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Author: Audrey Richards
Publisher: Routledge
Published: 2013-12-16
Total Pages: 265
ISBN-13: 1136523456
DOWNLOAD EBOOK →This book is an established classic A pioneering achievement and laid the groundwork for a sociological theory of nutrition Audrey Richards work is beginning to enjoy a revival in anthropological study and awareness of her importance is growing
Author: Audrey I. Richards
Publisher: Routledge
Published: 2013-11-05
Total Pages: 236
ISBN-13: 113653332X
DOWNLOAD EBOOK →The force of hunger in shaping human character and social structure has been largely overlooked. This omission is a serious one in the study of primitive society, in which starvation is a constant menace. This work remedies this deficiency and opens up new lines of anthropological inquiry. The whole network of social institutions is examined which makes possible the consumption, distribution, and production of food-eating customs, as well as the religion and magic of food-production.
Author: Audrey Isabel Richards
Publisher: Praeger
Published: 1985-02-04
Total Pages: 0
ISBN-13: 0313246882
DOWNLOAD EBOOK →Hunger and Work in a Savage Tribe examines the cultural aspects of food and eating among the Southern Bantu, taking as its starting point the bold statement 'nutrition as a biological process is more fundamental than sex'. When it was first published in 1932, with a preface by Malinowski, it laid the groundwork for sociological theory of nutrition. Richards was also among the first anthropologists to establish women's lives and the social sphere as legitimate subjects for anthropological study.
Author: Aubrey I. Richards
Publisher:
Published: 1982-06
Total Pages:
ISBN-13: 9780844628011
DOWNLOAD EBOOK →Author: Audrey I. Richards
Publisher: Routledge
Published: 2013-11-05
Total Pages: 257
ISBN-13: 1136533257
DOWNLOAD EBOOK →The force of hunger in shaping human character and social structure has been largely overlooked. This omission is a serious one in the study of primitive society, in which starvation is a constant menace. This work remedies this deficiency and opens up new lines of anthropological inquiry. The whole network of social institutions is examined which makes possible the consumption, distribution, and production of food-eating customs, as well as the religion and magic of food-production.
Author: Andrew Bank
Publisher: Cambridge University Press
Published: 2016-08-11
Total Pages: 337
ISBN-13: 1316720950
DOWNLOAD EBOOK →Focusing on the crucial contributions of women researchers, Andrew Bank demonstrates that the modern school of social anthropology in South Africa was uniquely female-dominated. The book traces the personal and intellectual histories of six remarkable women through the use of a rich cocktail of archival sources, including family photographs, private and professional correspondence, field-notes and field diaries, published and other public writings and even love letters. The book also sheds new light on the close connections between their personal lives, their academic work and their anti-segregationist and anti-apartheid politics. It will be welcomed by anthropologists, historians and students in African studies interested in the development of social anthropology in twentieth-century Africa, as well as by students and researchers in the field of gender studies.
Author: Brandi Simpson Miller
Publisher: Springer Nature
Published: 2022-01-11
Total Pages: 319
ISBN-13: 3030884031
DOWNLOAD EBOOK →This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.
Author: Elizabeth A. Williams
Publisher: University of Chicago Press
Published: 2020-04-15
Total Pages: 444
ISBN-13: 022669318X
DOWNLOAD EBOOK →Why do we eat? Is it instinct? Despite the necessity of food, anxieties about what and how to eat are widespread and persistent. In Appetite and Its Discontents, Elizabeth A. Williams explores contemporary worries about eating through the lens of science and medicine to show us how appetite—once a matter of personal inclination—became an object of science. Williams charts the history of inquiry into appetite between 1750 and 1950, as scientific and medical concepts of appetite shifted alongside developments in physiology, natural history, psychology, and ethology. She shows how, in the eighteenth century, trust in appetite was undermined when researchers who investigated ingestion and digestion began claiming that science alone could say which ways of eating were healthy and which were not. She goes on to trace nineteenth- and twentieth-century conflicts over the nature of appetite between mechanists and vitalists, experimentalists and bedside physicians, and localists and holists, illuminating struggles that have never been resolved. By exploring the core disciplines in investigations in appetite and eating, Williams reframes the way we think about food, nutrition, and the nature of health itself..
Author: Jeffrey M. Pilcher
Publisher: Oxford University Press
Published: 2012-10-16
Total Pages: 536
ISBN-13: 0199996008
DOWNLOAD EBOOK →Food matters, not only as a subject of study in its own right, but also as a medium for conveying critical messages about capitalism, the environment, and social inequality to diverse audiences. Recent scholarship on the subject draws from both a pathbreaking body of secondary literature and an inexhaustible wealth of primary sources--from ancient Chinese philosophical tracts to McDonald's menus--contributing new perspectives to the historical study of food, culture, and society, and challenging the limits of history itself. The Oxford Handbook of Food History places existing works in historiographical context, crossing disciplinary, chronological, and geographic boundaries while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five sections: historiography, disciplinary approaches, production, circulation, and consumption of food. The first two sections examine the foundations of food history, not only in relation to key developments in the discipline of history itself--such as the French Annales school and the cultural turn--but also in anthropology, sociology, geography, pedagogy, and the emerging Critical Nutrition Studies. The following three sections sketch various trajectories of food as it travels from farm to table, factory to eatery, nature to society. Each section balances material, cultural, and intellectual concerns, whether juxtaposing questions of agriculture and the environment with the notion of cookbooks as historical documents; early human migrations with modern culinary tourism; or religious customs with social activism. In its vast, interdisciplinary scope, this handbook brings students and scholars an authoritative guide to a field with fresh insights into one of the most fundamental human concerns.
