Food Consumption in Global Perspective: Essays in the Anthropology of Food in Honour of Jack Goody (Consumption and Public Life)

As a political and economic anthropologist, her research centres on the cultural politics of consumption and exchange, with a particular focus on food and eating, and she explores the consequences and experiences x Notes on Contributors xi of both inward and outward migration. She has further interests in rural sustainability and the ways this interplays with cultural heritage, livelihoods and place-making; materialities and material culture; care, kinship and intimacies; the brokerage and mediation of food/body knowledge(s); and gender relations. She is the co-editor (with A. Lavis) of Why We Eat, How We Eat: Contemporary Encounters between Foods and Bodies (2013). "The globalization of food consumption has often been equated with the loss of culinary traditions and the homogenization of cuisines. By contrast, the anthropologists, historians and sociologists contributing to this collection reveal both rapid changes and also profound and sometimes surprising continuities in local food consumption practices in the nineteenth, twentieth and twenty-first centuries, and use these to shed light on shifting social boundaries and cultural identities. The volume combines ethnographic, historical and comparative analyses, situating local practices of eating, cooking and sharing food within transnational processes and contexts. In so doing, the volume celebrates and furthers approaches developed in Jack Goody's seminal 1982 book, Cooking, Cuisine and Class: A Study in Comparative Sociology. With studies of China, India, West Africa, South America and Europe, the book provides a truly global perspective on the social dynamics of food consumption in the modern world"-- Provided by publisher Front Matter....Pages i-xiii Introduction: Cooking, Cuisine and Class and the Anthropology of Food....Pages 1-24 Meat: A Cultural Biography in (South) China....Pages 25-44 From Fasting to Fast Food in Kumasi, Ghana....Pages 45-64 Civilizing Tastes: From Caste to Class in South Indian Foodways....Pages 65-86 The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Típica in Highland Ecuador....Pages 87-107 The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries....Pages 108-134 Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800–1950....Pages 135-158 Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London....Pages 159-181 The Taste for Milk in Modern China (1865–1937)....Pages 182-208 Drink, Meals and Social Boundaries....Pages 209-223 Back Matter....Pages 224-230 With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food.