Food in the Social Order: Studies of Food and Festivities in Three American Communities, Volume 9
First published in 1984, This work is a cross-cultural study of the moral and social meaning of food. It is a collection of articles by Douglas and her colleagues covering the food system of the Oglala Sioux, the food habits of families in rural North Carolina, meal formats in an Italian-American community near Philadelphia. It also includes a grid/group analysis of food consumption.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Other editions - View all
abbreviation activities American Anthropology attendance list baked Bakers County Bakersfield beef bread breakfast buffalo buffet-style CARD Columns chicken church Clark coffee commensal unit complexity consumed consumption cook cultural cycle dishes eaten eating ethnic ethnographers example factors Felice Fiore food behavior food event food habits food items food patterns food system food varieties form A13 frequently Friday gravy meals guests Harts income Indian individual Italian Italian-Americans iyeska kitchen person KKPs labor Lakota macaroni Mary Douglas Maryton meal formats meat memorial feast menu negotiation Nutrition observed occasions Oglala one-pot participants pigs Pine Ridge Pine Ridge reservation Platter pork potatoes preferences relationship ritual food roast rules selected served Sioux social society South Philadelphia stew structure study households sun dance Sunday dinner symbolic tion tossed salad traditional vegetables wasna Weaver Yuwipi