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Introduction: A Proustian Anthropology?

David E. Sutton

David E. Sutton Assistant Professor of Anthropology, Southern Illinois University. Author affiliation details are correct at time of print publication.

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Remembrance of Repasts : An Anthropology of Food and Memory

Berg, 2001

Book chapter

...The Remembered Octopus “Food and memory? Why would anyone want to remember anything they had eaten?” This sardonic comment, made by an Oxford don, seemed to sum up the response when I presented a paper on the topic in 1996...

‘The question is not, Can they reason? nor, Can they talk? but, Can they suffer?’: The Ethics of Vegetarianism in the Writings of Plutarch

Michael Beer

Michael Beer

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Eating and Believing : Interdisciplinary Perspectives on Vegetarianism and Theology

A Continuum, 2008

Book chapter

...Jeremy Bentham, An Introduction to the Principles of Morals and Legislation, 18.4, quoted in Bioethics: An Anthology, eds Helga Kuhse and Peter...

Remembered Gifts, Forgotten Commodities?

David E. Sutton

David E. Sutton Assistant Professor of Anthropology, Southern Illinois University. Author affiliation details are correct at time of print publication.

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Food History: Critical and Primary Sources : Contemporary Transitions

Bloomsbury Academic, 2014

Book chapter

...In the last chapter I employed some current theories of ritual practice to bring together approaches to food and memory. In this chapter I begin with another classic anthropological topic: exchange. While exchanges of food have been...

The Greeks: Now Let Us Hasten to the Feast

Kaori O’Connor

Kaori O’Connor is an anthropologist at University College London (UCL), UK. Holding degrees in anthropology from Reed College, Oxford University and UCL, she has written widely on the anthropology of food, won the prestigious Sophie Coe Prize for Food History in 2009 and is a frequent media commentator. Author affiliation details are correct at time of print publication.

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The Never-Ending Feast : The Anthropology and Archaeology of Feasting

Bloomsbury Academic, 2015

Book chapter

...I myself feel that there is nothing more delightful than when the festive mood reigns in the hearts of all the people and the banqueters listen to a minstrel from their seats in the hall, while the tables before them are laden with bread...

Conclusion: The Repast Recaptured

David E. Sutton

David E. Sutton Assistant Professor of Anthropology, Southern Illinois University. Author affiliation details are correct at time of print publication.

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Remembrance of Repasts : An Anthropology of Food and Memory

Berg, 2001

Book chapter

...I have argued in this book that food and memory taken together can shed new light on theoretical approaches and interests, from venerable issues such as ritual and exchange, to recent concerns with embodiment, structure and event...

Sensory Memory and the Construction of “Worlds”

David E. Sutton

David E. Sutton Assistant Professor of Anthropology, Southern Illinois University. Author affiliation details are correct at time of print publication.

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Remembrance of Repasts : An Anthropology of Food and Memory

Berg, 2001

Book chapter

...“Every man carries within him a world which is composed of all that he has seen and loved, and to which he constantly returns, even when he is travelling through, and seems to be living in, some different world” (Chateaubriand, cited...

Remembered Gifts, Forgotten Commodities?

David E. Sutton

David E. Sutton Assistant Professor of Anthropology, Southern Illinois University. Author affiliation details are correct at time of print publication.

Search for publications

Remembrance of Repasts : An Anthropology of Food and Memory

Berg, 2001

Book chapter

...In the last chapter I employed some current theories of ritual practice to bring together approaches to food and memory. In this chapter I begin with another classic anthropological topic: exchange. While exchanges of food have been...

Eating and Drinking Out

Steven J. R. Ellis

Steven J. R. Ellis

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A Cultural History of Food in Antiquity

Bloomsbury Academic, 2015

Book chapter

...[Vitellius] was a man whose appetite was not only boundless, but also regardless of time or decency, and so he could never refrain, even when he was sacrificing or making a journey, from snatching bits of meat and cakes amid the altars...

Fava Beans: Europe

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

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Beans : A History

Bloomsbury Academic, 2007

Book chapter

...Fabas indulcet fames – hunger sweetens the beansThe fava or broad bean is the biggest and brashest of beans. Because it has no tendrils to grip onto other plants, it’s a loner, supporting itself with a stout and hearty stem. Uniquely, its...

Professional Cooking, Kitchens, and Service Work

Robert I. Curtis

Robert I. Curtis

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A Cultural History of Food in Antiquity

Bloomsbury Academic, 2015

Book chapter

...The image of the modern professional cook (or chef, in the case of haute cuisine) is that of a man or woman schooled, sometimes in internationally noted culinary institutes, in myriad ways to prepare a wide variety of dishes, meats, fish...