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By: (Edited by) Dr Jakob A. Klein , (Edited by) Professor James L. Watson
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Named a Choice Outstanding Academic Title of the Year 2017
This Handbook features 20 original essays by leading figures in the discipline, which examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Other; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods and children’s food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty including Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct
an anthropology of cooking, Johan Pottier on food insecurity and Melissa L. Caldwell on practising food anthropology.
Now available in paperback, this is a field-defining survey of the area and its key themes. A new afterword by Cristina Grasseni adds a reflection on the original essays and how the field has continued to develop.
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