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Social Science Agriculture & Food

Eating Culture

An Anthropological Guide to Food, Second Edition

by (author) Gillian Crowther

Publisher
University of Toronto Press
Initial publish date
May 2018
Category
Agriculture & Food, General, Cultural
  • Paperback / softback

    ISBN
    9781487593292
    Publish Date
    May 2018
    List Price
    $56.00
  • Hardback

    ISBN
    9781487593308
    Publish Date
    May 2018
    List Price
    $109.00
  • eBook

    ISBN
    9781487593315
    Publish Date
    May 2018
    List Price
    $47.95
  • Paperback / softback

    ISBN
    9781442604650
    Publish Date
    Sep 2013
    List Price
    $42.95
  • Hardback

    ISBN
    9781442607750
    Publish Date
    Oct 2013
    List Price
    $79.00

Classroom Resources

Where to buy it

Description

From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture.

 

The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.

About the author

Gillian Crowther is an Assistant Professor in the Department of Anthropology at Capilano University.

Gillian Crowther's profile page

Editorial Reviews

“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.”

<i>Journal of the Royal Anthropological Institute</i>

“... A great introductory read for students (or anyone) interested in thinking about how and why we 'do food' in modern societies.”

<i>Cuizine: The Journal of Canadian Food Cultures</i>