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Author Klein, Jakob A, ed
Title Food consumption in global perspective [electronic resource] : essays in the anthropology of food in honour of Jack Goody / Edited by Jakob A. Klein, Anne Murcott
Imprint Basingstoke : Palgrave Macmillan : [distributor] Not Avail, 2014
book jacket
Edition 1st ed
Descript 248 p. : 2 b&w, halftones
02 65.00 GBP 00 S 54.17 20.0 65.00 10.83 GB xxk Palgrave Macmillan onix-pt
20140724 IP 20140711 GB xxk Palgrave Macmillan UK-WkNB
Series Consumption and public life
Note Electronic book text
Epublication based on: 9781137326409, 2014
Foreword-- Jack Goody 1. Introduction: Cooking, Cuisine and Class and the Anthropology of Food-- Jakob A. Klein 2. Meat: A Cultural Biography in (South) China-- James L. Watson 3. From Fasting to Fast Food in Kumasi, Ghana-- Gracia Clark 4. Civilising Tastes: From Caste to Class in South Indian Foodways-- James Staples 5. The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Tipica in Highland Ecuador-- Emma-Jayne Abbots 6. The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries-- Jose Sobral 7. Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800-1950-- Stephen Mennell 8. Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London-- Johan Pottier 9. The Taste for Milk in Modern China (1865-1937)-- Francoise Sabban 10. Drink, Meals and Social Boundaries-- Sami Zubaida
With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food. The globalization of food consumption has often been equated with the loss of culinary traditions and the homogenization of cuisines. By contrast, the anthropologists, historians and sociologists contributing to this collection reveal both rapid changes and also profound and sometimes surprising continuities in local food consumption practices in the nineteenth, twentieth and twenty-first centuries, and use these to shed light on shifting social boundaries and cultural identities. The volume combines ethnographic, historical and comparative analyses, situating local practices of eating, cooking and sharing food within transnational processes and contexts. In so doing, the volume celebrates and furthers approaches developed in Jack Goody's seminal 1982 book, Cooking, Cuisine and Class: A Study in Comparative Sociology. With studies of China, India, West Africa, South America and Europe, the book provides a truly global perspective on the social dynamics of food consumption in the modern world
Jakob A. Klein is Lecturer in Social Anthropology at the School of Oriental and African Studies (SOAS), University of London, UK and Deputy Chair of the SOAS Food Studies Centre. His publications include Ethical Eating in the Postsocialist and Socialist World, co-edited with Y. Jung and M.L. Caldwell, and Consuming China, co-edited with K. Latham and S. Thompson. Anne Murcott is Honorary Professorial Research Associate at SOAS, University of London, UK. Her most recent publications are Waste Matters: New Perspectives of Food and Society co-edited with D. Evans and H. Campbell, and The Handbook of Food Research, co-edited with W. Belasco and P. Jackson
Subject Food consumption
Consumerism. bicssc
Food & society. bicssc
Social & cultural anthropology, ethnography. bicssc
Social & cultural history. bicssc
Society. ukslc
Sociology: customs & traditions. bicssc
Alt Author Murcott, Anne, ed
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