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Medientyp:
Buch
Titel:
Eating culture
:
an anthropological guide to food
Enthält:
Introduction: setting the anthropological tablePart 1. EdibilityOmnivorousness: defining foodPart 2. IngredientsSettled ingredients: domestic food productionMobile ingredients: global food productionPart 3. CookingCooks and kitchensRecipes and dishesPart 4. EatingEating-in: commensality and gastro-politicsEating-out and gastronomyPart 5. DigestingGastro-anomie: global indigestionLocal digestion: making the global at homeEpilogue: leftovers to takeaway.
Beschreibung:
"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