Eating Culture : An Anthropological Guide to Food
Gillian. Crowther
Bok Engelsk 2000 · Electronic books.
| Annen tittel | |
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| Utgitt | Toronto : : University of Toronto Press Higher Education, , 2000.
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| Omfang | 1 online resource (363 p.)
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| Opplysninger | Description based upon print version of record.. - ""Cover""; ""Contents""; ""List of Illustrations""; ""List of Tables and Diagrams""; ""Acknowledgments""; ""INTRODUCTION: SETTING THE ANTHROPOLOGICAL TABLE""; ""Introduction""; ""An Anthropological Appetite for Food""; ""Social Anthropological Methods and Principles""; ""Ethnographic Fieldwork�Local and Global""; ""A Theoretical Trifle""; ""Cuisines""; ""PART ONE: EDIBILITY""; ""CHAPTER ONE: OMNIVOROUSNESS: DEFINING FOOD""; ""Introduction""; ""Omnivorousness""; ""The Omnivore�s Dilemma""; ""Food Classifications and Rules""; ""Humoral Classifications""; ""Nutritional Classifications"". - ""British Cuisine: Cookbooks and Dishes""""Cookbooks: Travelling Recipes and Dishes""; ""PART FOUR: EATING""; ""CHAPTER SIX: EATING-IN: COMMENSALITY AND GASTRO-POLITICS""; ""Introduction""; ""Patterns of Eating""; ""When: Mealtimes""; ""What: Dishes and Proper Meals""; ""How: Commensality""; ""Where: Private and Public""; ""Who: Kin to Strangers""; ""Gastro-politics""; ""Special Meals: Feasting""; ""CHAPTER SEVEN: EATING-OUT AND GASTRONOMY""; ""Introduction""; ""Eating Away from Home: A Risky Business?""; ""Street Food: Eating Standing Up""; ""Public Eating: Sitting Down"". - ""CHAPTER NINE: LOCAL DIGESTION: MAKING THE GLOBAL AT HOME"". - ""Characteristics of Restaurants""""Gastronomy: Cultivating Culinary Taste""; ""Types of Restaurants: Culinary Foodscapes""; ""Indian Cuisine in Britain""; ""Chinese Cuisine in North America""; ""Restaurants as “Ethnosites�: Cross-Cultural Encounters""; ""PART FIVE: DIGESTING""; ""CHAPTER EIGHT: GASTRO-ANOMIE: GLOBAL INDIGESTION?""; ""Introduction""; ""Globalized Industrial Food: Gastro-anomie""; ""Indigenous Gastro-anomie""; ""Digesting the Discourse""; ""Angry Farmers: Food Sovereignty""; ""Food Crises: Food Security""; ""Food Insecurity: Health, Gastro-anomie, and Cuisines"". - ""PART THREE: COOKING""""CHAPTER FOUR: COOKS AND KITCHENS""; ""Introduction""; ""The Origins of Fire Use and Cooking""; ""Cooking Techniques""; ""Cooking and Food-Getting Strategies""; ""Thinking through Cooking: The Culinary Triangle""; ""Cooking and Gender""; ""Men�s Conspicuous Cooking: Public Cuisine""; ""Domestic Kitchens: Home-Cooked Cuisines""; ""CHAPTER FIVE: RECIPES AND DISHES""; ""Introduction""; ""Recipes: Creating Dishes""; ""Experiential Cooking: Domestic Recipes""; ""Textual Cooking: Commercial Recipes""; ""Cookbooks: Codifying National Cuisines"". - ""State-Based Nutritional Food Rules""""PART TWO: INGREDIENTS""; ""CHAPTER TWO: SETTLED INGREDIENTS: DOMESTIC FOOD PRODUCTION""; ""Introduction""; ""Food-Getting Strategies and Cuisines""; ""Hunter-Gathering or Foraging""; ""Domestication of Plants and Animals""; ""Pastoralism""; ""Horticulture""; ""Agriculture""; ""Exchanging Ingredients and Flavours""; ""CHAPTER THREE: MOBILE INGREDIENTS: GLOBAL FOOD PRODUCTION""; ""Introduction""; ""Further Agricultural Intensification""; ""Exporting Industrial Agriculture""; ""Commercializing Food: Industrial and National Cuisines""
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| Dewey | |
| ISBN | 9781442604650. - 9781442607750
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