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• Title:Eating culture : an anthropological guide to food / Gillian Crowther.
  
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• Author/Creator:Crowther, Gillian, author.
  
• Published/Created:North York, Ontario, Canada : University of Toronto Press, [2013]
  

• Holdings

  Holdings Record Display

  • Location:KOERNER LIBRARY stacks (Floor 1)Where is this?
    
  • Call Number: GN407 .C76 2013
    
  • Number of Items:1
    
  • Status:Available
    

   
• Library of Congress Subjects:Food--Social aspects.
  Food habits.
  Food preferences.
  Ethnology--Fieldwork.
  
• Medical Subjects: Feeding Behavior
  Food Preferences
  
• Description:xxx, 324 pages, 8 unnumbered pages of plates : illustrations (some color) ; 24 cm
  
• Summary:"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."--Publisher information.
  
• Notes:Includes bibliographical references and index.
  
• ISBN:9781442604650 (pbk.)
  1442604654 (pbk.)
  9781442607750 (bound)
  1442607750 (bound)
  
• Contents:Machine generated contents note: pt. One Edibility
  ch. One Omnivorousness: Defining Food
  Introduction
  Omnivorousness
  Omnivore's Dilemma
  Food Classifications and Rules
  Humoral Classifications
  Dietary Taboos
  Nutritional Classifications
  State-Based Nutritional Food Rules
  State Dietary Guides
  Do-It-Yourself Diets
  pt. Two Ingredients
  ch. Two Settled Ingredients: Domestic Food Production
  Introduction
  Food-Getting Strategies and Cuisines
  Hunter-Gathering or Foraging
  Domestication of Plants and Animals
  Pastoralism
  Horticulture
  Agriculture
  India
  Exchanging Ingredients and Flavours
  Local Exchanges
  Long-Distance Exchange
  -Flavours and Ingredients
  ch. Three Mobile Ingredients: Global Food Production
  Introduction
  Further Agricultural Intensification
  Exporting Industrial Agriculture
  India
  Guatemala
  British Columbia
  Commercializing Food: Industrial and National Cuisines
  pt. Three Cooking
  ch. Four Cooks And Kitchens
  Introduction
  Origins of Fire Use and Cooking
  Cooking Techniques
  Cooking and Food-Getting Strategies
  Thinking through Cooking: The Culinary Triangle
  Cooking and Gender
  Men's Conspicuous Cooking: Public Cuisine
  French Chefs and the Shaping of Cuisine
  Domestic Kitchens: Home-Cooked Cuisines
  ch. Five Recipes And Dishes
  Introduction
  Recipes: Creating Dishes
  Experiential Cooking: Domestic Recipes
  Textual Cooking: Commercial Recipes
  Cookbooks: Codifying National Cuisines
  British Cuisine: Cookbooks and Dishes
  Cookbooks: Travelling Recipes and Dishes
  pt. Four Eating
  ch. Six Eating-In: Commensality And Gastro-Politics
  Introduction
  Patterns of Eating
  When: Mealtimes
  What: Dishes and Proper Meals
  How: Commensality
  Where: Private and Public
  Who: Kin to Strangers
  Gastro-politics
  Special Meals: Feasting
  Celebratory Feasts
  Entrepreneurial Feasts
  Patron Feasts
  Exclusive Feasts
  ch. Seven Eating-Out And Gastronomy
  Introduction
  Eating Away from Home: A Risky Business?
  Street Food: Eating Standing Up
  Public Eating: Sitting Down
  Characteristics of Restaurants
  Gastronomy: Cultivating Culinary Taste
  Types of Restaurants: Culinary Foodscapes
  Indigenous Restaurants
  Mainstream Restaurants
  Immigrants and Ethnic Restaurants
  Indian Cuisine in Britain
  Chinese Cuisine in North America
  Restaurants as "Ethnosites": Cross-Cultural Encounters
  pt. Five Digesting
  ch. Eight Gastro-Anomie: Global Indigestion?
  Introduction
  Globalized Industrial Food: Gastro-anomie
  Indigenous Gastro-anomie
  Digesting the Discourse
  Angry Farmers: Food Sovereignty
  Food Crises: Food Security
  Food Insecurity: Health, Gastro-anomie, and Cuisines
  ch. Nine Local Digestion: Making The Global At Home
  Introduction
  Localizing Global Foods: From Sushi to Hamburgers
  Globalized Commodities
  Locavorism: Eating Locally
  Farmers' Markets: Local Foods and Faces
  Ethical Consumers: Local and Global Implications
  Takeaway Cuisine
  Takeaway Leftovers.