MARC Record from marc_columbia

LEADER: 05759cam a2200649 i 4500
001 10994512
005 20180716130123.0
008 131118t20132013oncaf b 001 0 eng
010 $a 2013370360
016 $a20139032886
020 $a9781442604650 (pbk.)
020 $a1442604654 (pbk.)
020 $a9781442607750 (bound)
020 $a1442607750 (bound)
020 $z9781442604674 (epub)
029 0 $aNLC$b20139032886
029 1 $aNZ1$b15190721
029 1 $aAU@$b000052155160
029 1 $aCHVBK$b312716095
029 1 $aCHDSB$b006206096
029 1 $aCHVBK$b305841211
029 1 $aCHBIS$b009995584
035 $a(OCoLC)ocn842884159
035 $a(OCoLC)842884159
035 $a(NNC)10994512
040 $aNLC$beng$erda$cNLC$dDLC$dYDXCP$dCDX$dMUU$dIXA$dCHVBK$dDGU$dOCLCF$dLHU$dEEK$dS1C$dIPU$dOCL
050 00 $aGN407$b.C76 2013
055 0 $aGN407$bC76 2013
055 00 $aGN407$bC769 2013
082 04 $a394.1/2$223
100 1 $aCrowther, Gillian,$eauthor.
245 10 $aEating culture :$ban anthropological guide to food /$cGillian Crowther.
264 1 $aNorth York, Ontario, Canada :$bUniversity of Toronto Press,$c[2013]
264 4 $c©2013
300 $axxx, 324 pages, 8 unnumbered pages of plates :$billustrations (some colour) ;$c24 cm.
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (pages 285-311) and index.
530 $aIssued also in electronic format.
505 00 $gIntroduction.$tSetting the anthropological table : An anthropological appetite for food --$tSocial anthropological methods and principles --$tEthnographic fieldwork, local and global --$tA theoretical trifle --$tCuisines --$gpt. 1.$tEdibility. 1. Omnivorousness: defining food : Omnivorousness --$tThe omnivore's dilemma --$tFood classifications and rules --$tHumoral classifications --$tNutritional classifications --$tState-based nutritional food rules --$gpt. 2.$tIngredients. 2. Settled ingredients: domestic food production : Food-getting strategies and cuisines --$tHunter-gathering or foraging --$tDomestication of plants and animals --$tPastoralism --$tHorticulture --$tAgriculture --$tExchanging ingredients and flavours -- 3. Mobile ingredients: global food production : Further agricultural intensification --$tExporting industrial agriculture --$tCommercializing food: industrial and national cuisines --$gpt. 3.$tCooking. 4. Cooks and kitchens : The origins of fire use and cooking --$tCooking techniques --$tCooking and food-getting strategies --$tThinking through cooking: the culinary triangle --$tCooking and gender --$tMen's conspicuous cooking: public cuisine --$tDomestic kitchens: home-cooked cuisines -- 5. Recipes and dishes : Recipes: creating dishes --$tExperiential cooking: domestic recipes --$tTextual cooking: commercial recipes --$tCookbooks: codifying national cuisines --$tBritish cuisine: cookbooks and dishes --$tCookbooks: travelling recipes and dishes --$gpt. 4.$tEating. 6. Eating-in: commensality and gastro-politics : Patterns of eating --$tWhen: mealtimes --$tWhat: dishes and proper meals --$tHow: commensality --$tWhere: private and public --$tWho: kin to strangers --$tGastro-politics --$tSpecial meals: feasting -- 7. Eating-out and gastronomy : Eating away from home: a risky business? --$tStreet food: eating standing up --$tPublic eating: sitting down --$tCharacteristics of restaurants --$tGastronomy: cultivating culinary taste --$tTypes of restaurants: culinary foodscapes --$tIndian cuisine in Britain --$tChinese cuisine in North America --$tRestaurants as "ethnosites": cross-cultural encounters --$gpt. 5.$tDigesting. 8. Gastro-anomie: global indigestion : Globalized industrial food: gastro-anomie --$tIndigenous gastro-anomie --$tDigesting the discourse --$tAngry farmers: food sovereignty --$tFood crises: food security --$tFood insecurity: health, gastro-anomie, and cuisines -- 9. Local digestion: making the global at home : Localizing global foods: from sushi to hamburgers --$tGlobalized commodities --$tLocavorism: eating locally --$tFarmers' markets: local foods and faces --$tEthical consumers: local and global implications -- Epilogue: leftovers to takeaway : takeaway cuisine --$tTakeaway leftovers --$gGlossary --$gBibliography --$gIndex.
520 $a"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."--From publisher's description.
650 0 $aFood$xSocial aspects.
650 0 $aNutritional anthropology.
650 0 $aFood habits.
650 0 $aFood preferences.
650 6 $aAliments$xAspect social.
650 6 $aHabitudes alimentaires.
650 6 $aPréférences alimentaires.
650 7 $aNahrung.$2gnd
650 7 $aErnährungsgewohnheit.$2gnd
650 7 $aFood habits.$2fast$0(OCoLC)fst00930807
650 7 $aFood preferences.$2fast$0(OCoLC)fst00930981
650 7 $aFood$xSocial aspects.$2fast$0(OCoLC)fst00930613
650 7 $aNutritional anthropology.$2fast$0(OCoLC)fst01042322
776 1 $aCrowther, Gillian, author.$tEating culture.$w(CaOONL)20139032894
852 00 $bbar$hGN407$i.C76 2013