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Secrets from the Greek Kitchen
Secrets from the Greek Kitchen explores how cooking skills, practices, and knowledge on the island of Kalymnos are reinforced or transformed by contemporary events. Based on more than twenty years of research and the author’s videos of everyday cooking techniques, this rich ethnography treats the kitchen as an environment in which people pursue tasks, display expertise, and confront culturally defined risks. Kalymnian islanders, both women and men, use food as a way of evoking personal and collective memory, creating an elaborate discourse on ingredients, tastes, and recipes. Author David E. Sutton focuses on micropractices in the kitchen, such as the cutting of onions, the use of a can opener, and the rolling of phyllo dough, along with cultural changes, such as the rise of televised cooking shows, to reveal new perspectives on the anthropology of everyday living.
Remembrance of Repasts
"Proust's famous madeleine captures the power of food to evoke some of our deepest memories. Why does food hold such power? What does the growing commodification and globalization of food mean for our capacity to store the past in our meals--in the smell of olive oil or the taste of a fresh-cut fig? This book offers a theoretical account of the interrelationship of culture, food and memory. Sutton challenges and expands anthropology's current focus on issues of embodiment, memory and material culture, especially in relation to transnational migration and the flow of culture across borders and boundaries. The Greek island of Kalymnos in the eastern Aegean, where Islanders claim to remember me...
Bigger Fish to Fry
What defines cooking as cooking, and why does cooking matter to the understanding of society, cultural change and everyday life? This book explores these questions by proposing a new theory of the meaning of cooking as a willingness to put oneself and one’s meals at risk on a daily basis. Richly illustrated with examples from the author’s anthropology fieldwork in Greece, Bigger Fish to Fry proposes a new approach to the meaning of cooking and how the study of cooking can reshape our understanding of social processes more generally.
The Restaurants Book
Is the restaurant an ideal total social phenomenon for the contemporary world? Restaurants are framed by the logic of the market, but promise experiences not of the market. Restaurants are key sites for practices of social distinction, where chefs struggle for recognition as stars and patrons insist on seeing and being seen. Restaurants define urban landscapes, reflecting and shaping the character of neighborhoods, or standing for the ethos of an entire city or nation. Whether they spread authoritarian French organizational models or the bland standardization of American fast food, restaurants have been accused of contributing to the homogenization of cultures. Yet restaurants have also played a central role in the reassertion of the local, as powerful cultural brokers and symbols for protests against a globalized food system. The Restaurants Book brings together anthropological insights into these thoroughly postmodern places.
Hollywood Blockbusters
Certain Hollywood movies are now so deeply woven into the cultural fabric that lines of their dialogue - for example, 'Make him an offer he can't refuse' - have been incorporated into everyday discourse. The films explored in this book, which include The Godfather, Jaws, The Big Lebowski, Field of Dreams and The Village, have become important cultural myths, fascinating windows into the schisms, tensions, and problems of American culture. Hollywood Blockbusters: The Anthropology of Popular Movies uses anthropology to understand why these movies have such enduring appeal in this age of fragmented audiences and ever-faster spin cycles. Exploring key anthropological issues from ritual, kinship, gift giving and totemism to literacy, stereotypes, boundaries and warfare, this fascinating book uncovers new insights into the significance of modern film classics for students of Film, Media, Anthropology and American Cultural Studies.
Around the Tuscan Table
In this delicious book, noted food scholar Carole M. Counihan presents a compelling and artfully told narrative about family and food in late 20th-century Florence. Based on solid research, Counihan examines how family, and especially gender have changed in Florence since the end of World War II to the present, giving us a portrait of the changing nature of modern life as exemplified through food and foodways.
Reinforcement Learning, second edition
The significantly expanded and updated new edition of a widely used text on reinforcement learning, one of the most active research areas in artificial intelligence. Reinforcement learning, one of the most active research areas in artificial intelligence, is a computational approach to learning whereby an agent tries to maximize the total amount of reward it receives while interacting with a complex, uncertain environment. In Reinforcement Learning, Richard Sutton and Andrew Barto provide a clear and simple account of the field's key ideas and algorithms. This second edition has been significantly expanded and updated, presenting new topics and updating coverage of other topics. Like the fir...
Social Research
The perfect book for any student taking a research methods course for the first time! The new edition of David and Sutton's text provides those new to social research with a comprehensive introduction to the theory, logic and practical methods of qualitative, quantitative and mixed methods research. Covering all aspects of research design, data collection, data analysis and writing up, Social Research: An Introduction is the essential companion for all undergraduate and postgraduate students embarking on a methods course or social research project. The second edition features: - Brand new chapters on visual methods, case study methods, internet research, mixed methods and grounded theory - U...
Figs
Explores the history of the fruit, from the role it played in the Crusades to the fig festivals of the modern world. Includes numerous recipes and countless facts, myths, and stories about the fig.
Food, Health and Identity
By addressing the issue of food and eating in Britain today this collection considers the ways in which food habits are changing and shows how social and personal identities and perceptions of health risk influence people's food choices. The articles explore, among other issues: • the family meal • wedding cakes • nostalgia and the invention of tradition • the rise of vegetarianism • the recent BSE crisis • the `creolization' of British food eating out • creation of individual identity through lifestyle. The contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.
