Anthropology of Food

Readings

• Gilliam Crowther. 2013. Eating Culture. Toronto, ON: University of Toronto Press. Miller and Deutsch. 2009. Food Studies: An Introduction to Research Methods. Oxford and New York: Berg
  unspecified
• E. N. Anderson. 2005. Everyone Eats: Understanding Food and Culture, New York: New York University Press. Electronic resource
  recommended
• Crowther, Introduction: Setting the Anthropological Table, pp. xvii - xxx; Chapter 1 Omnivorousness: Defining Food, pp. 3-23 Miller and Deutsch, Part I, Chapter 4. "Reviewing the Literature of Food
  recommended
• Crowther, Chapter 2 "Settled Ingredients: Domestic Food Production," pp. 3-25. Shiho Satsuka, "Eating Well with Others; Eating Others well" Matsutake mushrooms Miller and Deutsch, Chapters 5 & 5a "Historical Resources in Food Studies"; Chapters 6 & 6a Qualitative Methods in Food Studies; Chapters 7 and 7a Observational Methods in Food Studies Research: Ethnography and Narrative
  recommended
• Ian S. Hornsey, 2003. Chapter 1"The Beginnings" and Chapter 2 "Ancient Egypt." A History of Beer and Brewing. Royal Society of Chemistry. Patrick E McGovern, 1996. "Vin Extraordinaire: Archaeochemists sniff out the oldest wine in the world." The Sciences Nov/Dec 1986: pp. 27-31. Patrick E. McGovern, 2003 Chapter 1 "Stone Age Wine," in Ancient Wine: The Search for the Origins of Viniculture. Princeton: Princeton University Press. Constance A. Cook, 2005. Chapter One "Moonshine and Millet: Feasting and Purification Rituals in Ancient China," pp. 9-22. In Of Tripod and Palate: Food, Politics, and Religion in Traditional China, edited by Roel Sterckx. New York: Palgrave Macmillan.. Electronic resource
  recommended
• Crowther, Chapter 6, "Eating In: Commensality and Gastro-politics," pp. 151-175. Jean DeBernardi. 2010. "On Women and Chinese Festival Foods in Penang, Malaysia and Singapore." In Journal of Chinese Ritual, Theatre and Folklore Vol. 168 (2010.6): 179
  recommended
• Crowther, Chapter 3 "Mobile Ingredients: Global Food Production," pp. 65-96. Kyung-Koo Han. 2011. "The "Kimchi Wars" in Globalizing East Asia: Consuming Class,
  recommended
• Gender, Health, and National Identity" in Consuming Korean Tradition in Early and Late Modernity, edited by Laurel Kendall. Honolulu: University of Hawaii Press. Ted Bestor. 2001. "Supply-side Sushi: Commodity, Market, and the Global City." In American Anthropologist 103(1): 76-95. Heather Paxson, Chapter 4 "Traditions of Invention" and Chapter 6 "Microbiopolitics." In The Life of Cheese: Crafting Food and Value in America. Berkeley: University of California Press
  recommended