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Zusatztext 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. Informationen zum Autor Jakob A. Klein is Lecturer in Social Anthropology at SOAS, University of London. James L. Watson is Fairbank Professor of Chinese Society and Professor of Anthropology, Emeritus, Harvard University. Watson is an ethnographer who has spent over four decades working in south China, primarily in villages (Guangdong, Jiangxi, and the Hong Kong region). He learned to speak country Cantonese in the Hong Kong New Territories during the late 1960s and has subsequently worked in many parts of the People's Republic (using Mandarin). His research has focused on Chinese emigrants to London, ancestor worship and popular religion, family life and village organization, food systems, and the emergence of a post-socialist culture in the PRC. Watson also worked with graduate students in Harvard's Department of Anthropology to investigate the impact of transnational food industries in East Asia, Europe, and Russia. Publications in the anthropology of food include "From the common pot: eating with equals in Chinese society," Anthropos, 82 (1987); Golden Arches East: McDonald's in East Asia (edited volume, Stanford University Press, 1997/2006); The Cultural Politics of Food and Eating: A Reader (co-edited with M.L. Caldwell, Blackwell Publishing, 2005); and "Feeding the revolution: public mess halls and coercive commensality in Maoist China," in E. Zhang et al. (eds), Governance of Life in Chinese Moral Experience (Routledge, 2011). Klappentext 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 authoritative reference work on the anthropology of food, offering the comprehensive global coverage on all areas of the field. Zusammenfassung 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 S...
