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Eating Culture is a useful classroom tool. It offers an in-depth look at the many facets of preparing and consuming food in a variety of context and does a good job at highlighting what different people consider(ed) edible and the proper ways to consume food in different cultures and historical times. It covers diverse cultural contexts and it avoids a Western-centric focus, giving ample space to different aboriginal, Latin American, Asian, and migrant community food cultures. -- Food, Culture & Society Gillian Crowther's Eating Culture: An Anthropological Guide to Food is a great introductory read for students (or anyone) interested in thinking about how and why we "do food" in modern societies. -- Cuizine: The Journal of Canadian Food Cultures It is written in a clear and comprehensible manner for those interested in food studies, not only from an anthropological perspective, but also encompassing the stance of social sciences, and is much more than a mere introduction or textbook. The author reveals personal involvement in the way her own research is incorporated into the text, and the theory is creatively interwoven with an ethnographic approach. -- Journal of the Royal Anthropological InstituteReseña del editor:
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.
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