Traveler's Handbook Jodi Ettenberg, 2012-09 Part of the Traveler's Handbook series, The Food Traveler's Handbook provides a compelling argument for why it is important to use food as a lens through which you see the world. Using this handbook as a guide, you will learn how to eat safely in developing countries, source cheap but delicious streetside meals and discover how to make food a tool for understanding a new place and connecting to its local culture. |
| the handbook of food and anthropology: The Bloomsbury Handbook of Food and Popular Culture Kathleen Lebesco, Peter Naccarato, 2017-12-14 The influence of food has grown rapidly as it has become more and more intertwined with popular culture in recent decades. The Bloomsbury Handbook of Food and Popular Culture offers an authoritative, comprehensive overview of and introduction to this growing field of research. Bringing together over 20 original essays from leading experts, including Amy Bentley, Deborah Lupton, Fabio Parasecoli, and Isabelle de Solier, its impressive breadth and depth serves to define the field of food and popular culture. Divided into four parts, the book covers: - Media and Communication; including film, television, print media, the Internet, and emerging media - Material Cultures of Eating; including eating across the lifespan, home cooking, food retail, restaurants, and street food - Aesthetics of Food; including urban landscapes, museums, visual and performance arts - Socio-Political Considerations; including popular discourses around food science, waste, nutrition, ethical eating, and food advocacy Each chapter outlines key theories and existing areas of research whilst providing historical context and considering possible future developments. The Editors' Introduction by Kathleen LeBesco and Peter Naccarato, ensures cohesion and accessibility throughout. A truly interdisciplinary, ground-breaking resource, this book makes an invaluable contribution to the study of food and popular culture. It will be an essential reference work for students, researchers and scholars in food studies, film and media studies, communication studies, sociology, cultural studies, and American studies. |
| the handbook of food and anthropology: History and Theory in Anthropology Alan Barnard, 2000-06-15 Anthropology is a discipline very conscious of its history, and Alan Barnard has written a clear, balanced and judicious textbook that surveys the historical contexts of the great debates and traces the genealogies of theories and schools of thought. It also considers the problems involved in assessing these theories. The book covers the precursors of anthropology; evolutionism in all its guises; diffusionism and culture area theories, functionalism and structural-functionalism; action-centred theories; processual and Marxist perspectives; the many faces of relativism, structuralism and post-structuralism; and recent interpretive and postmodernist viewpoints. |
| the handbook of food and anthropology: The Oxford Handbook of Food, Politics, and Society Ronald J. Herring, 2015 How is food political? : market, state, and knowledge / Ronald J. Herring -- Science, politics, and the framing of modern agricultural technologies / John Harriss, Drew Stewart -- Genetically improved crops / Martina Newell-McGloughlin -- Agroecological intensification of smallholder farming / Rebecca Nelson, Robert Coe -- The hardest case : what blocks improvements in agriculture in Africa? / Robert L. Paarlberg -- The poor, malnutrition, biofortification, and biotechnology / Alexander J. Stein -- Biofuels : competition for land, resources, and political subsidies / David Pimentel, Michael Burgess -- Alternative paths to food security / Norman Uphoff -- Ethics of food production and consumption / Michiel Korthals -- Food, justice, and land / Saturnino M. Borras Jr., Jennifer C. Franco -- Food security, productivity, and gender inequality / Bina Agarwal -- Delivering food subsidy : the state and the market / Ashok Kotwal, Bharat Ramaswami -- Diets, nutrition, and poverty : lessons from India / Raghav Gaiha, Raghbendra Jha, Vani S. Kulkarni, Nidhi Kaicker -- Food price and trade policy biases : inefficient, inequitable, yet not inevitable / Kym Andersen -- Intellectual property rights and the politics of food / Krishna Ravi Srinivas -- Is food the answer to malnutrition / David E. Sahn -- Fighting mother nature with biotechnology / Alan McHughen -- Climate change and agriculture : countering doomsday scenarios / Derrill D. Watson II -- Wild foods / Jules Pretty, Zareen Bharucha -- Livestock in the food debate / Purvi Mehta-Bhatt, Paulo Ficarelli -- The social vision of the alternative food movement / Siddhartha Shome -- Food values beyond nutrition / Ann Grodzins Gold -- Cultural politics of food safety : genetically modified food in japan, France, and the United States / Kyoko Sato -- Food safety / Bruce M. Chassy -- The politics of food labeling and certification / Emily Clough -- The politics of grocery shopping: eating, voting, and (possibly) transforming the food system / Josée Johnston, Norah MacKendrick -- The political economy of regulation of biotechnology in agriculture / Gregory D. Graff, Gal Hochman, David Zilberman -- Coexistence in the fields? : GM, organic, and conventional food crops / Janice Thies -- Global movements for food justice / M. Jahi Chappell -- The rise of the organic foods movement as a transnational phenomenon / Tomas Larsson -- The dialectic of pro-poor papaya / Sarah Davidson Evanega, Mark Lynas -- Thinking the African food crisis : the Sahel forty years on / Michael J. Watts -- Transformation of the agrifood industry in developing countries / Thomas Reardon, C. Peter Timmer -- The twenty-first century agricultural land rush / Gregory Thaler -- Agricultural futures : the politics of knowledge / Ian Scoones |
| the handbook of food and anthropology: T&T Clark Handbook of Theological Anthropology Mary Ann Hinsdale, Stephen Okey, 2021-01-28 Including classical, modern, and postmodern approaches to theological anthropology, this volume covers the entire spectrum of thought on the doctrines of creation, the human person as imago Dei, sin, and grace. The editors have gathered an exceptionally diverse range of voices, ensuring ecumenical balance (Protestant, Roman Catholic and Orthodox) and the inclusion of previously neglected perspectives (women, African American, Asian, Latinx, and LGBTQ). The contributors revisit authors from the “Great Tradition” (early church, medieval, and modern), and discuss them alongside critical and liberationist approaches (ranging from feminist, decolonial, and intersectional theory to critical race theory and queer performance theory). This is a much-needed overview of a rapidly evolving field. |
| the handbook of food and anthropology: The Routledge Handbook of the Anthropology of Labor Sharryn Kasmir, Lesley Gill, 2022 The Routledge Handbook of the Anthropology of Labor offers a cross-cultural examination of labor around the world and presents the breadth of a growing and vital subfield of anthropology. As we enter a new crisis-ridden age, some laboring people are protected, while others face impoverishment and death, as they work in unsafe conditions, migrate to gain livelihoods, languish in the unwaged sector, and become targets of law enforcement. The contributions to this volume address questions surrounding the categorization and visibility of 'work,' the relationship of labor to the state, and how divisions of labor map onto race, gender, sexual, and national inequalities. In addition to the emotional dimensions and subjectivities of labor, it also examines how laborers across varied and diverse systems can articulate common experiences and identities, build organizational forms, and claim power together. Bringing together the work of an impressive group of international scholars, this Handbook is essential for anthropologists with an interest in labor and political economy, as well as useful for scholars and students in related fields such as sociology and geography |
| the handbook of food and anthropology: Food and Globalization Alexander Nuetzenadel, Frank Trentmann, 2008-05-01 Food has a special significance in the expanding field of global history. Food markets were the first to become globally integrated, linking distant cultures of the world, and in no other area have the interactions between global exchange and local cultural practices been as pronounced as in changing food cultures. In this wide-ranging and fascinating book, the authors provide an historical overview of the relationship between food and globalization in the modern world. Together, the chapters of this book provide a fresh perspective on both global history and food studies. As such, this book will be of interest to a wide range of students and scholars of history, food studies, sociology, anthropology and globalization. |
| the handbook of food and anthropology: Routledge Handbook of Environmental Anthropology Helen Kopnina, Eleanor Shoreman-Ouimet, 2016-08-12 Environmental Anthropology studies historic and present human-environment interactions. This volume illustrates the ways in which today's environmental anthropologists are constructing new paradigms for understanding the multiplicity of players, pressures, and ecologies in every environment, and the value of cultural knowledge of landscapes. This Handbook provides a comprehensive survey of contemporary topics in environmental anthropology and thorough discussions on the current state and prospective future of the field in seven key sections. As the contributions to this Handbook demonstrate, the subfield of environmental anthropology is responding to cultural adaptations and responses to environmental changes in multiple and complex ways. As a discipline concerned primarily with human-environment interaction, environmental anthropologists recognize that we are now working within a pressure cooker of rapid environmental damage that is forcing behavioural and often cultural changes around the world. As we see in the breadth of topics presented in this volume, these environmental challenges have inspired renewed foci on traditional topics such as food procurement, ethnobiology, and spiritual ecology; and a broad new range of subjects, such as resilience, nonhuman rights, architectural anthropology, industrialism, and education. This volume enables scholars and students quick access to both established and trending environmental anthropological explorations into theory, methodology and practice. |
| the handbook of food and anthropology: Food Heritage and Nationalism in Europe Ilaria Porciani, 2019-11-07 Food Heritage and Nationalism in Europe contends that food is a fundamental element of heritage, and a particularly important one in times of crisis. Arguing that food, taste, cuisine and gastronomy are crucial markers of identity that are inherently connected to constructions of place, tradition and the past, the book demonstrates how they play a role in intangible, as well as tangible, heritage. Featuring contributions from experts working across Europe and beyond, and adopting a strong historical and transnational perspective, the book examines the various ways in which food can be understood and used as heritage. Including explorations of imperial spaces, migrations and diasporas; the role of commercialisation processes, and institutional practices within political and cultural domains, this volume considers all aspects of this complex issue. Arguing that the various European cuisines are the result of exchanges, hybridities and complex historical processes, Porciani and the chapter authors offer up a new way of deconstructing banal nationalism and of moving away from the idea of static identities. Suggesting a new and different approach to the idea of so-called national cuisines, Food Heritage and Nationalism in Europe will be a compelling read for academic audiences in museum and heritage studies, cultural and food studies, anthropology and history. Chapters 1, 2, 4, 6, and 12of this book are freely available as downloadable Open Access PDFs at http://www.taylorfrancis.com under a Creative Commons Attribution-Non Commercial-No Derivatives (CC-BY-NC-ND) 4.0 license. |
| the handbook of food and anthropology: Home Cooking in the Global Village Richard Wilk, 2006-02-01 Winner of the Society for Economic Anthropology Annual Book Prize 2008. Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization. |
| the handbook of food and anthropology: 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. |
| the handbook of food and anthropology: The Oxford Handbook of the Economics of Food Consumption and Policy Jayson L. Lusk, Juttta Roosen, Jason Shogren, 2013-08-15 First reference on food consumption and policy. |
| the handbook of food and anthropology: The Cambridge Handbook of Linguistic Anthropology N. J. Enfield, Paul Kockelman, Jack Sidnell, 2021-04-22 The field of linguistic anthropology looks at human uniqueness and diversity through the lens of language, our species' special combination of art and instinct. Human language both shapes, and is shaped by, our minds, societies, and cultural worlds. This state-of-the-field survey covers a wide range of topics, approaches and theories, such as the nature and function of language systems, the relationship between language and social interaction, and the place of language in the social life of communities. Promoting a broad vision of the subject, spanning a range of disciplines from linguistics to biology, from psychology to sociology and philosophy, this authoritative handbook is an essential reference guide for students and researchers working on language and culture across the social sciences. |
| the handbook of food and anthropology: Routledge International Handbook of Food Studies Ken Albala, 2013-05-07 Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems and eating habits as a new unit of analysis within their own disciplines, and students are rushing into classes and formal degree programs focused on food. Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research a one-stop, easy-to-use reference guide. Each article includes a brief history of food research within a discipline or on a particular topic, a discussion of research methodologies and ideological or theoretical positions, resources for research, including archives, grants and fellowship opportunities, as well as suggestions for further study. Each entry also explains the logistics of succeeding as a student and professional in food studies. This clear, direct Handbook will appeal to those hoping to start a career in academic food studies as well as those hoping to shift their research to a food-related project. Strongly interdisciplinary, this work will be of interest to students and scholars throughout the social sciences and humanities. |
| the handbook of food and anthropology: Cultural Anthropology Richard Robbins, 1993 |
| the handbook of food and anthropology: 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. |
| the handbook of food and anthropology: Food and the Self Isabelle de Solier, 2013-10-10 We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book uncovers how food offers a means of shaping the self not as a consumer but as an amateur who engages in both the production and consumption of material culture and adopts a professional approach which reveals the new moralities of productive leisure in self-formation. The chapters examine a variety of practices, from fine dining and shopping to cooking and blogging, and include rare data on how people use media such as cookbooks, food television, and digital food media in their everyday life. This book is ideal for students, scholars, and anyone interested in the meaning of food in modern life. |
| the handbook of food and anthropology: Oxford Handbook of Nutrition and Dietetics Joan Webster-Gandy, Angela Madden, Michelle Holdsworth, 2012 Fully updated, the Oxford Handbook of Nutrition and Dietetics, second edition is a practical quick-reference guide to nutrition in the prevention and treatment of disease and the maintenance of good health. |
| the handbook of food and anthropology: Archaeology of Food Karen Bescherer Metheny, Mary C. Beaudry, 2015-08-07 This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today. |
| the handbook of food and anthropology: Food and Identity in the Caribbean Hanna Garth, 2013-05-08 This compelling collection of original essays explores food and identity in the Caribbean, focusing on contemporary political and economic changes which impact upon culinary identities. |
| the handbook of food and anthropology: 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. |
| the handbook of food and anthropology: Handbook of Ethnography in Healthcare Research Paul Hackett, Christopher Hayre, 2020-12-02 This handbook provides an up-to-date reference point for ethnography in healthcare research. Taking a multi-disciplinary approach, the chapters offer a holistic view of ethnography within medical contexts. This edited volume is organized around major methodological themes, such as ethics, interviews, narrative analysis and mixed methods. Through the use of case studies, it illustrates how methodological considerations for ethnographic healthcare research are distinct from those in other fields. It has detailed content on the methodological facets of undertaking ethnography for prospective researchers to help them to conduct research in both an ethical and safe manner. It also highlights important issues such as the role of the researcher as the key research instrument, exploring how one’s social behaviours enable the researcher to ‘get closer’ to his/her participants and thus uncover original phenomena. Furthermore, it invites critical discussion of applied methodological strategies within the global academic community by pushing forward the use of ethnography to enhance the body of knowledge in the field. The book offers an original guide for advanced students, prospective ethnographers, and healthcare professionals aiming to utilize this methodological approach. |
| the handbook of food and anthropology: Handbook of Food Proteins Glyn O. Phillips, Peter A. Williams, 2011-09-09 Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. - An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry - Chapters each focus on a particular protein ingredient or group of ingredients - Innovative products and potential methods for improving nutrition and diet using proteins is also described |
| the handbook of food and anthropology: The Bloomsbury Handbook of the Anthropology of Sound Holger Schulze, 2020-12-10 The Bloomsbury Handbook of the Anthropology of Sound presents the key subjects and approaches of anthropological research into sound cultures. What are the common characteristics as well as the inconsistencies of living with and around sound in everyday life? This question drives research in this interdisciplinary area of sound studies: it propels each main chapter of this handbook into a thoroughly different world of listening, experiencing, receiving, sensing, dreaming, naming, desiring, and crafting sound. This handbook is composed of six sections: sonic artifacts; sounds and the body; habitat and sound; sonic desires; sounds and machines; and overarching sensologies. The individual chapters explore exemplary research objects and put them in the context of methodological approaches, historical predecessors, research practices, and contemporary research gaps. This volume offers therefore one of the broadest, most detailed, and instructive overviews on current research in this area of sensory anthropology. |
| the handbook of food and anthropology: Transforming Study Abroad Neriko Musha Doerr, 2018-12-17 Written for study abroad practitioners, this book introduces theoretical understandings of key study abroad terms including “the global/national,” “culture,” “native speaker,” “immersion,” and “host society.” Building theories on these notions with perspectives from cultural anthropology, political science, educational studies, linguistics, and narrative studies, it suggests ways to incorporate them in study abroad practices. Through attention to daily activities via the concept of immersion, it reframes study abroad not as an encounter with cultural others but as an occasion to analyze constructions of “differences” in daily life, backgrounded by structural arrangements. |
| the handbook of food and anthropology: The Story of Food in the Human Past Robyn E. Cutright, 2021-01-26 A sweeping overview of how and what humans have eaten in their long history as a species The Story of Food in the Human Past: How What We Ate Made Us Who We Are uses case studies from recent archaeological research to tell the story of food in human prehistory. Beginning with the earliest members of our genus, Robyn E. Cutright investigates the role of food in shaping who we are as humans during the emergence of modern Homo sapiens and through major transitions in human prehistory such as the development of agriculture and the emergence of complex societies. This fascinating study begins with a discussion of how food shaped humans in evolutionary terms by examining what makes human eating unique, the use of fire to cook, and the origins of cuisine as culture and adaptation through the example of Neandertals. The second part of the book describes how cuisine was reshaped when humans domesticated plants and animals and examines how food expressed ancient social structures and identities such as gender, class, and ethnicity. Cutright shows how food took on special meaning in feasts and religious rituals and also pays attention to the daily preparation and consumption of food as central to human society. Cutright synthesizes recent paleoanthropological and archaeological research on ancient diet and cuisine and complements her research on daily diet, culinary practice, and special-purpose mortuary and celebratory meals in the Andes with comparative case studies from around the world to offer readers a holistic view of what humans ate in the past and what that reveals about who we are. |
| the handbook of food and anthropology: The Palgrave Handbook of the History of Human Sciences David McCallum, 2022-08-27 The Palgrave Handbook of the History of Human Sciences offers a uniquely comprehensive and global overview of the evolution of ideas, concepts and policies within the human sciences. Drawn from histories of the social and psychological sciences, anthropology, the history and philosophy of science, and the history of ideas, this collection analyses the health and welfare of populations, evidence of the changing nature of our local communities, cities, societies or global movements, and studies the way our humanness or ‘human nature’ undergoes shifts because of broader technological shifts or patterns of living. This Handbook serves as an authoritative reference to a vast source of representative scholarly work in interdisciplinary fields, a means of understanding patterns of social change and the conduct of institutions, as well as the histories of these ‘ways of knowing’ probe the contexts, circumstances and conditions which underpin continuity and change in the way we count, analyse and understand ourselves in our different social worlds. It reflects a critical scholarly interest in both traditional and emerging concerns on the relations between the biological and social sciences, and between these and changes and continuities in societies and conducts, as 21st century research moves into new intellectual and geographic territories, more diverse fields and global problematics. |
| the handbook of food and anthropology: The Nutrition Handbook for Food Processors C J K Henry, C Chapman, 2002-08-16 Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. - Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods - Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics - Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers |
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Calça Jogger Acetinado Off White | Handbook
Calça Handbook confeccionada em tecido plano com um toque acetinado. Com modelagem jogger, possui cós tradicional com passantes, pregas frontais e barra da perna com punho …
Vestido Tubinho Adriana Preto | Handbook
Vestido da Handbook confeccionado em malha trabalhada, com modelagem justa que valoriza a silhueta. O design conta com gola alta e fechamento em botão na nuca, garantindo um ajuste …
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Blusa Handbook confeccionada em malha trabalhada com detalhe de lurex. Sua modelagem cropped, gola alta, frente com recorte orgânico e barra assimétrica, manga longa punho com …
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Vestido Handbook confeccionada em tecido de malha plissada com brilho. Sua modelagem justa, decote redondo, manga longa, recorte vazado na cintura com fita para regulagem, com barra …
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Blusa Handbook confeccionada em renda vazada com detalhes de paetê. Com modelagem justa, gola canoa, com forro solto no busto, mangas longas e barra reta. Perfeita para curtir uma …
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Saia Handbook confeccionada em malha encorpada acetinada. Com modelagem evasê de cintura alta, apresenta frente dupla transpassada com detalhes em ilhós na cor níquel e …
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Jaqueta Handbook confeccionado em tecido com imitação de couro plissado. Sua modelagem parka, abertura frontal com vista larga, cintura modelada com faixa para amarração. Super …
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