Food
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Food preparation, consumption, and exchange are eminently social practices, and experiencing another cuisine often provides our first encounter with a different culture. This volume presents fascinating essays about cooking, eating, and sharing food, by anthropologists working in many parts of the world, exploring what they learned by eating with others.
These are accounts of specific experiences - of cooking in Mombasa, shopping for organic produce in Vienna, eating vegetarian in Vietnam, raising and selling chickens in Hong Kong, and of refugees subsisting on food aid. With a special focus on the experience and challenge of ethnographic fieldwork, the essays cover a wide range of topics in food studies and anthropology, including food safety and food security, cultural diversity and globalization, colonial histories and contemporary identities, and changing ecological, social, and political relations across cultures. Food: Ethnographic Encounters offers readers a broad view of the vibrancy of local and global food cultures, and provides an accessible introduction to both food studies and contemporary ethnography.Borneman, John: - John Borneman is Professor of Anthropology in the Department of Anthropology at Princeton. He has conducted fieldwork in Germany and Central Europe, and in Lebanon and Syria. His research focuses on two sets of relationships: on the relation of the state and law to intimacy and practices of care; and on the relation of political identification, belonging, and authority to forms of justice, accountability, and regime change. He also works on questions of epistemology and knowledge in the public sphere, and on psychoanalytic understandings of the self, group formation, and political form. Professor Borneman teaches courses on the self, intersubjectivity, revolution, memory, and social theory.
Coleman, Leo: - Leo Coleman is Assistant Professor in the Department of Comparative Studies at The Ohio State University
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