Food And Cultural In Compatibilities

From the anthropological point of view, eating means to ingest qualities, but also defects. Digestion is a double process, encompassing both assimilation and distribution through transformation. This book is based on the contributions of specialists in various fields of activity, including anthropology, medicine, cultural studies, archaeology, theatre, linguistics, who explore how we understand the cultural heritage of food, and how this defines the stratification of society. Providing insights into the compatibility and incompatibility of physical and cultural food, this book offers a higher level of understanding of the world in which we live.

From the anthropological point of view, eating means to ingest qualities, but also defects. Digestion is a double process, encompassing both assimilation and distribution through transformation. This book is based on the contributions of specialists in various fields of activity, including anthropology, medicine, cultural studies, archaeology, theatre, linguistics, who explore how we understand the cultural heritage of food, and how this defines the stratification of society. Providing insights into the compatibility and incompatibility of physical and cultural food, this book offers a higher level of understanding of the world in which we live.

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.

This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.

As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically rational basis of nutritional composition. This realiza tion helped tobring me to an understanding of why people didn't always eat what (I believed) was good for them, and why the patients I had seen in hospital as often as not had failed to follow the dietary advice I had so confidently given. When I entered the field of health education I quickly discovered the farnaus World Health Organization definition of health as being a state of complete physical, mental and social well-being, and not merely the absence of disease. Health was a triangle -and I had been guilty of virtu ally ignoring two sides of that triangle. As I became involved in practical nutrition education initiatives the deficiencies of an approach based on giving information about nutrition and physical health became more and more apparent. The children whom I saw in schools knew exactly what to say when asked to describe a nutritious diet: they could recite the food guide and list rich sources of vitamins and minerals; but none of this intellectual knowledge was reflected in their own actual eating habits.

This book re-examines the interdisciplinary history of food studies from a cultural studies framework, exploring subjects such as food and nation, the gendering of eating in, the phenomenon of TV chefs, vegetarianism, risk and moral panics.

This volume explores the intricacies and complexities of food, and maps food cultures and food routes in fiction, by analysing consumption-related matters in the literary and cultural endeavours of authors from countries as diverse as Ireland, Romania, the UK, and the USA. The topics addressed in this vibrant, inter-disciplinary collection of essays open up questions for further studies and explorations on the interconnections between food, fiction, and culture.

From production to preparation and consumption, inclusive and coherent food systems are studied in detail, as the multifaceted knowledge of such food phenomena is based on interdisciplinary looks.