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Few things are as important as the food we eat. "Conversations in Food Studies" demonstrates the value of interdisciplinary research through the cross-pollination of disciplinary, epistemological, and methodological perspectives. Widely diverse essays, ranging from the meaning of milk, to the bring-your-own-wine movement, to urban household waste, are theproduct of collaborating teams of interdisciplinary authors. Readers are invited to engage and reflect on the theories and practices underlying some of the most important issues facing the emerging field of foodstudies today.Conversations in Food Studies brings to the table thirteen original contributions organized around the themes of representation, governance, disciplinary boundaries, and, finally, learning through food. This collection offers an important and groundbreaking approach to food studies as it examines and reworks the boundaries that have traditionally structured the academy and that underlie much of food studies literature.

Food. --- Nutritional anthropology. --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Anthropology --- Primitive societies --- Food

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Food --- Food. --- Nutritional anthropology. --- Social aspects. --- Anthropology --- Nutrition --- Foods --- Primitive societies --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy

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Si les institutions communautaires de l'Europe permettent aujourd'hui d'identifier un espace politique et économique, qu'en est-il du sentiment d'appartenance des Européens à une civilisation partagée ? En dépit de nombreux traits d'union, leurs identités et leurs cultures matérielles demeurent multiples. Ce premier livre de la collection "L'Europe alimentaire" s'inscrit dans une dynamique croissante de l'intérêt porté par des publics divers et nombreux aux pratiques de l'alimentation. Il réunit les positions de spécialistes des cultures alimentaires sur la notion, très complexe à définir, des identités alimentaires. Cet ouvrage croise l'analyse de l'anthropologie et de l'histoire pour présenter la formation des patrimoines gastronomiques, les processus d'échanges culinaires et l'émergence, à différentes époques et dans plusieurs pays de recettes, de produits et de manières de manger. Il s'en dégage que les Européens ont su à la fois développer des traditions locales très marquées et faire confluer leurs goûts par la circulation des marchandises, des hommes et des idées. La stratégie contemporaine, et capitale pour l'Europe, de valorisation par la qualité de ses produits considérés comme typiques, trouve dans ce récit les sources originelles d'un patrimoine commun aux Européens.

Food habits --- Nutritional anthropology --- Group identity --- Habitudes alimentaires --- Anthropologie de l'alimentation. --- Identité collective --- History of civilization --- Ethnology. Cultural anthropology --- Europe --- 392.8 --- 392.8 Culinaire gewoonten. Eetgewoonten. Drinkgewoonten. Vasten. Tafeletiquette. Maaltijden. Kannibalisme --- Culinaire gewoonten. Eetgewoonten. Drinkgewoonten. Vasten. Tafeletiquette. Maaltijden. Kannibalisme --- Nutritional anthropology. --- Anthropologie de l'alimentation --- Identité collective --- Cooking --- History --- Food habits - Europe --- Group identity - Europe --- culinaire geschiedenis --- Alimentation

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This volume brings together new and important research from the top experts in hominid diets across multiple fields. The objective of the volume is to explore if there is a consensus between the different methods, allowing us to better understand the nature of hominin dietary strategies through time. Contributions focus on modern studies, faunal studies, physical anthropology, archaeological studies, and isotopic studies, all aimed at answering the major questions of the evolution of hominid diets, such as: meat-eating emergence, hunting vs. scavenging, hunting technologies, and resource intensification in later humans.

voedingsleer --- Ethnology. Cultural anthropology --- Europees recht --- embryologie (geneeskunde) --- Nutritionary hygiene. Diet --- General embryology. Developmental biology --- Evolution. Phylogeny --- archeologie --- Archeology --- Prehistoric peoples --- Human evolution. --- Fossil hominids. --- Paleolithic period. --- Nutritional anthropology. --- Homme préhistorique --- Homme --- Homme fossile --- Paléolithique --- Anthropologie de l'alimentation --- Food. --- Alimentation --- Evolution --- EPUB-LIV-FT LIVHUMAI SPRINGER-B --- Fossil hominids --- Human evolution --- Nutritional anthropology --- Paleolithic period --- Food --- Agriculture, Prehistoric --- Eolithic period --- Old Stone age --- Palaeolithic period --- Stone age --- Anthropology --- Nutrition --- Evolution (Biology) --- Physical anthropology --- Evolutionary psychology --- Human beings --- Early man --- Fossil hominins --- Fossil man --- Hominids, Fossil --- Hominins, Fossil --- Human fossils --- Human remains (Archaeology) --- Primates, Fossil --- Paleoanthropology --- Origin --- Primitive societies

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Cheap Meat follows the controversial trade in inexpensive fatty cuts of lamb or mutton, called "flaps," from the farms of New Zealand and Australia to their primary markets in the Pacific islands of Papua New Guinea, Tonga, and Fiji. Deborah Gewertz and Frederick Errington address the evolution of the meat trade itself along with the changing practices of exchange in Papua New Guinea. They show that flaps-which are taken from the animals' bellies and are often 50 percent fat-are not mere market transactions but evidence of the social nature of nutrition policies, illustrating and reinforcing Pacific Islanders' presumed second-class status relative to the white populations of Australia and New Zealand.

Nutritional anthropology --- Lamb meat industry --- Mutton industry --- Animal gut industries --- Food habits --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Gut industries --- Meat industry and trade --- Anthropology --- Pacific Islands --- Pacific Ocean Islands --- Foreign economic relations --- anthropology. --- australia. --- belly meat. --- controversial. --- cuts of meat. --- discount meat. --- ethnic differences. --- ethnographers. --- farms and farmers. --- fatty cuts. --- fatty meat. --- fiji. --- flap food. --- food politics. --- historical. --- human rights. --- inexpensive meat. --- lamb. --- meat farming. --- meat market. --- meat trade. --- mutton. --- new zealand. --- nonfiction. --- nutrition policies. --- pacific islanders. --- pacific islands. --- papua new guinea. --- second class status. --- social issues. --- social nutrition. --- social science. --- tonga. --- trade policies.