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Anthropology in the News 
MYSTERIOUS: Aftexts | Mind Blowing Facts
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 "Palermo,Sicily Italy |
 A Fistfull of Rice Nepal |
 Claire Kathleen Roufs U.S.A. |
 "Eating Rat At The New Year" Vietnam National Geographic |
 Desert People Australia |
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to see details (below) click on text image(s)
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Gillian Crowther. From the Publisher 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. 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. ReviewAt last, a text for teaching the anthropology of food. Eating Culture is a wonderful introduction to cultural anthropology through the lens of food. From hunting and gathering to the global supply chain, this book offers an engaging entrée into thinking about food from a variety of cultural perspectives while introducing key concepts in cultural anthropology and food studies. (Rachel E. Black, Boston University) In anthropology, we study food in order to better understand societies and cultures. Eating Culture provides an expansive, thorough, and very readable explanation of how we do that and of what we have so far understood. Using examples from all over the world, Crowther's text relies on both classic ethnographies and a nearly comprehensive survey of recent anthropological research on food. Eating Culture will be a welcome addition to undergraduate courses in food and culture. (David I. Beriss, University of New Orleans) About the AuthorGillian Crowther is Professor of Anthropology at Capilano University in Vancouver, BC
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Dan Jurafsky is the recipient of a MacArthur "Genius Grant" and a professor of linguistics at Stanford University. He and his wife live in San Francisco.
RELATED TO THIS BOOK Meet Daniel Jurafsky Interesting Throughout
Does This Name Make Me Sound High-Fat?
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Dan Jurafsky. From the Publisher Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy. Endorsements & Reviews“Ever since I heard the phrase 'fresh frozen' I have been wondering about food language. Now Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book.” — Mark Kurlansky, author of Cod “Writing with knowledge and wit, Dan Jurafsky shows that the language of food reflects our desires and aspirations, whether it’s on a fancy French menu or a bag of potato chips.” — Bee Wilson, author of Consider the Fork: A History of How We Cook and Eat “The Language of Food is excellent, a fascinating read from beginning to end. From pastas to pastries, you can't resist Dan Jurafsky's insights into what we say about food.” — Tyler Cowen, professor of economics, George Mason University, and author of Average is Over “Dan Jurafksy hits the sweet spot of intellectual rigor and spoon-common interest in The Language of Food. Whether quoting from a menu item, "Dirty Girl Romano beans," or decoding the food vortex of Portlandia, Dan makes your tongue drop. The chapters on sherbet, toast, and potato chip packaging are too delicious—you'll be scanning the supermarket as Dan's new protégé. Two thumbs up, multiple hearts, five stars, and beaucoup butterflies!” — Susie Bright “Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. You'll never think of ketchup, French fries, fish and chips, or toast in the same way” — Deborah Tannen, author of the #1 bestseller You Just Don’t Understand: Women and Men in Conversation “Delightful. The distinguished linguist Dan Jurafsky brings a battery of skills to reveal the far-flung links of many of our dishes, to reveal how potato chip advertisements work, and to give an insider’s guide to reading menus. I couldn’t put this book down.” — Rachel Laudan, author of Cuisine and Empire: Cooking in World History “Why is the entrée served in the middle of the meal instead of when you 'enter' it? Why would anybody put a feather in their hat and call it macaroni? The Language of Food answers these questions and teaches so much more about a vast wing of our everyday vocabulary that we so seldom stop to think about.” — John McWhorter, Associate Professor of linguistics at Columbia University, contributing editor for The New Republic, and Time magazine columnist |
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The following chapters and classical articles are available on-line
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  Page URL: http:// www.d.umn.edu /cla/faculty/troufs/anthfood/aftexts.html Site Information / Disclaimers ~ Main A-Z Index |
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