東華大學圖書館 |

Language: English

Help

回圖書館首頁

手機版館藏查詢

Back

Switch To: Labeled | MARC Mode | ISBD

Food consumption in global perspecti...

Klein, Jakob A,

Linked to FindBook

Google Book

Amazon

博客來

Food consumption in global perspective = essays in the anthropology of food in honour of Jack Goody /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food consumption in global perspective/ Edited by Jakob A. Klein, Anne Murcott.
Reminder of title:	essays in the anthropology of food in honour of Jack Goody /
Author:	Klein, Jakob A,
other author:	Murcott, Anne,
Published:	Basingstoke :Palgrave Macmillan : : 2014.,
Description:	248 p. :2 b&w, halftones.
Notes:	Electronic book text.
[NT 15003449]:	Foreword-- Jack Goody 1. Introduction: Cooking, Cuisine and Class and the Anthropology of Food-- Jakob A. Klein 2. Meat: A Cultural Biography in (South) China-- James L. Watson 3. From Fasting to Fast Food in Kumasi, Ghana-- Gracia Clark 4. Civilising Tastes: From Caste to Class in South Indian Foodways-- James Staples 5. The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Tipica in Highland Ecuador-- Emma-Jayne Abbots 6. The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries-- Jose Sobral 7. Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800-1950-- Stephen Mennell 8. Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London-- Johan Pottier 9. The Taste for Milk in Modern China (1865-1937)-- Francoise Sabban 10. Drink, Meals and Social Boundaries-- Sami Zubaida.
Subject:	Food consumption. -
Online resource:	http://link.springer.com/10.1057/9781137326416Online journal 'available contents' page
ISBN:	1137326417 (electronic bk.) :

Food consumption in global perspective = essays in the anthropology of food in honour of Jack Goody /
Klein, Jakob A,

Food consumption in global perspectiveessays in the anthropology of food in honour of Jack Goody /[electronic resource] :Edited by Jakob A. Klein, Anne Murcott. - 1st ed. - Basingstoke :Palgrave Macmillan :2014. - 248 p. :2 b&w, halftones. - Consumption and public life.

Electronic book text.

Foreword-- Jack Goody 1. Introduction: Cooking, Cuisine and Class and the Anthropology of Food-- Jakob A. Klein 2. Meat: A Cultural Biography in (South) China-- James L. Watson 3. From Fasting to Fast Food in Kumasi, Ghana-- Gracia Clark 4. Civilising Tastes: From Caste to Class in South Indian Foodways-- James Staples 5. The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Tipica in Highland Ecuador-- Emma-Jayne Abbots 6. The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries-- Jose Sobral 7. Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800-1950-- Stephen Mennell 8. Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London-- Johan Pottier 9. The Taste for Milk in Modern China (1865-1937)-- Francoise Sabban 10. Drink, Meals and Social Boundaries-- Sami Zubaida.

Document

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.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.

PDF.

Jakob A. Klein is Lecturer in Social Anthropology at the School of Oriental and African Studies (SOAS), University of London, UK and Deputy Chair of the SOAS Food Studies Centre. His publications include Ethical Eating in the Postsocialist and Socialist World, co-edited with Y. Jung and M.L. Caldwell, and Consuming China, co-edited with K. Latham and S. Thompson. Anne Murcott is Honorary Professorial Research Associate at SOAS, University of London, UK. Her most recent publications are Waste Matters: New Perspectives of Food and Society co-edited with D. Evans and H. Campbell, and The Handbook of Food Research, co-edited with W. Belasco and P. Jackson.

ISBN: 1137326417 (electronic bk.) :£65.00Subjects--Topical Terms:

552354
Food consumption.

LC Class. No.: GT2850 / .F665 2014

Dewey Class. No.: 306.4

Food consumption in global perspective = essays in the anthropology of food in honour of Jack Goody /
LDR:04306nmm a22004212a 4500 001 1951105
003 UK-WkNB
005 20140903000000.0
007 cu||||||||||||
008 231227e201407uuxxka |s|||||||0|0 eng|d
020 $a 1137326417 (electronic bk.) : $c £65.00
020 $a 9781137326409
020 $a 9781137326416 (electronic bk.) : $c £65.00
035 $a 9781137326416
035 $a 1951105
040 $a UK-WkNB $b eng $c UK-WkNB
050 4 $a GT2850 $b .F665 2014
072 $a HBTB $2 bicssc
072 7 $a JFCV $2 bicssc
072 7 $a JFFT $2 bicssc
072 7 $a JHBT $2 bicssc
072 7 $a JHMC $2 bicssc
072 7 $a SOC $2 ukslc
082 0 4 $a 306.4 $2 23
100 1 $a Klein, Jakob A, $e ed. $3 3649505
245 1 0 $a Food consumption in global perspective $h [electronic resource] : $b essays in the anthropology of food in honour of Jack Goody / $c Edited by Jakob A. Klein, Anne Murcott.
250 $a 1st ed.
260 $a Basingstoke : $b Palgrave Macmillan : $b [distributor] Not Avail, $c 2014.
300 $a 248 p. : $b 2 b&w, halftones.
365 $a 02 $b 65.00 $c GBP $d 00 $h S 54.17 20.0 65.00 10.83 $j GB $k xxk $m Palgrave Macmillan $2 onix-pt
366 $b 20140724 $c IP 20140711 $j GB $k xxk $m Palgrave Macmillan $2 UK-WkNB
490 0 $a Consumption and public life
500 $a Electronic book text.
500 $a Epublication based on: 9781137326409, 2014.
505 0 $a Foreword-- Jack Goody 1. Introduction: Cooking, Cuisine and Class and the Anthropology of Food-- Jakob A. Klein 2. Meat: A Cultural Biography in (South) China-- James L. Watson 3. From Fasting to Fast Food in Kumasi, Ghana-- Gracia Clark 4. Civilising Tastes: From Caste to Class in South Indian Foodways-- James Staples 5. The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Tipica in Highland Ecuador-- Emma-Jayne Abbots 6. The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries-- Jose Sobral 7. Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800-1950-- Stephen Mennell 8. Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London-- Johan Pottier 9. The Taste for Milk in Modern China (1865-1937)-- Francoise Sabban 10. Drink, Meals and Social Boundaries-- Sami Zubaida.
516 $a Document
520 $a 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. $b 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.
538 $a PDF.
545 0 $a Jakob A. Klein is Lecturer in Social Anthropology at the School of Oriental and African Studies (SOAS), University of London, UK and Deputy Chair of the SOAS Food Studies Centre. His publications include Ethical Eating in the Postsocialist and Socialist World, co-edited with Y. Jung and M.L. Caldwell, and Consuming China, co-edited with K. Latham and S. Thompson. Anne Murcott is Honorary Professorial Research Associate at SOAS, University of London, UK. Her most recent publications are Waste Matters: New Perspectives of Food and Society co-edited with D. Evans and H. Campbell, and The Handbook of Food Research, co-edited with W. Belasco and P. Jackson.
650 0 $a Food consumption. $3 552354
650 7 $a Consumerism. $2 bicssc $3 1557397
650 7 $a Food & society. $2 bicssc $3 2079944
650 7 $a Social & cultural anthropology, ethnography. $2 bicssc $3 2079188
650 7 $a Social & cultural history. $2 bicssc $3 1556693
650 7 $a Society. $3 700566
650 7 $a Sociology: customs & traditions. $2 bicssc $3 2079945
700 1 $a Murcott, Anne, $e ed. $3 3649506
856 4 $u http://link.springer.com/10.1057/9781137326416 $x 05 $z Online journal 'available contents' page