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Food for Health, Food for Wealth
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh'ite Iranians. Through the analysis of the consumption practices of this particular migrant group, this book illustrates how both the nutritional value and symbolic significance of food contribute to its health-giving properties and how gender and ethnic identities are preformed and reinforced through the medium of food-work in public and private spheres. At the same time, as this study demonstrates, migration modifies and transfigures such identities and produces hybrid cultures and cuisines. Lynn Harbottle is a medical anthropologist and nutritionist, with a particular interest in the food habits and health of ethnic minorities in Britain. She was awarded the Frankenberg prize for her Masters dissertation on which this book is based.
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.
Food for Health, Food for Wealth
Food and eating practices are central to current sociological and anthropological concerns about the body, health, consumption, and identity. This study explores the importance of these themes as they intersect with processes of globalization and cultural production within a specific group of consumers, British Sh'ite Iranians. Through the analysis of the consumption practices of this particular migrant group, this book illustrates how both the nutritional value and symbolic significance of food contribute to its health-giving properties and how gender and ethnic identities are preformed and reinforced through the medium of food-work in public and private spheres. At the same time, as this study demonstrates, migration modifies and transfigures such identities and produces hybrid cultures and cuisines.
Food Preferences and Taste
An international team of contributors present cross-disciplinary perspectives on food preferences and tastes, showing the common themes of these fundamentals of human existence. A comprehensive introduction outlines the themes and the links between them.
Food in Zones of Conflict
"The availability of food is an especially significant issue in zones of conflict because conflictnearly always impinges on the production and the distribution of food, and causes increased competition for food, land and resources Controlling the production of and access to food can also be used as a weapon by protagonists in conflict. The logistics of supply of food to military personnel operating in conflictzones is another important issue. These themes unite this collection, the chapters of which span different geographic areas. This volume will appeal to scholars in a number of different disciplines, including anthropology, nutrition, political science, development studies and international relations, as well as practitioners working in the private and public sectors, who are currently concerned with food-related issues in the field."--Page [4] of cover.
The Social Archaeology of Food
Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society
Researching Food Habits
The term 'Anthropology of Food' has become an accepted abbreviation for the study of anthropological perspectives on food, diet and nutrition, an increasingly important subdivision of anthropology that encompasses a rich variety of perspectives, academic approaches, theories, and methods. Its multi-disciplinary nature adds to its complexity. This is the first publication to offer guidance for researchers working in this diverse and expanding field of anthropology.
Beyond Hummus and Falafel
Originally published in Hebrew as: Be-govah ha-beoten: ha-hebeotim ha-ohevratiyim oveha-poliotiyim shel ha-miotbaoh ha-Arvi be-Yiasrael.
Feeding Iran
Since Iran's 1979 Revolution, the imperative to create and protect the inner purity of family and nation in the face of outside spiritual corruption has been a driving force in national politics. Through extensive fieldwork, Rose Wellman examines how Basiji families, as members of Iran's voluntary paramilitary organization, are encountering, enacting, and challenging this imperative. Her ethnography reveals how families and state elites are employing blood, food, and prayer in commemorations for martyrs in Islamic national rituals to create citizens who embody familial piety, purity, and closeness to God. Feeding Iran provides a rare and humanistic account of religion and family life in the post-revolutionary Islamic Republic that examines how home life and everyday piety are linked to state power.
