Ways of Eating

Exploring Food through History and Culture

AvBenjamin Aldes Wurgaft,Merry White

Inbunden, Engelska, 2023

Del 81 i serien California Studies in Food and Culture

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Häftad

204 kr

Beskrivning

What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology. Through engaging stories and historical deep dives, Benjamin A. Wurgaft and Merry I. White offer new ways to understand food in relation to its natural and cultural histories and the social rules that shape our meals. Wurgaft and White use vivid storytelling to bring food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world food history and anthropology. Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field.

Produktinformation

Utgivningsdatum:2023-09-19
Mått:152 x 229 x 23 mm
Vikt:499 g
Format:Inbunden
Språk:Engelska
Serie:California Studies in Food and Culture
Antal sidor:256
Förlag:University of California Press
ISBN:9780520392984

Utforska kategorier

Kulturvetenskap inom Samhälle och politik
Antropologi inom Samhälle och politik

Mer om författaren

Benjamin A. Wurgaft is a writer and historian. His previous books include Meat Planet: Artificial Flesh and the Future of Food and Thinking in Public: Strauss, Levinas, Arendt. Merry I. White is Professor of Anthropology at Boston University. Her previous books include Coffee Life in Japan and Perfectly Japanese: Making Families in an Era of Upheaval. The Japanese government has honored her work in the anthropology of Japan with the Order of the Rising Sun.

Recensioner i media

"In a study that arcs gracefully from our changing understanding of the Neolithic Revolution to the era of genetically modified organisms, fast food, Slow Food, and environmental depletion, the focus is forward-facing."

Innehållsförteckning

ContentsAcknowledgments Introduction VIGNETTE 1 Duccio’s Eden CHAPTER 1 Nature and Culture in the Origins Of Agriculture VIGNETTE 2 Akashiyaki at Nishi-Akashi CHAPTER 2 Staple Empires of the Ancient World VIGNETTE 3 Coffee and Pepper CHAPTER 3 Medieval Tastes VIGNETTE 4 Before Kimchi CHAPTER 4 The Columbian Exchange, or, the World Remade VIGNETTE 5 The Spirit Safe CHAPTER 5 Social Beverages and Modernity VIGNETTE 6 Authenticity in Panama CHAPTER 6 Colony and Curry VIGNETTE 7 The Icebox CHAPTER 7 Food’s Industrial Revolution VIGNETTE 8 Bricolage CHAPTER 8 Twentieth-Century Foodways, or, Big Food and Its Discontents VIGNETTE 9 Nem on the Menu CHAPTER 9 Ways of Eating Conclusion Notes Bibliography Index