Eating Culture: An Anthropological Guide to Food

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University of Toronto Press, 2013 - Cooking - 324 pages
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"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."--pub. desc.
  

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Contents

omnIvorouSneSS defInIng food
3
Settled IngredIentS domeStIc food productIon
29
4 Mazatlan Market
59
mobIle IngredIentS globAl food productIon
65
4 Parity Brand Canned Salmon
86
cookS And kItchenS
99
recIpeS And dISheS
129
eAtIngIn commenSAlIty And gAStropolItIcS
151
Digesting
207
2 Roquefort Cheese
217
locAl dIgeStIon mAkIng the globAl At home
237
2 Nigiri Sushi
241
5 Cup of Coffee Panajachel Guatemala
251
6 Boar Seller
257
leftoverS to tAkeAwAy
267
Glossary
275

eAtIngout And gAStronomy
177
5 Indian Restaurant Menu
199

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About the author (2013)

Gillian Crowther is Professor of Anthropology at Capilano University in Vancouver, BC.

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