What defines cooking as cooking, and why does cooking matter to the understanding of society, cultural change and everyday life? This book explores these questions by proposing a new theory of the meaning of cooking as a willingness to put oneself and one’s meals at risk on a daily basis, with examples from the author's fieldwork in Greece.

Subjects: Food & Nutrition Anthropology (General) Cultural Studies (General)

Drawing on more than twenty years of fieldwork, this book explores the professional, social and cultural world of Burgundy wines and demystifies the terroir ideology to provide a unique long-term ethnographic analysis of what lies behind the concept in Burgundy, raising important questions about the future of quality wine in a global era.

Subjects: Anthropology (General) Food & Nutrition Cultural Studies (General)

Subjects: Food & Nutrition Anthropology (General)

Subjects: Food & Nutrition Anthropology (General)

While human cannibalism has attracted considerable notice and controversy, certain aspects of the practice have received scant attention. These include the connection between cannibalism and xenophobia: the capture and consumption of unwanted strangers. Likewise ignored is the connection to slavery: the fact that in some societies slaves and persons captured in slave raids could be, and were, killed and eaten. This book explores these largely forgotten practices and ignored connections.

Subjects: Food & Nutrition Anthropology (General) Colonial History

Focusing on the underlying politics behind children’s food, this book highlights the variety of social relationships, expectations and emotions ingrained in feeding children In Poland. With rich ethnographic accounts, including research with children, the book demonstrates how families, schools, the food industry and state agencies shape and experience feeding anxieties.

Subjects: Food & Nutrition Anthropology (General) Sociology

Food and Families in the Making looks at knowledge reproduction about how we know cooking and its role in the making of everyday family life. It also examines a political economy of cooking that situates Marrakchi women’s lived experience in the broader context of persisting poverty and food insecurity in Morocco.

Subjects: Food & Nutrition Anthropology (General) Cultural Studies (General)

Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face.

Subjects: Food & Nutrition Anthropology (General) Sustainable Development Goals

Subjects: Food & Nutrition Anthropology (General)

Food Connections follows the movement of food from its production sites in West Africa to its final spaces of consumption in Europe. It is an ethnographic study of economic and social life amongst a close-knit community of food producers, traders andconsumers and a wide range of small intermediaries that operate in Guinea-Bissau and Portugal.

Subjects: Food & Nutrition Anthropology (General) Refugee and Migration Studies

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.

Subjects: Anthropology (General) Food & Nutrition

Subjects: Food & Nutrition Anthropology (General)

This volume provides in-depth analysis and comprehensive review of methods necessary to design, plan, implement and analyze public health programming related to food and nutrition using anthropological best practices.

Subjects: Anthropology (General) Food & Nutrition

Controlling food and access to food can be used as a weapon. This is an especially significant issue in zones of conflict, because conflict impinges on the production and the distribution of food causing increased competition for food, land and resources. These themes unite the chapters of Food in Zones of Conflict, but since the topic is multidisciplinary, this volume appeals specialists in any field.

Subjects: Peace and Conflict Studies Food & Nutrition Anthropology (General)

Subjects: Food & Nutrition Anthropology (General)

Biocultural and archaeological research on food, past and present, often relies on very specific, precise, methods for data collection and analysis. These are presented here in a broad-based review.

Subjects: Anthropology (General) Food & Nutrition Archaeology

Bringing together empirical research from across India, this volume examines how food intersects with identity, migration, livelihood and media. It offers interdisciplinary insights into the cultural, political and social dimensions of food in contemporary Indian life.

Subjects: Food & Nutrition Sociology Anthropology (General)

Subjects: Food & Nutrition Anthropology (General)

Subjects: Food & Nutrition Anthropology (General)

The recovered hold the key to overcoming anorexia. This volume weaves together sufferers’ stories to reveal two accidental afflictions: misdirected development and an activity disorder. Also, as the recovered know anorexia from the inside, they can offer solutions to help other sufferers recover.

Subjects: Medical Anthropology Food & Nutrition Anthropology (General)

Subjects: Food & Nutrition Anthropology (General)

The Heritage Arena describes the ways in which cheese has been reinvented as a form of cultural heritage through the negotiation and competition of many actors, including cheese-makers, merchants, and Slow Food activists.

Subjects: Anthropology (General) Food & Nutrition

Subjects: Food & Nutrition Anthropology (General) Archaeology

Subjects: Food & Nutrition Anthropology (General)

Matsutake Worlds explores matsutake mushrooms through the lens of multispecies encounters, to explore the mushroom’s success on the world stage. This success cannot be accounted for by any one cultural or economic process—rather, the matsutake has flourished due to many different processes, culminating in the culinary institution we know today.

Subjects: Sociology Food & Nutrition Anthropology (General)

In this accessible ethnography of a small town in northern Mozambique, everyday cultural knowledge and behaviors about food, cooking, and eating reveal the deeply human pursuit of a nourishing life. This emerges less through the consumption of specific nutrients than it does in the affective experience of alimentation in contexts that support vitality, compassion, and generative relations.

Subjects: Food & Nutrition Anthropology (General) Cultural Studies (General)

Provides an ethnographic account of the everyday experience of national identity in Catalonia, using an essential, everyday object of consumption: food. As a crucial element of Catalan cultural life, a focus on food provides unique insight into the lived realities of Catalan nationalism, and how Catalans experience and express their national identity today.

Subjects: Food & Nutrition Anthropology (General)

The relational complexities between food and kinship are highlighted in eating disorders. This book is an ethnographic account of a public treatment centre for eating disorders in Italy, examining how food and family emerge aligned in the production and treatment of these conditions.

Subjects: Medical Anthropology Food & Nutrition Sociology

Food purity and nutrition has inter-disciplinary roots in anthropological, ethnological, evolutionary, psychological and applied perspectives. Pure Food presents the theoretical and cross-cultural aspects of adopting food purity. It demonstrates variations and similarities in diverse cultural beliefs, behaviours and practices in different societies that define the pure food mindset.

Subjects: Food & Nutrition Anthropology (General)

Foods are changed by those who produce and supply them, and also by those who consume them. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes.

Subjects: Anthropology (General) Food & Nutrition

Subjects: Medical Anthropology Food & Nutrition

Subjects: Food & Nutrition Theory and Methodology

From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tension that exists between policymakers’ decisions and cultural notions of “pure” food.

Subjects: Environmental Studies (General) History: 20th Century to Present Food & Nutrition Sustainable Development Goals