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Llamas and Alpacas

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The llama (Lama glama) and alpaca (Lama pacos) are among the few domesticated ungulates whose most important function has not been that of providing food for the people who control them. The llama has been kept primarily as a beast...

Social and Cultural Logics

Eduardo P. Archetti

,

Eduardo P. Archetti was Professor of Social Anthropology, University of Oslo Author affiliation details are correct at time of print publication.

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Valentina Napolitano

Valentina Napolitano

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and

Peter Worsley

Peter Worsley

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Guinea-pigs : Food, Symbol and Conflict of Knowledge in Ecuador

Berg, 2001

Book chapter

...In Chapter 2 I discussed the concept of cultural and social complexity. The first refers to the quantity of information produced and circulated in a particular setting, in other words the knowledge that actors use to face the world....

Conclusions

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...Brazil as a Nation Riding buses across Brazil, one sees the landscape outside the window often transforming dramatically. The houses and stores, roadside stands, and goods for sale all change form as the landscape and climate alter....

Lupines: Europe and Andes

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

...The lupine is the oddest rebel among beans. For those who have never encountered them, they break every rule known about bean cookery. To start with, they are poisonous. Their bitter alkaloids can affect the central nervous system, causing...

Introduction

Emma-Jayne Abbots

Emma-Jayne Abbots is Senior Lecturer in Anthropology at the University of Wales Trinity Saint David, UK and Research Associate at the SOAS Food Studies Centre, UK. Author affiliation details are correct at time of print publication.

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The Agency of Eating : Mediation, Food and the Body

Bloomsbury Academic, 2017

Book chapter

...This book explores how eating, as an embodied experience, mediates and is mediated by the relationship between food’s matter and meaning. My first aim is to tease out how the human eating body, the material stuff of food, and cultural...

Eating at home: Kinned, shared and acquired bodies

Emma-Jayne Abbots

Emma-Jayne Abbots is Senior Lecturer in Anthropology at the University of Wales Trinity Saint David, UK and Research Associate at the SOAS Food Studies Centre, UK. Author affiliation details are correct at time of print publication.

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The Agency of Eating : Mediation, Food and the Body

Bloomsbury Academic, 2017

Book chapter

...Introduction This chapter examines the ways in which bodies are socially and corporeally kinned through the sharing of the substances of food in the context of family relations. Drawing upon and rereading classic ethnographic studies...

Is Bahian Moqueca Just Fish Stew? Food and Identity in Salvador, Bahia

Jane Fajans

Jane Fajans is an Associate Professor at Cornell University, USA. She is the author of They Make Themselves: Work and Play among the Baining of Papua New Guinea and editor of Exchanging Products: Producing Exchange, Oceania Monograph 43. Author affiliation details are correct at time of print publication.

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Brazilian Food : Race, Class and Identity in Regional Cuisines

Berg, 2012

Book chapter

...When I first went to Brazil in 1982 as a young wife and mother, we lived for four months in Rio de Janeiro. I became accustomed to the beaches and boulevards, cafes and markets of that beautiful city. After accustoming myself...

Recipes for crossing boundaries: Peruvian fusion

Cooking Technology : Transformations in Culinary Practice in Mexico and Latin America

Bloomsbury Academic, 2015

Book chapter

...Introduction: Contextualizing Peruvian fusion Peruvian cuisine is arousing great enthusiasm across the country today. Never before have Peruvians talked so much about food. They take pride in “their” cuisine, think...

Chilli Peppers

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Chilli peppers are eaten as a spice and as a condiment by more than one-quarter of the earth’s inhabitants each day. Many more eat them with varying regularity – and the rate of consumption is growing. Although the chilli pepper is the most...

The Meat as Commodity

Eduardo P. Archetti

,

Eduardo P. Archetti was Professor of Social Anthropology, University of Oslo Author affiliation details are correct at time of print publication.

Search for publications

Valentina Napolitano

Valentina Napolitano

Search for publications
and

Peter Worsley

Peter Worsley

Search for publications

Guinea-pigs : Food, Symbol and Conflict of Knowledge in Ecuador

Berg, 2001

Book chapter

...In previous chapters, we saw that the production of guinea-pigs takes place within a set of social relations that govern both consumption and circulation, since guinea-pigs are exchanged within a system of offerings, which emphasizes...