▪ Abstract The study of food and eating has a long history in anthropology, beginning in the
nineteenth century with Garrick Mallery and William Robertson Smith. This review notes …

Much of the burgeoning literature on food in anthropology and related fields implicitly
engages with issues of memory. Although only a relatively small but growing number of food …

This important cultural analysis tells two stories about food. The first depicts good food as
democratic. Foodies frequent 'hole in the wall'ethnic eateries, appreciate the pie found in …

Ihad never cooked a meal when I came to the United States in 1988 as a young adult. I had
made omelets, taught by a Boy Scouts' Camp Counselor in Jamshedpur. I had brewed tea a …

By developing the concept of “gastronationalism,” this article challenges conceptions of the
homogenizing forces of globalism. I analyze (1) the ways in which food production …

Seventeen of the forty chapters included are either new to this edition, rewritten by their
original authors, or edited by Counihan and Van Esterik. A bank of test items applicable to …

How and why do we think about food, taste it, and cook it? While much has been written
about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a …

Rachel Laudan tells the remarkable story of the rise and fall of the worldÕs great
cuisinesÑfrom the mastery of grain cooking some twenty thousand years ago, to the …

Explains the key concepts, theories, and studies in the sociology of the arts—the fully
updated new edition of the classic textbook Sociology of the Arts is a comprehensive yet …

There have been famous chefs for centuries. But it was not until the second half of the
twentieth century that the modern celebrity chef business really began to flourish, thanks …