Monday, September 10, 2007

Food, Critical Concepts in the Social Sciences Series

Editor(s) - David Inglis, Debra Gimlin, Chris Thorpe
Series: Critical Concepts in the Social Sciences

List Price: $1,390.00
ISBN: 9780415392037
ISBN-10: 0415392039
Publisher: Routledge
Publication Date: 08/09/2007
Pages: 2099

Nearly all of the items in this anthology are already available in Shields Library.--David

Table of Contents

Volume I: Thinking Food

Editors’ Introduction: ‘Food and Human Existence: Understanding Diverse Modes of Culinary Life’.

Part 1: Theorizing Food and Society

1. Alexis Soyer, ‘Pantropheon’, Food, Cookery and Dining in Ancient Times: Alexis Soyer’s Pantropheon (Mineoloa, New York: Dover, 2004 [1853]), pp. 1–6
2. Carolyn Korsmeyer, ‘Philosophies of Taste: Aesthetic and Nonaesthetic Senses’, Making Sense of Taste: Food and Philosophy (Ithaca: Cornell University Press), pp. 38–67.
3. Stephen Mennell, ‘On the Civilising of Appetite’, Theory, Culture and Society, 4, 3–4, 1987, pp. 373–403.
4. Jean-Anthelme Brillat-Savarin, ‘Philosophical History of Cooking’, The Physiology of Taste, trans. Anne Drayton (Harmondsworth: Penguin, 1994), pp. 242–66.
5. Georg Simmel, ‘The Sociology of the Meal’, trans. Mark Ritter and David Frisby, in D. Frisby and M. Featherstone (eds.), Simmel on Culture: Selected Writings (London and New York: Sage, 1998), pp. 130–5. (Originally published as ‘Soziologie der Mahlzeit’, Berliner Tageblatt, 10 October 1910.)

Part 2: Food and Religion

6. Daniel Sack, ‘Liturgical Food: Communion Elements and Conflict’, Whitebread Protestants: Food and Religion in American Culture (New York: Palgrave, 2001), pp. 9–59.
7. Caroline Walker Bynum, ‘Fast and Feast: The Historical Background’, Holy Feast and Holy Fast: The Meaning of Food in the Lives of Medieval Women (Berkeley: University of California Press, 1987), pp. 31–69.
8. R. Marie Griffith, ‘Pray the Weight Away: Shaping Devotional Fitness Culture’, Born Again Bodies: Flesh and Spirit in American Christianity (Berkeley, CA: University of California Press, 2004), pp. 160–205.

Part 3: The Anthropology of Food

9. Claude Levi-Strauss, ‘The Culinary Triangle’, Partisan Review, 33, 1965, pp. 586–95.
10. Roland Barthes, ‘Steak and Chips’, Mythologies (London: Vintage, 1993), pp. 62–4.
11. Roland Barthes, ‘The Food System’, Elements of Semiology, trans. Annette Lavers and Colin Smith (New York: Hill and Wang, 1977), pp. 27–8.
12. Mary Douglas, ‘The Abominations of Leviticus’, Purity and Danger: An Analysis of the Concepts of Pollution and Taboo (London and New York: Routledge, 2002), pp. 41–57.
13. Pasi Falk, ‘Homo Culinarius: Towards An Anthropology of Taste’, Social Science Information, 30, 4, 1991, pp. 757–90.

Volume II: Material Aspects of Food

Part 4: Food Production and Human Evolution

14. Linda Civitello, ‘First Course—From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India’, Cuisine and Culture, A History of Food and People (Hoboken: John Wiley, 2004), pp. 1–24.
15. Jean Bottero, ‘Cooks and Culinary Tradition’, The Oldest Cuisine in the World: Cooking in Mesopotamia (Chicago: The University of Chicago Press, 2004), pp. 75–86.
16. Paul Rozin, ‘Human Food Selection: The Interaction of Biology, Culture and Individual Experience’, in L. M. Barker (ed.), The Psychobiology of Human Food Selection (Westport: AVI Publishing, 1982), pp. 225–54.
Part 5: The History of Key Foods
17. Patrick E. McGovern, ‘The Noah Hypothesis’, Ancient Wine: The Search for the Origins of Viniculture (Princeton: Princeton University Press, 2003), pp. 16–39.
18. Silvano Serventi and Francoise Sabban, ‘Pasta Without Borders’, Pasta: The Story of a Universal Food (New York: Columbia University Press, 2003), pp. 169–96.
19. Jack Turner, ‘The Spice Seekers’, Spice: The History of a Temptation (London: HarperPerennial, 2005), pp. 3–58.

Part 6: Famines

20. S. C. Watkins and J. Menken, ‘Famines in Historical Perspective’, Population and Development Review, 11, 4, 1985, pp. 647–75.
21. Amartya Sen, ‘Poverty and Entitlements’, Poverty and Famines: An Essay on Entitlement and Deprivation (Oxford: Oxford University Press, 1983), pp. 1–8.
Part 7: Industrialization of Food Production
22. Stephen Mennell, ‘Diminishing Contrasts, Increasing Varieties’, All Manners of Food: Eating and Taste in England and France from the Middle Ages, 2nd edn. (Urbana and Chicago: University of Illinois Books, 1996), pp. 317–32.
23. Bernardo Sorj and John Wilkinson, ‘Modern Food Technology: Industrialising Nature’, International Social Science Journal, 37, 3, 1985, pp. 301–14.
24. George Ritzer, ‘An Introduction to McDonaldization’, The McDonaldization of Society (Thousand Oaks: Pine Forge Press, 2000), pp. 1–20.
25. Eric Schlosser, ‘The Most Dangerous Job’, Fast Food Nation: The Dark Side of the All American Meal (New York, Houghton Mifflin, 2001), pp. 169–90.
26. Kim Humphery, ‘Really Modern Retailing’, Shelf Life: Supermarkets and the Changing Cultures of Consumption (Cambridge: Cambridge University Press, 1998), pp. 39–58.

Part 8: Crises in the Food Chain

27. Claude Fischler, ‘The "Mad-Cow" Crisis: A Global Perspective’, in Raymond Grew
(ed.), Food in Global History (Boulder: Westview Press, 1999), pp. 207–31.
28. Harriet Friedmann, ‘The International Relations of Food: The Unfolding Crisis of National Regulation’, in B. Harriss-White and R. Hoffenberg (eds.), Food: Multidisciplinary Perspectives (Oxford: Basil Blackwell, 1994), pp. 174–204.
29. Charles Clover, ‘Dining with Nobu ...’, The End of the Line: How Overfishing is Changing the World and What We Eat (New York, The New Press, 2006), pp. 157–82.
30. Chaia Heller, ‘Risky Science and Savoir-Faire: Peasant Expertise in the French Debate Over Genetically Modified Crops’, in Marianne Elisabeth Lien and Brigitte Nerlich (eds.), The Politics of Food (Oxford and New York: Berg, 2004), pp. 81–99.
31. Marion Nestle, ‘Deregulation and its Consequences’, Food Politics: How the Food Industry Influences Nutrition and Health (Berkeley: University of California Press, 2003), pp. 272–93.
32. Daniel Charles, ‘Global Claims’, Lords of the Harvest: Biotech, Big Money and the

Future of Food (Cambridge, MA: Perseus), pp. 262–82.

Volume III: The Social Relations of Food

Part 9: Food and Social Class

33. Jack Goody, ‘The High and the Low: Culinary Culture in Asia and Europe’, Cooking, Cuisine and Class: A Study of Comparative Sociology (Cambridge and New York: Cambridge University Press, 1982), pp. 97–153.
34. Joseph R. Gusfield, ‘Nature’s Body and the Metaphors of Food’, in Michelle Lamont and Marcel Fournier (eds.), Cultivating Difference: Symbolic Boundaries and the Making of Inequality (Chicago: University of Chicago Press, 1992), pp. 75–103.

Part 10: History of Grand Eating and Gastronomy

35. Andrew Dalby, ‘Sicilian Tables: The Culture of Fourth Century Gastronomy’, Siren Feasts: A History of Food and Gastronomy in Greece (London: Routledge, 1996), pp. 113–32.
36. Jean-Anthelme Brillat-Savarin, ‘On Gourmandism’, The Physiology of Taste, trans. Anne Drayton (Harmondsworth: Penguin, 1994), pp. 132–40.
37. Pricilla Parkhurst Ferguson, ‘A Cultural Field in the Making: Gastronomy in Nineteenth-Century France’, American Journal of Sociology, 103, 3, 1998, pp. 597–641.
Part 11: Restaurants and Coffee Houses
38. Alan Warde, Lydia Marten, and Wendy Olsen, ‘Consumption and The Problem of Variety: Cultural Omnivorousness, Social Distinction and Dining Out’, Sociology, 33, 1, 1999, pp. 105–27.
39. Markman Ellis, ‘The Philosopher in the Coffee-House’, The Coffee House: A Cultural History (London: Weidenfeld and Nicolson, 2005), pp. 185–206.
40. William Foote Whyte, ‘The Social Structure of the Restaurant’, American Journal of Sociology, 54, 4, pp. 302–10.
41. Gary Alan Fine, ‘The Kitchen as Place and Space’, Kitchens: The Culture of Restaurant Work (Berkeley: University of California Press, 1996), pp. 80–111.
42. Karla Erickson, ‘Bodies at Work: Performing Service in American Restaurants’, Space and Culture, Vol. 7 Issue 1, January 2004: 76-89


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