Eating Culture: An Anthropological Guide to Food, Second Edition

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University of Toronto Press, May 15, 2018 - Social Science - 384 pages

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, as well as the key role that food plays in the study of culture.

The new edition, now with a full-color interior, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. "Grist to the Mill" sections at the end of each chapter provide further readings and "Food for Thought" case studies and exercises help to highlight anthropological methods and approaches. By considering the concept of cuisine and public discourse, this practical guide brings order and insight to our changing relationship with food.

 

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Contents

CHAPTER
26
CHAPTER THREE
60
CHAPTER FOUR
94
cēCHAPTER FOUR Go
95
CHAPTER SEVEN
184
GNOT CHAPTER NINE TNGo
255
CNGO EPIL00UE TNGO
293
Glossary
301
Bibliography
313
Copyright

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About the author (2018)

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

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