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Making Food in Local and Global Contexts
This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments. There is a "food democracy" in which how we procure and share food can be an indicator of our participation in society, while food nurtured in particular climates and land can be transmitted to the outside world owing to the influence of tourism and the global economy, a phenomenon that is recognized on a global scale as exemplified by the UNESCO Intangible Cultural Heritage. In other words, food is an aspect of both culture and civilization. Anthropological approaches are used to reveal the humanistic aspects of food, highlighting the strength and individuality of regional and ethnic foods in global civilizations. The book is a compilation of results from sessions of the international symposium “Making Food in Human and Natural History”, which took place on March 18 and 19, 2019, in Osaka, Japan.
Microhistories of Technology
In this open access book, Mikael Hård tells a story of how people around the world challenged the production techniques and products brought by globalization. Retaining their autonomy and freedom, creative individuals selectively adopted or rejected modern gadgets, tools, and machines. In standard historical narratives, globalization is portrayed as an unstoppable force that flattens all obstacles in its path. Modern technology is also seen as inexorable: in the nineteenth century, steamships, telegraph lines, and Gatling guns are said to have paved the way for colonialism and other forms of dominating people and societies. Later, shipping containers and computer networks purportedly pulled...
The Taste Culture Reader
Taste is recognized as one of the most evocative senses. The flavors of food play an important role in identity, memory, emotion, desire, and aversion, as well as social, religious and other occasions. Yet despite its fundamental role, taste is often mysteriously absent from discussions about food. Now in its second edition, The Taste Culture Reader examines the sensuous dimensions of eating and drinking and highlights the centrality of taste in human experience. Combining both classic and contemporary sources from anthropology, philosophy, sociology, history, science, and beyond, the book features excerpts from texts by David Hume, Immanuel Kant, Pierre Bourdieu, Brillat-Savarin, Marcel Pro...
Cooking Technology
New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform – or, indeed, refuse to change – their kitchens and food habits. Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusi...
México obeso
En esta obra es posible analizar la diversidad de perspectivas y variables que tienen que ver con la obesidad, partiendo desde su definición, incidencia, medición y control, hasta llegar al análisis de su relación con otras patologías y el contexto alimentario actual.
Hábitos alimentarios
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Creyentes por experiencia
El objetivo de la presente investigación fue analizar las características del fenómeno religioso documentado en una región rural al sur del municipio de Ensenada, Baja California, llamada Valle de los Cirios, tomando como objeto de estudio la variedad de experiencias religiosas identificada entre sus habitantes, esto es, las diversas formas de captar, asimilar y transmitir el conocimiento que orienta el sentido de la vida de los sujetos de estudio.
Qualitative Studies in Quality of Life
This volume explores the use and relevance of qualitative methods for the study of quality of life. It analyzes the role of qualitative researcher and the role of the context and the culture in quality of life studies. It presents the use of qualitative methods in real projects carried out in specific fields: geography, health, community studies, labor life and yoga. Finally, the book proposes the use of mixed methods that are considered as the third methodological approach in social research. The main purpose of using qualitative methods is to understand what it means for participants to be involved in certain events, situations and actions. Such methods help understand the context in which participants act and the influence of that context on their actions. The decision to use a particular methodology implies a philosophic, theoretical and political decision. Qualitative methodology constitutes an approach that is essential for understanding people’s experiences of well-being and discovering new issues related to quality of life.
