{"product_id":"the-handbook-of-food-and-anthropology-9781350083332","title":"The Handbook of Food and Anthropology","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eNamed a Choice Outstanding Academic Title of the Year 2017\u003c\/b\u003eThis 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\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThe volume’s greatest strength is, perhaps, that it is forward looking, and thus very useful for defining a set of issues that are likely to occupy anthropological research for years to come ... For food scholars, the “Handbook” is a must-read. * Anthropos *\u003cbr\u003eJakob Klein and James Watson bring together a welcome addition to the world of food studies in their new book \u003ci\u003eThe Handbook of Food and Anthropology\u003c\/i\u003e. The book provides an insightful reference for anthropology and food studies scholars because of its attention to social and cultural contexts and rich ethnographic accounts [...] * Kimberly Lok Wong, Temple University, USA *\u003cbr\u003eAn excellent collection that would make Goody and Mintz, to whom the book is dedicated, proud. * Julie Guthman, University of California at Santa Cruz, USA *\u003cbr\u003e\u003ci\u003eComprehensive and thorough, this collection is an essential reference for any anthropologist working on food. It opens a door into the breadth and richness of a disciplines engagement with food, both a basic human need and a source of pleasure. This book is a solid foundation for both newcomers to the field, and veteran investigators.\u003c\/i\u003e * Richard Wilk, Indiana University, USA *\u003cbr\u003eThis book confirms the fundamental contribution that anthropologists have made to the study of food, culture and society.  With research extending from kinship and commensality to novel work on corporate ethnography and bioengineering, this collection makes a compelling case for the anthropological study of food and modern life. * Peter Jackson, University of Sheffield, UK *\u003cbr\u003eAt last, a handbook that reflects the emergence and importance of the study of food as a core feature of twenty-first century anthropology. Embracing environmental subjects, transnational business, globalism, policy and practice, it serves up the penetrating insights into everyday life that are anthropology’s traditional speciality while looking ahead to the transdisciplinary future of food. Truly, a feast. * Kaori O’Connor, UCL, UK *\u003cbr\u003eA 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. * Leo Coleman, editor of 'Food: Ethnographic Encounters' *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eList of Figures List of Tables List of Contributors  Introduction: Anthropology, Food, and Modern Life \u003ci\u003eJames L. Watson, Harvard University, USA and Jakob A. Klein, SOAS, UK\u003c\/i\u003e  \u003cb\u003ePart One: Food, Self and Other\u003c\/b\u003e 1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism \u003ci\u003eMichael Herzfeld, Harvard University, USA\u003c\/i\u003e 2. Muslim Foodways \u003ci\u003eMaris B. Gillette, University of Missouri-St Louis, USA\u003c\/i\u003e 3. Food, Commensality and Caste in South Asia \u003ci\u003eJames Staples, Brunel University, UK\u003c\/i\u003e 4. Jewish Foods at the Turn of the Twenty-First Century \u003ci\u003eJoëlle Bahloul, Indiana University, USA\u003c\/i\u003e 5. Approaches to Food and Migration: Rootedness, Being, and Belonging \u003ci\u003eEmma-Jayne Abbots, University of Wales Trinity St David, UK\u003c\/i\u003e 6. Local Foods, Local Specialties, and Local Identity \u003ci\u003eNir Avieli, Ben Gurion University, Israel\u003c\/i\u003e  \u003cb\u003ePart Two: Food Security, Nutrition, and Food Safety\u003c\/b\u003e 7. Observer, Critic, Activist: Anthropological Encounters with Food Insecurity \u003ci\u003eJohan Pottier, SOAS, UK\u003c\/i\u003e 8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste \u003ci\u003eFrancesca Bray, University of Edinburgh, UK\u003c\/i\u003e 9. Children's Food \u003ci\u003eJennifer Patico, Georgia State University, USA and Eriberto Lozada, Davidson College, USA\u003c\/i\u003e 10. Cows' Milk as Children's Food: Insights from India and the U.S. \u003ci\u003eAndrea S. Wiley, Indiana University, USA\u003c\/i\u003e 11. Food, Borders, and Diseases \u003ci\u003eAlan Smart, University of Calgary, USA and Josephine Smart, University of Calgary, USA\u003c\/i\u003e 12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition \u003ci\u003eHeather Paxson, Massachusetts Institute of Technology, USA\u003c\/i\u003e 13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging \u003ci\u003eYuson Jung, Wayne State University, USA\u003c\/i\u003e 14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China \u003ci\u003eJames L. Watson, Harvard University, USA\u003c\/i\u003e \u003cb\u003e Part Three: Food as Craft, Industry and Ethics\u003c\/b\u003e 15. Church Cookbooks: Changing Foodways on the American Prairie \u003ci\u003eRubie S. Watson, Independent Scholar, USA\u003c\/i\u003e 16. The Anthropology of Cooking \u003ci\u003eDavid Sutton, Southern Illinois University, USA\u003c\/i\u003e 17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South Africa \u003ci\u003eElizabeth Hull, SOAS, UK\u003c\/i\u003e 18. Ethical Consumption: The Moralities and Politics of Food \u003ci\u003ePeter Luetchford, University of Sussex, UK\u003c\/i\u003e 19. Artisanal Food and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity, and Reconnection \u003ci\u003eHarry G. West, University of Exeter, UK\u003c\/i\u003e 20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the Boardroom \u003ci\u003eMelissa L. Caldwell, University of California, Santa Cruz, USA\u003c\/i\u003e  Afterword \u003ci\u003eCristina Grasseni, Leiden University, The Netherlands\u003c\/i\u003e","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":51019626185047,"sku":"9781350083332","price":32.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781350083332.jpg?v=1750780823","url":"https:\/\/bookcurl.com\/products\/the-handbook-of-food-and-anthropology-9781350083332","provider":"Book Curl","version":"1.0","type":"link"}