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Named a Choice Outstanding Academic Title of the Year 2017 This Handbook features 20 original essays by leading figures in the discipline, which examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Other; 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 including Michael Herzfeld on culinary stereotypes, David Sutton on how to conductan anthropology of cooking, Johan Pottier on food insecurity and Melissa L. Caldwell on practising food anthropology.Now available in paperback, this is a field-defining survey of the area and its key themes. A new afterword by Cristina Grasseni adds a reflection on the original essays and how the field has continued to develop.>
List of contents
List of Figures
List of Tables
List of Contributors
Introduction: Anthropology, Food, and Modern Life
James L. Watson, Harvard University, USA and Jakob A. Klein, SOAS, UKPart One: Food, Self and Other1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism
Michael Herzfeld, Harvard University, USA2. Muslim Foodways
Maris B. Gillette, University of Missouri-St Louis, USA3. Food, Commensality and Caste in South Asia
James Staples, Brunel University, UK4. Jewish Foods at the Turn of the Twenty-First Century
Joëlle Bahloul, Indiana University, USA5. Approaches to Food and Migration: Rootedness, Being, and Belonging
Emma-Jayne Abbots, University of Wales Trinity St David, UK6. Local Foods, Local Specialties, and Local Identity
Nir Avieli, Ben Gurion University, IsraelPart Two: Food Security, Nutrition, and Food Safety7. Observer, Critic, Activist: Anthropological Encounters with Food Insecurity
Johan Pottier, SOAS, UK8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste
Francesca Bray, University of Edinburgh, UK9. Children's Food
Jennifer Patico, Georgia State University, USA and Eriberto Lozada, Davidson College, USA10. Cows' Milk as Children's Food: Insights from India and the U.S.
Andrea S. Wiley, Indiana University, USA11. Food, Borders, and Diseases
Alan Smart, University of Calgary, USA and Josephine Smart, University of Calgary, USA12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition
Heather Paxson, Massachusetts Institute of Technology, USA13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging
Yuson Jung, Wayne State University, USA14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China
James L. Watson, Harvard University, USA
Part Three: Food as Craft, Industry and Ethics15. Church Cookbooks: Changing Foodways on the American Prairie
Rubie S. Watson, Independent Scholar, USA16. The Anthropology of Cooking
David Sutton, Southern Illinois University, USA17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South Africa
Elizabeth Hull, SOAS, UK18. Ethical Consumption: The Moralities and Politics of Food
Peter Luetchford, University of Sussex, UK19. Artisanal Food and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity, and Reconnection
Harry G. West, University of Exeter, UK20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the Boardroom
Melissa L. Caldwell, University of California, Santa Cruz, USAAfterword
Cristina Grasseni, Leiden University, The Netherlands
