What we learn when an anthropologist and a historian talk about food.
Migration, politics, and the dynamics of group identity all shape what we eat, and we can learn to trace these social forces from the plate to the kitchen, the factory, and the field..
From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, Ways of Eating provides an absorbing account of world Food History and anthropology.
Wurgaft and White use vivid storytelling to bring Food practices to life, weaving stories of Panamanian coffee growers, medieval women beer makers, and Japanese knife forgers.
White offer new Ways to understand Food in relation to its natural and cultural histories and the social rules that shape our meals.
Wurgaft and Merry I.
Through engaging stories and historical deep dives, Benjamin A.
From the origins of agriCulture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world Food History and Food anthropology.
What we learn when an anthropologist and a historian talk about food
