Handbook of Food and Anthropology

Jakob A. Klein is Lecturer in Social Anthropology at the School of Oriental and African Studies (SOAS), University of London, UK.James L. Watson is Fairbank Professor of Chinese Society and Professor of Anthropology, Emeritus, Harvard University, USA.

• List of FiguresList of TablesList of ContributorsIntroduction: Anthropology, Food, and Modern LifeJames L. Watson, Harvard University, USA and Jakob A. Klein, SOAS, UKPart One: Food, Self and Other1. Culinary Stereotypes: The Gustatory Politics of Gastro-EssentialismMichael Herzfeld, Harvard University, USA2. Muslim FoodwaysMaris B. Gillette, University of Missouri-St Louis, USA3. Food, Commensality and Caste in South AsiaJames Staples, Brunel University, UK4. Jewish Foods at the Turn of the Twenty-First CenturyJoëlle Bahloul, Indiana University, USA5. Approaches to Food and Migration: Rootedness, Being, and BelongingEmma-Jayne Abbots, University of Wales Trinity St David, UK6. Local Foods, Local Specialties, and Local IdentityNir Avieli, Ben Gurion University, IsraelPart Two: Food Security, Nutrition, and Food Safety7. Observer, Critic, Activist: Anthropological Encounters with Food InsecurityJohan Pottier, SOAS, UK8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and TasteFrancesca Bray, University of Edinburgh, UK9. Children's FoodJennifer Patico, Georgia State University, USA and Eriberto Lozada, Davidson College, USA10. Cows' Milk as Children's Food: Insights from India and the U.S.Andrea S. Wiley, Indiana University, USA11. Food, Borders, and DiseasesAlan Smart, University of Calgary, USA and Josephine Smart, University of Calgary, USA12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and NutritionHeather Paxson, Massachusetts Institute of Technology, USA13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global BelongingYuson Jung, Wayne State University, USA14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist ChinaJames L. Watson, Harvard University, USAPart Three: Food as Craft, Industry and Ethics15. Church Cookbooks: Changing Foodways on the American PrairieRubie S. Watson, Independent Scholar, USA16. The Anthropology of CookingDavid Sutton, Southern Illinois University, USA17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South AfricaElizabeth Hull, SOAS, UK18. Ethical Consumption: The Moralities and Politics of FoodPeter Luetchford, University of Sussex, UK19. Artisanal Food and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity, and ReconnectionHarry G. West, University of Exeter, UK20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the BoardroomMelissa L. Caldwell, University of California, Santa Cruz, USAAfterwordCristina Grasseni, Leiden University, The Netherlands

The volume’s greatest strength is, perhaps, that it is forward looking, and thus very useful for defining a set of issues that are likely to occupy anthropological research for years to come ... For food scholars, the “Handbook” is a must-read.