Humans have an appetite for food, and anthropology—as the study of human beings, their culture, and society—has an interest in the role of food. From ingredients and recipes to meals and menus across time and space, Eating Culture is a highly engaging overview that illustrates the important role that anthropology and anthropologists have played in understanding food. Organized around the sometimes elusive concept of cuisine and the public discourse—on gastronomy, nutrition, sustainability, and culinary skills—that surrounds it, this practical guide to anthropological method and theory brings order and insight to our changing relationship with food.
Eating Culture is a useful classroom tool. It offers an in-depth look at the many facets of preparing and consuming food in a variety of context and does a good job at highlighting what different people consider(ed) edible and the proper ways to consume food in different cultures and historical times. It covers diverse cultural contexts and it avoids a Western-centric focus, giving ample space to different aboriginal, Latin American, Asian, and migrant community food cultures.