In the last five years or so, there has been a huge explosion of scholarly work on the history of food and, likewise, pressing problems such as food scares and genetic modification, as well as anorexia and obesity, have become increasingly present in the public consciousness.
Drawing on a wide variety of disciplines, this fascinating four-volume collection covers anthropology, sociology, psychology, history, cultural history, land economy, and, outside of the arts and social sciences, disciplines such as health sciences and health economics. An engaging and comprehensive reference, it is undoubtedly a highly useful resource for both student and scholar alike.
In the last five years or so, there has been a huge explosion of scholarly work on the history of food and, likewise, pressing problems such as food scares and genetic modification, as well as anorexia and obesity, have become increasingly present in the public consciousness.
Drawing on a wide variety of disciplines, this fascinating four-volume collection covers anthropology, sociology, psychology, history, cultural history, land economy, and, outside of the arts and social sciences, disciplines such as health sciences and health economics. An engaging and comprehensive reference, it is undoubtedly a highly useful resource for both student and scholar alike.
Volume I: Thinking FoodEditors’ Introduction:
‘Food and Human Existence: Understanding Diverse Modes of Culinary
Life’.
Part 1: Theorizing Food and Society
1. Alexis Soyer, ‘Pantropheon’, Food, Cookery and Dining in Ancient
Times: Alexis Soyer’s Pantropheon (Mineoloa, New York: Dover, 2004
[1853]), pp. 1–6
2. Carolyn Korsmeyer, ‘Philosophies of Taste: Aesthetic and
Nonaesthetic Senses’, Making Sense of Taste: Food and Philosophy
(Ithaca: Cornell University Press), pp. 38–67.
3. Stephen Mennell, ‘On the Civilising of Appetite’, Theory,
Culture and Society, 4, 3–4, 1987, pp. 373–403.
4. Jean-Anthelme Brillat-Savarin, ‘Philosophical History of
Cooking’, The Physiology of Taste, trans. Anne Drayton
(Harmondsworth: Penguin, 1994), pp. 242–66.
5. Georg Simmel, ‘The Sociology of the Meal’, trans. Mark Ritter
and David Frisby, in D. Frisby and M. Featherstone (eds.), Simmel
on Culture: Selected Writings (London and New York: Sage, 1998),
pp. 130–5. (Originally published as ‘Soziologie der Mahlzeit’,
Berliner Tageblatt, 10 October 1910.)
Part 2: Food and Religion
6. Daniel Sack, ‘Liturgical Food: Communion Elements and Conflict’,
Whitebread Protestants: Food and Religion in American Culture (New
York: Palgrave, 2001), pp. 9–59.
7. Caroline Walker Bynum, ‘Fast and Feast: The Historical
Background’, Holy Feast and Holy Fast: The Meaning of Food in the
Lives of Medieval Women (Berkeley: University of California Press,
1987), pp. 31–69.
8. R. Marie Griffith, ‘Pray the Weight Away: Shaping Devotional
Fitness Culture’, Born Again Bodies: Flesh and Spirit in American
Christianity (Berkeley, CA: University of California Press, 2004),
pp. 160–205.
Part 3: The Anthropology of Food
9. Claude Levi-Strauss, ‘The Culinary Triangle’, Partisan Review,
33, 1965, pp. 586–95.
10. Roland Barthes, ‘Steak and Chips’, Mythologies (London:
Vintage, 1993), pp. 62–4.
11. Roland Barthes, ‘The Food System’, Elements of Semiology,
trans. Annette Lavers and Colin Smith (New York: Hill and Wang,
1977), pp. 27–8.
12. Mary Douglas, ‘The Abominations of Leviticus’, Purity and
Danger: An Analysis of the Concepts of Pollution and Taboo (London
and New York: Routledge, 2002), pp. 41–57.
13. Pasi Falk, ‘Homo Culinarius: Towards An Anthropology of Taste’,
Social Science Information, 30, 4, 1991, pp. 757–90.
Volume II: Material Aspects of FoodPart
4: Food Production and Human Evolution
14. Linda Civitello, ‘First Course—From Raw to Cooked: Prehistory,
Mesopotamia, Egypt, China, India’, Cuisine and Culture, A History
of Food and People (Hoboken: John Wiley, 2004), pp. 1–24.
15. Jean Bottero, ‘Cooks and Culinary Tradition’, The Oldest
Cuisine in the World: Cooking in Mesopotamia (Chicago: The
University of Chicago Press, 2004), pp. 75–86.
16. Paul Rozin, ‘Human Food Selection: The Interaction of Biology,
Culture and Individual Experience’, in L. M. Barker (ed.), The
Psychobiology of Human Food Selection (Westport: AVI Publishing,
1982), pp. 225–54.
Part 5: The History of Key Foods
17. Patrick E. McGovern, ‘The Noah Hypothesis’, Ancient Wine: The
Search for the Origins of Viniculture (Princeton: Princeton
University Press, 2003), pp. 16–39.
18. Silvano Serventi and Francoise Sabban, ‘Pasta Without Borders’,
Pasta: The Story of a Universal Food (New York: Columbia University
Press, 2003), pp. 169–96.
19. Jack Turner, ‘The Spice Seekers’, Spice: The History of a
Temptation (London: HarperPerennial, 2005), pp. 3–58.
Part 6: Famines
20. S. C. Watkins and J. Menken, ‘Famines in Historical
Perspective’, Population and Development Review, 11, 4, 1985, pp.
647–75.
21. Amartya Sen, ‘Poverty and Entitlements’, Poverty and Famines:
An Essay on Entitlement and Deprivation (Oxford: Oxford University
Press, 1983), pp. 1–8.
Part 7: Industrialization of Food Production
22. Stephen Mennell, ‘Diminishing Contrasts, Increasing Varieties’,
All Manners of Food: Eating and Taste in England and France from
the Middle Ages, 2nd edn. (Urbana and Chicago: University of
Illinois Books, 1996), pp. 317–32.
23. Bernardo Sorj and John Wilkinson, ‘Modern Food Technology:
Industrialising Nature’, International Social Science Journal, 37,
3, 1985, pp. 301–14.
24. George Ritzer, ‘An Introduction to McDonaldization’, The
McDonaldization of Society (Thousand Oaks: Pine Forge Press, 2000),
pp. 1–20.
25. Eric Schlosser, ‘The Most Dangerous Job’, Fast Food Nation: The
Dark Side of the All American Meal (New York, Houghton Mifflin,
2001), pp. 169–90.
26. Kim Humphery, ‘Really Modern Retailing’, Shelf Life:
Supermarkets and the Changing Cultures of Consumption (Cambridge:
Cambridge University Press, 1998), pp. 39–58.
Part 8: Crises in the Food Chain
27. Claude Fischler, ‘The "Mad-Cow" Crisis: A Global Perspective’,
in Raymond Grew (ed.), Food in Global History (Boulder: Westview
Press, 1999), pp. 207–31.
28. Harriet Friedmann, ‘The International Relations of Food: The
Unfolding Crisis of National Regulation’, in B. Harriss-White and
R. Hoffenberg (eds.), Food: Multidisciplinary Perspectives (Oxford:
Basil Blackwell, 1994), pp. 174–204.
29. Charles Clover, ‘Dining with Nobu ...’, The End of the Line:
How Overfishing is Changing the World and What We Eat (New York,
The New Press, 2006), pp. 157–82.
30. Chaia Heller, ‘Risky Science and Savoir-Faire: Peasant
Expertise in the French Debate Over Genetically Modified Crops’, in
Marianne Elisabeth Lien and Brigitte Nerlich (eds.), The Politics
of Food (Oxford and New York: Berg, 2004), pp. 81–99.
31. Marion Nestle, ‘Deregulation and its Consequences’, Food
Politics: How the Food Industry Influences Nutrition and Health
(Berkeley: University of California Press, 2003), pp. 272–93.
32. Daniel Charles, ‘Global Claims’, Lords of the Harvest: Biotech,
Big Money and the Future of Food (Cambridge, MA: Perseus), pp.
262–82.
Volume III: The Social Relations of
FoodPart 9: Food and Social Class
33. Jack Goody, ‘The High and the Low: Culinary Culture in Asia and
Europe’, Cooking, Cuisine and Class: A Study of Comparative
Sociology (Cambridge and New York: Cambridge University Press,
1982), pp. 97–153.
34. Joseph R. Gusfield, ‘Nature’s Body and the Metaphors of Food’,
in Michelle Lamont and Marcel Fournier (eds.), Cultivating
Difference: Symbolic Boundaries and the Making of Inequality
(Chicago: University of Chicago Press, 1992), pp. 75–103.
Part 10: History of Grand Eating and
Gastronomy
35. Andrew Dalby, ‘Sicilian Tables: The Culture of Fourth Century
Gastronomy’, Siren Feasts: A History of Food and Gastronomy in
Greece (London: Routledge, 1996), pp. 113–32.
36. Jean-Anthelme Brillat-Savarin, ‘On Gourmandism’, The Physiology
of Taste, trans. Anne Drayton (Harmondsworth: Penguin, 1994), pp.
132–40.
37. Pricilla Parkhurst Ferguson, ‘A Cultural Field in the Making:
Gastronomy in Nineteenth-Century France’, American Journal of
Sociology, 103, 3, 1998, pp. 597–641.
Part 11: Restaurants and Coffee Houses
38. Alan Warde, Lydia Marten, and Wendy Olsen, ‘Consumption and The
Problem of Variety: Cultural Omnivorousness, Social Distinction and
Dining Out’, Sociology, 33, 1, 1999, pp. 105–27.
39. Markman Ellis, ‘The Philosopher in the Coffee-House’, The
Coffee House: A Cultural History (London: Weidenfeld and Nicolson,
2005), pp. 185–206.
40. William Foote Whyte, ‘The Social Structure of the Restaurant’,
American Journal of Sociology, 54, 4, pp. 302–10.
41. Gary Alan Fine, ‘The Kitchen as Place and Space’, Kitchens: The
Culture of Restaurant Work (Berkeley: University of California
Press, 1996), pp. 80–111.
42. Karla Erickson, ‘Bodies at Work: Performing
Service in American Restaurants’, Space and Culture, 7, 1, 2004,
pp. 76–89.
43. Rebecca Spang, ‘All The World’s a Restaurant: On the Global
Gastronomics of Tourism and Travel’, in Raymond Grew (ed.), Food in
Global History (Boulder: Westview Press, 1999), pp. 79–91.
Part 12: Food and the Life Course
44. Haim Hazan, ‘Holding Time Still With Cups of Tea’, in Mary
Douglas (ed.), Constructive Drinking: Perspectives on Drink from
Anthropology, 4th edn. (Cambridge: Cambridge University Press,
1991), pp. 205–19.
45. Allison James, ‘Confections, Concoctions and Conceptions’, in
Bernard Waites, Tony Bennett, and Graham Martin (eds.), Popular
Culture: Past and Present (London and New York: Routledge, 1981),
pp. 294–307.
46. Mildred Blaxter and Elizabeth Paterson, ‘The Goodness is Out of
It: The Meaning of Food to Two Generations’, in Anne Murcott (ed.),
The Sociology of Food and Eating (Aldershot: Ashgate, 1983), pp.
95–105.
Part 13: Food, Gender, and Family Organization
47. Deb Kemmer, ‘Tradition and Change in Domestic Roles and Food
Preparation’, Sociology, 34, 2, 2000, pp. 323–33.
48. Marjorie DeVault, ‘Constructing the Family’, Feeding the
Family: The Social Organization of Caring as Gendered Work
(Chicago: University of Chicago Press, 1991), pp. 77–94.
49. Joanne Hollows, ‘Oliver’s Twist: Leisure, Labour and Domestic
Masculinity in The Naked Chef’, International Journal of Cultural
Studies, 6, 2, 2003, pp. 229–48.
50. Alex McIntosh, ‘The Family Meal and its Significance in Global
Times’, in Raymond Grew (ed.), Food in Global History (Boulder:
Westview Press, 1999), pp. 217–39.
51. Miriam Meyers, ‘The Presence of Many Women: Food as a Way of
Ensuring Continuity Across Generations of Women’, A Bite off Mama’s
Plate: Mothers’ and Daughters’ Connections through Food (Westport
and London: Bergin & Harvey, 2001), pp. 105–24.
Volume IV: Negotiating Food
Part 14: Food and Personal Identity
52. Claude Fischler, ‘Food, Self and Identity’, Social Science
Information, 27, 2, pp. 275–92.
53. Anne Murcott, ‘On the Altered Appetites of Pregnancy:
Conceptions of Food, Body and Person’, Sociological Review, 36, 4,
1988, pp. 733–64.
54. Efrat Ben-Ze’ev, ‘The Politics of Taste and Smell: Palestinian
Rites of Return’, in Marianne E. Lien and Brigitte Nerlich (eds.),
The Politics of Food (Oxford: Berg, 2004), pp. 141–60.
Part 15: Textual and Visual Representations of
Food
55. Arjun Appadurai, ‘How To Make a National Cuisine: Cookbooks in
Contemporary India’, Comparative Studies of Society and History,
30, 1, 1988, pp. 3–24.
56. Luigi Ballerini, ‘Maestro Martino: The Carneades of Cooks’, The
Art of Cooking: The First Modern Cookery Book: The Eminent Maestro
Martiono of Como (Berkeley: University of California Press, 2005),
pp. 1–46.
57. N. Strange, ‘Perform, Educate, Entertain: Ingredients of the
Cookery Programme Genre’, in C. Geraghty and D. Lusted (eds.), The
Television Studies Book (London: Edward Arnold, 1998), pp.
301–12.
58. Alice McLean, ‘Tasting Language: The Aesthetic Pleasures of
Elizabeth David’, Food, Culture and Society, 7, 1, 2004, pp.
37–45.
Part 16: Diets and Dieting
59. Carole Spitzack, ‘Curative Voices: Anti-Diets and Experts’,
Confessing Excess: Women and the Politics of Body Reduction
(Albany: State University of New York Press, 1990), pp. 9–33.
60. Bryan Turner, ‘The Government of the Body: Medical Regimens and
the Rationalisation of Diet’, British Journal of Sociology, 33, 2,
1982, pp. 254–69.
Part 17: Food Pathologies
61. Susan Bordo, ‘Anorexia Nervosa: Psychopathology as the
Crystallization of Culture’, Unbearable Weight: Feminism, Western
Culture and the Body (Berkeley: University of California Press,
1998), pp. 139–64.
62. Carole Counihan, ‘An Anthropological View of Western Women’s
Prodigious Fasting: A Review Essay’, The Anthropology of Food and
the Body: Gender, Meaning and Power (New York: Routledge, 1998),
pp. 93–112.
Part 18: Animals, Meat, Vegetarianism, and
Veganism
63. Peter Singer, ‘Taking Life: Animals’, Practical Ethics, 2nd
edn. (Cambridge: Cambridge University Press, 1993), pp. 110–25.
64. Alan Beardsworth and Teresa Keil, ‘The Vegetarian Option:
Varieties, Conversions, Motives and Careers’, The Sociological
Review, 40, 2, 1992, pp. 252–93.
65. Marianne Elisabeth Lien, ‘Dogs, Whales and Kangaroos:
Transnational Activism and Food Taboos,’ in Marianne Elisabeth Lien
and Brigitte Nerlich (eds.), The Politics of Food (Oxford and New
York, Berg), pp. 179–97.
Part 19: Deindustrialization
66. Warren Belasco, ‘Food and the Counterculture: A Story of Bread
and Politics’, in Raymond Grew (ed.), Food in Global History
(Boulder: Westview Press, 1999), pp. 273–92.
67. Carlo Petrini, ‘Appetite and Thought’, Slow Food: The Case for
Taste, trans. William McCuaig (New York, Columbia University Press,
2003), pp. 1–36.
68. Julie Guthman, ‘Organic Farming: Ideal Practices and Practical
Ideals’, Agrarian Dreams: The Paradox of Organic Farming in
California (Berkeley: University of California Press, 2004), pp.
42–60.
Volume V: Food Cultures and the Globalization of Food
Part 20: Food and Nation
69. Alison Leitch, ‘Slow Food and the Politics of Pork Fat: Italian
Food and European Identity’, Ethnos, 68, 4, 2003, pp. 437–62.
70. Jean-Robert Pitte, ‘France: The Land of Milk and Honey or the
Old Country of Gourmands?’, French Gastronomy: The History and
Geography of a Passion, trans. Jody Gladding (New York, Columbia
University Press, 2002), pp. 13–32.
Part 21: Food and Ethnicity
71. Hasia R. Diner, ‘"The Bread Is Soft": Italian Foodways,
American Abundance’, Hungering For America: Italian, Irish and
Jewish Foodways in the Age of Migration (Cambridge, MA: Harvard
University Press, 2001), pp. 48–83.
72. Tracey N. Poe, ‘The Origins of Soul Food in Black Urban
Identity’, in Carole Counihan (ed.), Food in the USA: A Reader (New
York and London: Routledge, 2002), pp. 91–108.
73. Shun Lu and Gary Alan Fine, ‘The Presentation of Ethnic
Authenticity: Chinese Food as a Social Accomplishment’, The
Sociological Quarterly, 36, 3, 1995, pp. 535–53.
Part 22: Food Crossings in History
74. Giovanni Rebora, ‘From Europe to America’, Culture of the Fork:
A Brief History of Food in Europe (New York: Columbia University
Press, 2001), pp. 129–40.
75. Benoit Daviron and Stefano Ponte, ‘What’s in a Cup: Coffee from
Bean to Brew’, The Coffee Paradox: Commodity Trade and the Elusive
Promise of Development (London: Zed Books, 2005), pp. 50–80.
76. Krishnendu Ray, ‘Meals, Migration, and Modernity’, The Migrants
Table (Philadelphia: Temple University Press, 2004), pp.
130–68.
Part 23: Globalization as Food Homogenization?
77. Elin McCoy, ‘Scoring Parker’, The Emperor of Wine: The Rise of
Robert M. Parker Jr. and the Reign of American Taste (New York:
Ecco/HarperCollins, 2005), pp. 279–300.
78. James L. Watson (ed.), ‘Transnationalism, Localization and Fast
Foods in East Asia’, Golden Arches East: McDonald’s in East Asia
(Stanford: Stanford University Press, 1997), pp. 1–38.
79. Melissa L. Caldwell, ‘Domesticating the French Fry: McDonald’s
and Consumerism in Moscow’, Journal of Consumer Culture, 4, 2004,
pp. 5–26.
80. Rick Fantasia, ‘Fast Food in France’, Theory and Society, 24,
2, 1995, pp. 201–43.
81. Rick Fantasia, ‘Restaurants Rapides Pour "Societe Sans
Classes"’, Le Monde diplomatique, 554, May, 2000, pp. 6–7.
Part 24: Food Traditions Transformed?
82. Carole Counihan, ‘Conclusion: Molto, Ma Buono’, Around the
Tuscan Table: Food, Family and Gender in Twentieth Century Florence
(London: Routledge, 2004), pp. 177–92.
83. Allison James, ‘Cooking the Books: Global or Local Identities
in Contemporary British Food Cultures?’, in David Howes (ed.),
Cross-Cultural Consumption: Global Markets, Local Realities
(London: Routledge, 1996), pp. 77–93.
84. Danielle Gallegos, ‘Pastes, Powders, and Potions: the
Development of an Eclectic Australian Palate’, Journal for the
Study of Food and Society, 8, 1, 2005, pp. 39–45.
85. J. A. G. Roberts, ‘On the Globalization of Chinese Food’, China
To Chinatown: Chinese Food in the West (London: Reaktion Books,
2002), pp. 204–28.
David Inglis is senior lecturer in social theory and sociology of culture at Aberdeen. He has published various books and edited collections on general sociology and the sociology of aesthetics, sport and the body, including several Major Work collections: The Body: Critical Concepts in Sociology (2003), Nature: Critical Concepts in Sociology (published this month), Animals and Society: Critical Concepts in the Social Sciences (publishing early 2006) and Stratification: Critical Concepts in Sociology (due 2006).
He is Chair of the BSA Scottish Forum.
Ask a Question About this Product More... |