Libraries: Anthropology: Food and Culture- Spring 2019

Books and Ebooks

Ancestral Appetites by Kristen J. Gremillion
Call Number: GN799.F6 G74 2011
ISBN: 9780521727075
Publication Date: 2011-03-14
This book explores the relationship between prehistoric people and their food - what they ate, why they ate it, and how researchers have pieced together the story of past foodways from material traces.
Anthropology and Food Policy by Della E. McMillan (Editor)
ISBN: 9780820346212
Publication Date: 2013-05-01
Addressing broad issues of production, distribution, and consumption, the seven essays in this volume introduce readers to anthropological work in food policy. They show how information gathered from fieldwork-especially at the individual, family, and community levels-can help professionals plan and assess policies.
Anthropology of Food by Johan Pottier
Call Number: GN407 .P67 1999
ISBN: 0745615341
Publication Date: 1999-08-25
In this new book, Pottier provides an incisive account of food production and famine in the world today. Drawing on the work of anthropologists and other sources, he offers a wide-ranging account of the methods used to produce and distribute food in a variety of cultural and historical contexts, from India to sub-Saharan Africa.
Feast by Martin Jones
Call Number: GT2850 .J66 2007
ISBN: 9780199209019
Publication Date: 2007-03-29
In Feast, Martin Jones uses the latest archaeological methods to illuminate how humans came to share food in the first place and how the human meal has developed since then. From the earliest evidence of human consumption around half a million years ago to the era of the TV dinner and the drive-through diner, this fascinating account unfolds the history of the human meal and its huge impact both on human society and the ecology of the planet. Also available as an ebook from the Alexander St. database's Anthropology Online database at http://librus.hccs.edu/record=b2004142~S23
The Handbook of Food and Anthropology by Jakob A. Klein (Editor); James L. Watson (Editor)
Call Number: GN407 .H36 2016
ISBN: 9780857855947
Publication Date: 2016-08-25
Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. Twenty original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts - Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics.
Meat-Eating and Human Evolution by Craig B. Stanford; Henry T. Bunn
Call Number: GN799.F6 M43 2001 eBook
ISBN: 9780195131390
Publication Date: 2001-06-14
This book takes a novel and strongly interdisciplinary approach to the role of meat in the early hominid diet, inviting well-known researchers who study the human fossil record, modern hunter-gatherers, and nonhuman primates to contribute chapters to a volume that integrates these three perspectives.

Relevant OER Resources

Food and Culture - MIT Course
Professor Heather Paxton explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption.
Food Systems Case Studies
The University of British Columbia's Centre for Sustainable Food Systems Teaching & Learning team works in collaboration with instructors and students throughout UBC to develop open educational resources, including “case studies” that can be adapted to any discipline, by anyone at UBC or elsewhere. Each case study provides an experiential and place-based learning opportunity by exploring and understanding a food system asset at UBC. Within these case studies, students and instructors can find a general introduction to a food system topic as well as inter-disciplinary pathways to explore and adapt to course learning outcomes and student fields of interest. The case studies are Open Education Resources (OER) under Creative Commons.

SpringerLink Anthropology & Food Items

Relevant Journals

The Anthropology of Food
Anthropology of Food is an open access multilingual academic journal (French, English, Spanish and Portuguese). Started in 1999, this journal is supported by the French National Institute for Human and Social Sciences (CNRS). All scientific articles in this journal are peer reviewed by at least two referees as well as the editorial committee.
Current Anthropology
Current Anthropology is a transnational journal devoted to research on humankind, encompassing the full range of anthropological scholarship on human cultures and on the human and other primate species. Coverage: 1959-2015 (Vol. 1 - Vol. 56, No. 6). Moving Wall: 3 years. Coverage presently ends: 2015. JSTOR will resume a moving wall of 5 years in 2021.
Food, Culture, and Society
Explores the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. The EbscoHost databases contain the full-text of this journal from 9/01/2015 until the present (with an 18-month embargo). The Gale General OneFile database contains full-text from March 22, 2005 - September 1, 2010.

Relevant Articles

The articles below are relevant to the theme of food and culture. Links may go to open websites on the World Wide Web or to HCC's subscription databases. Database access will require login with the HCC student W# and password in order to access the article. In most cases, articles are found in PDF format and can be downloaded and/pr printed. Electronic reserves (ereserves) are accessed with name and library barcode#. More information about library barcode numbers may be found here.

"Food" from the Encyclopedia of Social and Cultural Anthropology by J. Pottier
The Credo Reference database provides multiple full-text reference works in many fields, including anthropology and food related topics.
"Food Sovereignty and the Anthropology of Food: Ethnographic Approaches to Policy and Practice" by G. MacRae
Found in the EbscoHost Academic Search Complete database. This is a 6-page article from Anthropological Forum. Sep2016, Vol. 26 Issue 3, .
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From the author's abstract - This introduction discusses the theoretical and methodological basis of the articles in the special issue: ‘Food Sovereignty and the Anthropology of Food: Ethnographic Approaches to Policy and Practice’. Firstly, it argues a need for an ongoing anthropology of food, grounded in ethnographic studies at various points in supply chains. Secondly, it foregrounds an inherent similarity of approach between the thinking and methods of the Food Sovereignty movement, on the one hand, and anthropology, on the other.
"The Anthropology of Food and Eating" by S. Mintz and C. DuBois
Found in the JSTOR database.
21 - page article in the Annual Review of Anthropology, Vol. 31 (2002), pp. 99-119.
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From the article abstract- The study of food and eating has a long history in anthropology, beginning in the nineteenth century with Garrick Mallery and William Robertson Smith. This review notes landmark studies prior to the 1980s, sketching the history of the subfield. We concentrate primarily, however, on works published after 1984. We contend that the study of food and eating is important both for its own sake since food is utterly essential to human existence (and often insufficiently available) and because the subfield has proved valuable for debating and advancing anthropological theory and research methods.
"The Raw and the Stolen: Cooking and the Ecology of Human Origins" by R. Wrangham
This 28 - page article can be found in the JSTOR database from the journal, Current Anthropology, Vol. 40, No. 5 (December 1999).
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From the article abstract - Cooking is a human universal that must have had widespread effects on the nutrition, ecology, and social relationships of the species that invented it. The location and timing of its origins are unknown, but it should have left strong signals in the fossil record. We suggest that such signals are detectable at ca. 1.9 million years ago in the reduced digestive effort (e.g., smaller teeth) and increased supply of food energy (e.g., larger female body mass) of early Homo erectus.

Relevant Media

The above video may also be accessed from the Alexander St. database by clicking here.

Food and Culture Links

Agriculture, Food, and Human Values Society
The Agriculture, Food, & Human Values Society (AFHVS) is a prominent professional organization which provides an international forum to engage in the cross-disciplinary study of food, agriculture, and health, as well as an opportunity for examining the values that underlie various visions of food and agricultural systems. From a base of philosophers, sociologists, and anthropologists, AFHVS has grown to include scientists, scholars, and practitioners in areas ranging from agricultural production and social science to nutrition policy and the humanities.
The Association for the Study of Food and Society
The ASFS was founded in 1985, with the goals of promoting the interdisciplinary study of food and society.
Society for the Anthropology of Food and Nutrition
The Society for the Anthropology of Food and Nutrition (SAFN) was organized in 1974 in response to the increased interest in the interface between social sciences and human nutrition. SAFN has the following objectives:

To encourage research and exchange of ideas, theories, methods and scientific information relevant to understanding the socio-cultural, behavioral and political-economic factors related to food and nutrition;

To provide a forum for communication and interaction among scientists sharing these interests and with other appropriate organizations;

To promote practical collaboration among social and nutritional scientists at the fields and program levels.

Anthropology: Food and Culture- Spring 2019

Books and Ebooks

Relevant OER Resources

SpringerLink Anthropology & Food Items

Relevant Journals

Relevant Articles

Relevant Media

Food and Culture Links

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