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The Anthropologists' Cookbook

The Anthropologists' Cookbook PDF Author: Jessica Kuper
Publisher: Routledge
ISBN: 0710305435
Category : Cooking
Languages : en
Pages : 264
Book Description
Le Stockfish? Ghanaian Groundnut Stew? Hawaiian Lau Laus? Chugach Eskimo Chowder? Whatever your tastes may be, these are just a few of the choice contributions collected by Jessica Kuper from anthropologists all over the world to create a gastronomic galaxy that no global gourmet will want to be without. More than a mere roll-call of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.

The Anthropologists' Cookbook

The Anthropologists' Cookbook PDF Author: Jessica Kuper
Publisher: Routledge
ISBN: 0710305435
Category : Cooking
Languages : en
Pages : 264
Book Description
Le Stockfish? Ghanaian Groundnut Stew? Hawaiian Lau Laus? Chugach Eskimo Chowder? Whatever your tastes may be, these are just a few of the choice contributions collected by Jessica Kuper from anthropologists all over the world to create a gastronomic galaxy that no global gourmet will want to be without. More than a mere roll-call of remarkable recipes, this book provides a feast of insights into the varied phenomena of intercultural cuisine from an anthropological point of view, ranging from an examination of the significance of special dishes through general discussions about the preparation of food in different cultures, to an analysis of the symbolic and structural significance of food and eating.

Anthropologist'S Cookbook

Anthropologist'S Cookbook PDF Author: Kuper
Publisher: Routledge
ISBN: 113616782X
Category : Social Science
Languages : en
Pages : 262
Book Description
First published in 1997. Routledge is an imprint of Taylor & Francis, an informa company.

Anthropology and Autobiography

Anthropology and Autobiography PDF Author: Association of Social Anthropologists of the Commonwealth. Annual Conference (1989 : York)
Publisher: Psychology Press
ISBN: 0415051894
Category : Social Science
Languages : en
Pages : 264
Book Description
First Published in 1993. Routledge is an imprint of Taylor & Francis, an informa company.

The Peppers, Cracklings, and Knots of Wool Cookbook

The Peppers, Cracklings, and Knots of Wool Cookbook PDF Author: Diane M. Spivey
Publisher: SUNY Press
ISBN: 9780791443750
Category : Social Science
Languages : en
Pages : 444
Book Description
A groundbreaking treatment of heritage survival in African and African American cooking.

Journal of the Anthropological Society of Oxford

Journal of the Anthropological Society of Oxford PDF Author: Anthropological Society of Oxford
Publisher:
ISBN:
Category : Anthropology
Languages : en
Pages : 204
Book Description


Recipes and Reciprocity

Recipes and Reciprocity PDF Author: Hannah Tait Neufeld
Publisher: Univ. of Manitoba Press
ISBN: 0887552935
Category : Social Science
Languages : en
Pages : 241
Book Description
Recipes and Reciprocity considers the ways that food and research intersect for both researchers, participants, and communities demonstrating how everyday acts around food preparation, consumption, and sharing can enable unexpected approaches to reciprocal research and fuel relationships across cultures, generations, spaces, and places. Drawing from research contexts within Canada, Cuba, India, Malawi, Nepal, Paraguay, and Japan, contributors use the sharing of food knowledge and food processes (such as drying, steaming, mixing, grinding, and churning) to examine topics like identity, community-based research ethics, food sovereignty, and nutrition. Each chapter highlights practical and experiential elements of fieldwork, incorporating storytelling, recipes, and methodological practices to offer insight into how food facilitates relationship-building and knowledge-sharing across geographical and cultural boarders. Contributors to this volume bring a range of disciplinary backgrounds—including anthropology, public health, social work, history, and rural studies—to the exploration of global and Indigenous foodways, perceptions around ethical eating and authenticity, language and food preparation, perspectives on healthy eating, and what it means to develop research relationships through food. Challenging colonial, heteropatriarchal, and methodological divisions between academic and less formal ways of knowing, Recipes and Reciprocity draws critical attention to the ways food can bridge disciplinary and lived experiences, propelling meaningful research and reciprocal relationships.

Popularizing Anthropology

Popularizing Anthropology PDF Author: Jeremy MacClancy
Publisher: Psychology Press
ISBN: 041513613X
Category : Social Science
Languages : en
Pages : 266
Book Description
The contributors of this book discuss the growing popularization of anthropology, arguing that it is not an irrelevant appendage to the main body of the subject but has always been an integral part of it.

Women Anthropologists

Women Anthropologists PDF Author: Ute Gacs
Publisher: University of Illinois Press
ISBN: 9780252060847
Category : Social Science
Languages : en
Pages : 454
Book Description
A wealth of information on the lives and work of 58 women whose professional activities include social, cultural, and physical anthropology, archaeology, folklore, linguistics, art, writing, and political activism.

Journal of the Anthropological Society of Oxford

Journal of the Anthropological Society of Oxford PDF Author:
Publisher:
ISBN:
Category : Anthropology
Languages : en
Pages :
Book Description


Food Culture in Sub-Saharan Africa

Food Culture in Sub-Saharan Africa PDF Author: Fran Osseo-Asare
Publisher: Greenwood Publishing Group
ISBN: 9780313324888
Category : Social Science
Languages : en
Pages : 191
Book Description
East African, notably, Ethiopian, cuisine is perhaps the most well-known in the States. This volume illuminates West, southern, and Central African cuisine as well to give students and other readers a solid understanding of how the diverse African peoples grow, cook, and eat food and how they celebrate special occasions and ceremonies with special foods. Readers will also learn about African history, religions, and ways of life plus how African and American foodways are related. For example, cooking techniques such as deep frying and ingredients such as peanuts, chili peppers, okra, watermelon, and even cola were introduced to the United States by sub-Sahara Africans who were brought as slaves. Africa is often presented as a monolith, but this volume treats each region in turn with representative groups and foodways presented in manageable fashion, with a truer picture able to emerge. It is noted that the boundaries of many countries are imposed, so that food culture is more fluid in a region. Commonalities are also presented in the basic format of a meal, with a starch with a sauce or stew and vegetables and perhaps some protein, typically cooked over a fire in a pot supported by three stones. Representative recipes, a timeline, glossary, and evocative photos complete the narrative.