Eating culture : an anthropological guide to food /
By: Crowther, Gillian [author.].
Publisher: North York, Ontario, Canada ; Tonawanda, New York, USA : University of Toronto Press, 2018Edition: Second edition.Description: xxxi, 358 pages : color illustrations ; 24 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 1487593309; 9781487593308; 1487593295; 9781487593292.Subject(s): Food -- Social aspects | Food habits | Food preferences | Ethnology -- FieldworkDDC classification: 394.12 CROItem type | Current library | Call number | Status | Date due | Barcode | Item holds |
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ATU Sligo Yeats Library Main Lending Collection | 394.12 CRO (Browse shelf(Opens below)) | Lost Checked out | 07/12/2020 | 0081620 |
Includes bibliographical references (pages [313]-339) and index.
Introduction: Setting the Anthropological Table -- Part One: Edibility -- 1. Omnivorousness: Classifying Food -- Part Two: Ingredients -- 2. Settled Ingredients: Domestic Food Production -- 3. Mobile Ingredients: roots, routes, and realities of industrailized agriculture -- Part Three: Cooking -- 4. Cooks and Kitchens -- 5. Recipes and Dishes -- Part Four: Eating -- 6. Eating-In: Commensality and Gastro-politics -- 7. Eating-Out and Gastronomy -- Part Five: Digesting -- 8. Global Indigestion: resetting the agenda for food security -- 9. Local Digestion: Making the Global at Home -- Epilogue: Leftovers to Takeaway.