Food
Ethnographic Encounters
Published on 1. December 2011
Book
Hardback
192 pages
978-1-84788-908-9 (ISBN)
Description
Food preparation, consumption, and exchange are eminently social practices, and experiencing another cuisine often provides our first encounter with a different culture. This volume presents fascinating essays about cooking, eating, and sharing food, by anthropologists working in many parts of the world, exploring what they learned by eating with others.
These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures.
Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.
These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures.
Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.
Reviews / Votes
This is an excellent sampler of recent ethnographic work on food. Most of the chapters take you deep into the significance of food and eating in an unfamiliar cultural setting. The book is accessible to anyone interested in food, though it is going to be most useful to serious students. This could be an excellent text for a course in the anthropology of food. -- Richard R. Wilk * Amazon US *More details
Series
Language
English
Place of publication
London
United Kingdom
Publishing group
Bloomsbury Publishing PLC
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 240 mm
Width: 161 mm
Thickness: 15 mm
Weight
446 gr
ISBN-13
978-1-84788-908-9 (9781847889089)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Leo Coleman is Assistant Professor in the Department of Comparative Studies at The Ohio State University.
Content
Preface
John Borneman
Introduction
Leo Coleman
1. Food and Morality in Yemen
Anne Meneley, Trent University, Canada
2. It All Started with the Bhajias
Nina Berman, The Ohio State University, USA
3. The Enchantments of Food in the Lower Amazon, Brazil
Mark Harris, University of St Andrews, UK
4. Live Poultry Markets and Avian Flu in Hong Kong
Frederic Keck, Centre National de la Recherche Scientifique, Paris, France
5. Revisiting Lao Food: Pain and Commensality
Penny Van Esterik, York University, Canada
6. In Search of the Elusive Heirloom Tomato: Farms and Farmers' Markets, Fields and Fieldwork
Jennifer A. Jordan, University of Wisconsin-Milwaukee, USA
7. Keeping out of the Kitchen: Cooking and Power in a Moroccan Household
Claire Nicholas, Princeton University, USA
8. "Do You Know How to Eat . . .?" Edible Expertise in Ho Chi Minh City
Nina Hien, New York University, USA
9. Learning to Exchange Words and Food in the Marquesas
Kathleen C. Riley, Queens College, City University of New York, USA
10. Eating Vegetarian in Vietnam
Christophe Robert, City University of Hong Kong, China
11. The Food of Sorrow: Humanitarian Aid to Displaced People
Elizabeth Dunn, University of Colorado, USA
Guide for Further Reading
Endmatter
John Borneman
Introduction
Leo Coleman
1. Food and Morality in Yemen
Anne Meneley, Trent University, Canada
2. It All Started with the Bhajias
Nina Berman, The Ohio State University, USA
3. The Enchantments of Food in the Lower Amazon, Brazil
Mark Harris, University of St Andrews, UK
4. Live Poultry Markets and Avian Flu in Hong Kong
Frederic Keck, Centre National de la Recherche Scientifique, Paris, France
5. Revisiting Lao Food: Pain and Commensality
Penny Van Esterik, York University, Canada
6. In Search of the Elusive Heirloom Tomato: Farms and Farmers' Markets, Fields and Fieldwork
Jennifer A. Jordan, University of Wisconsin-Milwaukee, USA
7. Keeping out of the Kitchen: Cooking and Power in a Moroccan Household
Claire Nicholas, Princeton University, USA
8. "Do You Know How to Eat . . .?" Edible Expertise in Ho Chi Minh City
Nina Hien, New York University, USA
9. Learning to Exchange Words and Food in the Marquesas
Kathleen C. Riley, Queens College, City University of New York, USA
10. Eating Vegetarian in Vietnam
Christophe Robert, City University of Hong Kong, China
11. The Food of Sorrow: Humanitarian Aid to Displaced People
Elizabeth Dunn, University of Colorado, USA
Guide for Further Reading
Endmatter