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Culinary Art and Anthropology
Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
Making Modern Meals
"Home cooking is crucial to our lives but it is not necessary to our survival. Over the past century, it has become an everyday choice even though it is no longer an everyday chore. By looking closely at the stories and practices of American home cooks--witnessing them in the kitchen and at the table--Amy B. Trubek reveals our episodic but also engaged relationship to making meals. Making Modern Meals explores the state of American cooking across all its varied practices, whether cooking is considered a chore, a craft, or a creative process. Trubek challenges current assumptions about who cooks, who doesn't cook, and what this means for culture, cuisine, and health. Contending that cooking has changed in the past century, she locates, identifies, and discusses the myriad ways Americans cook in the modern age. In doing so, she argues that changes in making our meals--from shopping to cooking to dining--have created new cooks, new cooking categories, and new culinary challenges"--Provided by publisher.
The Meal
This volume of papers presented at the Oxford Symposium on Food and Cookery follows the pattern of previous collections. The Symposium entitled Food and Memory was held in September 2000 at St Antony's College, Oxford uner the joint chairmaship of Alan Davidson and Theodore Zeldin.
Translocality
This volume discusses globalising processes from the perspective of the humanities and social sciences. It focuses on the ‘global south’, notably the Middle East, Asia, and Africa. Densely researched case studies examine a variety of approaches for their potential to understand connecting processes on different scales. The studies seek to overcome the main traps of the ‘globalisation’ paradigm, such as its occidental bias, its notion of linear expansion, its simplifying dichotomy between ‘local’ and ‘global’, and an often-found lack of historical depth. They elaborate the asymmetries, mobilities, opportunities and barriers involved in globalising processes. Their new perspective on these processes is captured by the concept of ‘translocality’, which aims at integrating a variety of theoretical and methodological approaches from different disciplines.
Struggling with History
Struggling with History compares anthropological and historical approaches to the study of the Indian Ocean by focusing on the conflicted nature of cosmopolitanism. Essays contribute to current debates on the nature of cosmopolitanism, the comparative study of Muslim societies, and the examination of colonial and postcolonial contexts. Few books combine a comparable level of interdisciplinary scholarship and regional ethnographic expertise.
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.
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.
Identities, Politics, and Rights
A reevaluation of how rights liberate and constrain human behavior
Anthropology for Architects
What can architects learn from anthropologists? This is the central question examined in Anthropology for Architects – a survey and exploration of the ideas which underpin the correspondence between contemporary social anthropology and architecture. The focus is on architecture as a design practice. Rather than presenting architectural artefacts as objects of the anthropological gaze, the book foregrounds the activities and aims of architects themselves. It looks at the choices that designers have to make – whether engaging with a site context, drawing, modelling, constructing, or making a post-occupancy analysis – and explores how an anthropological view can help inform design decisio...
The Making of the Arab Intellectual
In the wake of the Ottoman Empire’s nineteenth-century reforms, as guilds waned and new professions emerged, the scholarly ‘estate’ underwent social differentiation. Some found employment in the state’s new institutions as translators, teachers and editors, whilst others resisted civil servant status. Gradually, the scholar morphed into the public writer. Despite his fledgling status, he catered for the public interest all the more so since new professionals such as doctors, engineers and lawyers endorsed this latest social role as an integral part of their own self-image. This dual preoccupation with self-definition and all things public is the central concern of this book. Focusing...
