Handbook of food and anthropology / edited by Jakob A. Klein and James L. Watson.

Includes bibliographical references.

Introduction / James L. Watson and Jakob A. Klein -- Part 1. Food, Self and Other : -- 1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism / Michael Herzfeld -- 2. Muslim Foodways / Maris B. Gillette -- 3. Food, Commensality and Caste in South Asia / James Staples -- 4. Jewish Foods at the Turn of the Twenty-First Century / Joëlle Bahloul -- 5. Approaches to Food and Migration: Rootedness, Being, and Belonging / Emma-Jayne Abbots -- 6. Local Foods, Local Specialties, and Local Identity / Nir Avieli -- Part 2. Food Security, Nutrition, and Food Safety : -- 7. Observer, Critic, Activist: Anthropological Encounters with Food Insecurity / Johan Pottier -- 8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste / Francesca Bray -- 9. Children's Food / Jennifer Patico and Eriberto Lozada -- 10. Cows' Milk as Children's Food: Insights from India and the U.S. / Andrea S. Wiley -- 11. Food, Borders, and Diseases / Alan Smart and Josephine Smart -- 12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition / Heather Paxson -- 13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging / Yuson Jung -- 14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China / James L. Watson -- Part 3. Food as Craft, Industry and Ethics : -- 15. Church Cookbooks: Changing Foodways on the American Prairie / Rubie S. Watson -- 16. The Anthropology of Cooking / David Sutton -- 17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South Africa / Elizabeth Hull -- 18. Ethical Consumption: The Moralities and Politics of Food / Peter Luetchford -- 19. Artisanal Food and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity, and Reconnection / Harry G. West -- 20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the Boardroom / Melissa L. Caldwell.

Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. Twenty original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Others; 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. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways.

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