Food Culture

Janet Chrzan is Adjunct Assistant Professor in the School of Nursing at the University of Pennsylvania. Her research explores the connections between social activities, dietary intake and maternal and child health outcomes.

• INTRODUCTION AND RESEARCH ETHICSIntroduction and Research DesignJanet ChrzanResearch Ethics in Food StudiesSharon Devine and John BrettPART I: SOCIO-CULTURAL APPROACHESChapter 1. The Anthropology of Food and Food Anthropology: A Sociocultural PerspectiveGeraldine Moreno BlackChapter 2. Interviewing Epistemologies: From Life History to Kitchen Table EthnographyRamona Lee PerezChapter 3. Body ImageMimi Nichter and Nichole TaylorChapter 4. Visual Anthropology MethodsHelen VallianatosChapter 5. On the Lookout: The Use of Direct Observation in Nutritional AnthropologyBarbara Piperata and Darna DufourChapter 6. Participant-observation and Interviewing TechniquesHeather PaxsonChapter 7. Focus Groups in Qualitative or Mixed Methods ResearchRamona L. PerezChapter 8. Studying Food and Culture: Ethnographic Methods in the ClassroomCarole CounihanPART II: LINGUISTICS AND FOOD TALKChapter 9. Introduction to Linguistic Anthropology Food Research MethodsJillian Cavanaugh and Kate RileyChapter 10. Food Talk: Studying Food and Language in Use TogetherJillian Cavanaugh and Kate RileyChapter 11. An Introduction to Cultural Domain Analysis in Food Research: Free Lists and Pile SortsAriela ZychermanChapter 12. Food and Text(ual) AnalysisKate RileyChapter 13. Analysis of Primary Historic SourcesKen AlbalaPART III: FOOD STUDIESChapter 14. Introduction to Food Studies MethodsAmy TrubekChapter 15. Meaning Centered Food ResearchLucy LongChapter 16. Food and PlaceWilliam Woys WeaverChapter 17. Sensory Ethnography: methods and research design for Food Studies researchRachel BlackChapter 18. Methods for Examining Food Value Chains in Conventional and Alternative TradeCatherine TuckerChapter 19. The Single Food Approach: A Research Strategy in Nutritional AnthropologyAndrea Wiley and Janet Chrzan

Published in Association with the Society for the Anthropology of Food and Nutrition (SAFN) and in Collaboration with Rachel Black and Leslie Carlin“Food culture illustrates that praxis in the anthropology of food and nutrition is expanding and adapting to fit new contexts and answer new questions, while maintaining anthropology’s epistemological commitments to ethnography, field research and storytelling. It also illustrates many ways one can contribute to this work”. • Social Anthropology/Anthropologie sociale“In sum, Food Culture is a useful resource text, especially for teaching. Each chapter is well written and organised in a way that is easy for the reader to access; they give robust and clear overviews of methodological approaches, contextualise these theoretically, and provide examples and case studies of how they can be used… Food Culture is more than a methods’ textbook and it will be an invaluable resource for higher-level undergraduates and postgraduates in that it offers practical, conceptual, and case study content… The book’s value also extends beyond a student audience, and its intellectual rigour ensures it offers something new for more established research- ers. As such, it is a welcome and useful addition to the Food Studies canon.” • Anthropos