The Handbook of Food and Anthropology

Présentation de l'éditeur 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. Twenty 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 childrens 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. Revue de presse An excellent collection that would make Goody and Mintz, to whom the book is dedicated, proud. --Julie Guthman, University of California at Santa Cruz, USA Comprehensive and thorough, this collection is an essential reference for any anthropologist working on food. It opens a door into the breadth and richness of a disciplines engagement with food, both a basic human need and a source of pleasure. This book is a solid foundation for both newcomers to the field, and veteran investigators. --Richard Wilk, Indiana University, USA At last, a handbook that reflects the emergence and importance of the study of food as a core feature of twenty-first century anthropology. Embracing environmental subjects, transnational business, globalism, policy and practice, it serves up the penetrating insights into everyday life that are anthropologys traditional speciality while looking ahead to the transdisciplinary future of food. Truly, a feast. Kaori OConnor, UCL, UK A well-balanced and creatively prepared selection of essays, this book reveals that understanding food, now more than ever, requires attention to the scientific possibilities, political promises, and ethical concerns entangled with nutrition, taste, and hunger. It represents the best current work in this field, helping us think about how to provision this hungry planet safely and equitably. Leo Coleman, editor of 'Food: Ethnographic Encounters' This book confirms the fundamental contribution that anthropologists have made to the study of food, culture and society. With research extending from kinship and commensality to novel work on corporate ethnography and bioengineering, this collection makes a compelling case for the anthropological study of food and modern life. --Peter Jackson, University of Sheffield, UK Biographie de l'auteur Jakob A. Klein is Lecturer in Social Anthropology at the School of Oriental and African Studies (SOAS), University of London, UK. James L. Watson is Fairbank Professor of Chinese Society and Professor of Anthropology, Emeritus, Harvard University, USA.