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Llamas and Alpacas

Daniel W. Gade

Daniel W. Gade

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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...

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....

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...

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....

Introduction

Emma-Jayne Abbots

Emma-Jayne Abbots is a senior lecturer in anthropology at the University of Wales Trinity Saint David, 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...

“Home Cooking” from the Heartland: The Comida Caseira of Minas Gerais

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

...Despite Brazil’s large size and many subregions, national attitudes toward food span the country. Brazilians celebrate food and extol its plentitude. Food should be comida farta (“satisfying and filling”); there should be a lot of food...

Eating ‘Global Food’ and its alternatives: Anxious, obscured and active bodies

Emma-Jayne Abbots

Emma-Jayne Abbots is a senior lecturer in anthropology at the University of Wales Trinity Saint David, 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 continues the interrogation of how relations of distance and proximity, and sameness and otherness, are enacted through networks of relatedness between bodies, foods and discourse, and extends the discussion...

Potatoes (White)

Ellen Messer

Ellen Messer

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...This chapter presents the paradoxical history of the potato (Solanum tuberosum) in human food systems. It is now the fourth most important world food crop, surpassed only by wheat, rice, and maize. In five centuries, this diverse...

Açaí: From the Amazon to the World

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

...In the public imagination, the Amazon epitomizes pure, unadulterated nature. Most of what we hear about the Amazon in the Western media focuses on its vast natural resources, its “raw” nature. Seen as healthy, generative, and potent, it has...

Eating at home: Kinned, shared and acquired bodies

Emma-Jayne Abbots

Emma-Jayne Abbots is a senior lecturer in anthropology at the University of Wales Trinity Saint David, 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...