Food and Culture: A Reader

Description

This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of Food and Culture contains favorite articles from earlier editions and several new pieces on food politics, globalism, agriculture, and race and gender identity. Contents Preface to the Fourth Edition Acknowledgments Foreword • M. F. K. Fisher, The Gastronomical Me Introduction: The Continuing Salience of Food and Culture • Alice Julier, Carole Counihan, and Penny Van Esterik Meaning and Practice 1. Toward a Psychosociology of Contemporary Food Consumption • Roland Barthes 2. The Culinary Triangle • Claude Lévi-Strauss 3. Deciphering a Meal • Mary Douglas 4. Japanese Mothers and Obentōs: The Lunch-Box as Ideological State Apparatus • Anne Allison 5. Eating Cultures: Incorporation, Identity and Indian Food • Uma Narayan 6. Cooking Skills, the Senses, and Memory: The Fate of Practical Knowledge • David Sutton 7. Race, Place and Taste: Making Identities Through Sensory Experience in Ecuador • Emily Walmsley 8. The Raw and the Rotten: Punk Cuisine • Dylan Clark Representation and Identity 9. Distinction: A Social Critique of the Judgement of Taste • Pierre Bourdieu 10. The Nourishing Arts • Michel De Certeau and Luce Giard 11. Towards Queering Food Studies: Foodways, Heteronormativity, and Hungry Women in Chicana Lesbian Writing • Julia C. Ehrhardt 12. “A WAY OUTA NO WAY”: Eating Problems among African-American, Latina, and White Women • Becky Wangsgaard Thompson 13. ‘Mexicanas’ Food Voice and Differential Consciousness in the San Luis Valley of Colorado • Carole Counihan 14. “I Haven’t Eaten If I Don’t Have My Soup and Fufu”: Cultural Preservation Through Food and Foodways Among Ghanaian Migrants in the United States • Psyche Williams-Forson 15. The Signifying Dish: Autobiography and History in Two Black Women’s Cookbooks • Rafia Zafar 16. Rural Masculinity in Transition: Gender Images in Tractor Advertisements • Berit Brandth 17. Authenticity in America: Class Distinctions in Potato Chip Advertising • Joshua Freedman and Dan Jurafsky Global and Local Production 18. Industrial Food: Towards the Development of a World Cuisine • Jack Goody 19. Remaking “Traditions”: How We Eat, What We Eat and the Changing Political Economy of Food • Harriet Friedmann 20. Breastfeeding as Foodwork • Penny Van Esterik 21. On the Move for Food: Three Women Behind the Tomato’s Journey • Deborah Barndt 22. If It Ain’t Alberta, It Ain’t Beef: Local Food, Regional Identity, (Inter)National Politics • Gwendolyn Blue 23. From the Bottom Up: The Global Expansion of Chinese Vegetable Trade for New York City Markets • Valerie Imbruce 24. Jolly Dogs and McSpaghetti: Anthropological Reflections on Global/Local Fast-Food Competition in the Philippines • Ty Matejowsky 25. Too Hot to Handle: Food, Empire, and Race in Thai Los Angeles • Tanachai Mark Padoongpatt 26. “Old Stock” Tamales and Migrant Tacos: Taste, Authenticity, and the Naturalization of Mexican Food • Jeffrey M. Pilcher Food Politics 27. Time, Sugar, and Sweetness • Sidney W. Mintz 28. Re-purposing the Master’s Tools: The Open Source Seed Initiative and the Struggle for Seed Sovereignty • Jack Kloppenburg 29. Preface to the Tenth Anniversary Edition of Food Politics • Marion Nestle 30. The Disappearance of Hunger in America • Patricia Allen 31. Rooting Out the Causes of Disease: Why Diabetes Is So Common Among Desert Dwellers • Gary Paul Nabhan 32. The Political Economy of Obesity: The Fat Pay All • Alice Julier 33. Expanding Access and Alternatives: Building Farmers’ Markets in Low-Income Communities • Lisa Markowitz 34. Slow Food and the Politics of “Virtuous Globalization” • Alison Leitch 35. Learning Democracy Through Food Justice Movements • Charles Z. Levkoe Contributor Bios Credit Lines Index