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Anthropology of food     Open Access   (Followers: 19)
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Artefact : Techniques, histoire et sciences humaines     Open Access   (Followers: 2)
Artelogie     Open Access   (Followers: 4)
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Cahiers « Mondes anciens »     Open Access   (Followers: 5)
Caliban : French J. of English Studies     Open Access   (Followers: 1)
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Cipango     Open Access   (Followers: 4)
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Current psychology letters     Open Access   (Followers: 2, SJR: 0.4, CiteScore: 1)
Cybergeo : European J. of Geography     Open Access   (Followers: 6, SJR: 0.143, CiteScore: 0)
Développement durable et territoires     Open Access   (Followers: 2)
Diacronie : Studi di Storia Contemporanea     Open Access   (Followers: 1)
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Anthropology of food
Number of Followers: 19  

  This is an Open Access Journal Open Access journal
ISSN (Print) 1609-9168
Published by OpenEdition Journals Homepage  [511 journals]
  • Towards a sociological theory of eating: a review of Alan Warde's The
           Practice of Eating

    • Authors: Jean Pierre Poulain
      Abstract: Alan Warde. 2016, The practice of eating. Cambridge : Polity. 220 p. Alan Warde’s aim in writing this book is to show how the academic discourse on food and its links to consumption, health and sustainable development has been "colonized" by two approaches: on the one hand, theories of rational choice which focus on decision-making and, on the other hand, culturalist perspectives regarding choices and practices seen as the expression of "cultural styles". With his "theory of practice", Warde intends to enter the field outside the frames of the dominant rational choice and culturalist theories and establish a (new) theory of eating. Moreover, he considers that the empirical field of diet studies, because of its very complexity, is particularly well suited to the development of a general theory. The Practice of Eating both seeks to contribute to the sociology of food literature and to make a useful theoretical proposition in other fields of sociology, including consumption. A Professor ...
      PubDate: 2020-10-04
       
  • Towards a sociological theory of eating: a review of Alan Warde's The
           Practice of Eating

    • Authors: Jean Pierre Poulain
      Abstract: Alan Warde. 2016, The practice of eating. Cambridge : Polity. 220 p. Alan Warde’s aim in writing this book is to show how the academic discourse on food and its links to consumption, health and sustainable development has been "colonized" by two approaches: on the one hand, theories of rational choice which focus on decision-making and, on the other hand, culturalist perspectives regarding choices and practices seen as the expression of "cultural styles". With his "theory of practice", Warde intends to enter the field outside the frames of the dominant rational choice and culturalist theories and establish a (new) theory of eating. Moreover, he considers that the empirical field of diet studies, because of its very complexity, is particularly well suited to the development of a general theory. The Practice of Eating both seeks to contribute to the sociology of food literature and to make a useful theoretical proposition in other fields of sociology, including consumption. A Professor ...
      PubDate: 2020-10-04
       
  • Soula, Yount-André, Lepiller et Bricas : Manger en ville, regards
           socio-anthropologiques d'Afrique, d'Amérique latine et d'Asie

    • Authors: Camille Notebaert
      Abstract: SOULA Audrey, YOUNT-ANDRE Chelsie, LEPILLER Olivier et BRICAS Nicolas (eds.), HASSOUN Jean-Pierre (préface), 2020. Manger en ville, regards socio-anthropologiques d'Afrique, d'Amérique latine et d'Asie. Paris : Editions Quae. 172p. Introduction Manger en ville Regards socio-anthropologiques d'Afrique, d'Amérique Latine et d'Asie est un ouvrage dirigé par quatre chercheurs membres du CIRAD (Centre de coopération internationale en recherche agronomique pour le développement) engagés dans des recherches portant sur l’alimentation en anthropologie, sociologie et socio-économie. Il est issu du colloque "Manger en ville : regards socio-anthropologiques sur les styles alimentaires urbains en Afrique, Amérique latine et Asie" qui a eu lieu les 4 et 5 décembre 2017 à la Maison du lait à Paris et du colloque "Une défiance durable" du 6 décembre 2017 à l'Unesco. Il regroupe des cas d'étude en Afrique, en Amérique latine et en Asie, dans des villes aux contextes variés, qui analysent l'alimentat...
      PubDate: 2020-10-04
       
  • Food and Gender: Contemporary Perspectives, Studies and Researches

    • Authors: Marzia Mauriello, Gaia Cottino
      Abstract: The gendered approach to research on food has recorded an increasing interest among the human and social sciences in the past three decades. Initially researches were more sporadic and, as far as anthropology is concerned, not specific to the topic (Douglas 1966, 1972; Zymbalist Rosaldo, Lamphere 1974; Ortner, Whitehead 1981; Goody 1982), while lately the subject "food" in its peculiar relationship with gender was finally investigated on its own (Weismantel 1989; Adams 1990; Fiddes 1991; Counihan, Kaplan 1998; Counihan 1999). Perhaps the most well-known perspective on this theme is the one adopted by pro-feminist scholars on gender hierarchy in food production, selection, choice, preparation, sale and consumption in various places and times (Murcott 1983; Charles, Kerr 1988; Adams 1990; DeVault 1991; Lupton 1996; Avakian 1997; Counihan, Kaplan 1998; Counihan 1999). Hierarchies, these last, that, as some have argued, could be agentively played by the same actors whose "know-how" in th...
      PubDate: 2020-08-28
       
  • Alimentation et genre : Perspectives contemporaines, études et
           Recherche

    • Authors: Marzia Mauriello, Gaia Cottino
      Abstract: L’approche genrée de la recherche en alimentation suscite un intérêt croissant dans les sciences humaines et sociales depuis une trentaine d’années. Au début, les recherches étaient sporadiques et, notamment en anthropologie, elles ne traitaient pas spécifiquement de cette question (Douglas 1966, 1972; Zymbalist Rosaldo, Lamphere 1974; Ortner, Whitehead 1981; Goody 1982). Aujourd’hui, le sujet de l’alimentation dans sa relation au genre fait l’objet d’études spécifiques (Weismantel 1989; Adams 1990; Fiddes 1991; Counihan, Kaplan 1998; Counihan 1999). La perspective sans doute la plus connue sur ce thème est celle adoptée par des chercheurs pro-féministes, et examine la hiérarchie des genres dans la production alimentaire, la sélection, le choix, la préparation, la vente et la consommation, dans des lieux et des périodes variées (Murcott 1983; Charles, Kerr 1988; Adams 1990; DeVault 1991; Lupton 1996; Avakian 1997; Counihan, Kaplan 1998; Counihan 1999). Les hiérarchies, ainsi que cer...
      PubDate: 2020-08-28
       
  • Variability and Change

    • Authors: Mark Anthony Arceño
      Abstract: This article examines how central Ohio winegrowers are able to manufacture “the taste of place” in the midst of a dominant global discourse that maintains a rhetoric of anthropogenic climate change. Importantly, this work positions climate as not necessarily changing but rather as seemingly always being in a state of change. While relatively few winegrowers in central Ohio have been growing grapes and making wine for a few decades, many more are relatively new to the artisanal and industrial wine landscape, which includes added pressures beyond climate (such as changes in the global market or legislation) that influence decision-making and ongoing landscape transformations. Drawing on interviews and participant observations conducted in central Ohio, as well as in Alsace, eastern France, this article argues that constant adaptations to multiple terroir contexts are liminal acts that illustrate how terroir is being “reverse engineered” (i.e., in a constant state of being made or even...
      PubDate: 2020-07-27
       
  • Extending terroir: Icelandic lamb production and the taste of land(rights)

    • Authors: Anne Elyse Lally
      Abstract: The term réttir in Iceland denotes a series of annual events occurring in the smaller towns and agricultural regions outside the capital of Reykjavík. Translated literally to “gathering,” the réttir season begins in early September and consists of the collective herding of Icelandic sheep from common agricultural lands throughout the country. The use of common pastures in the ecologically sensitive highlands region not only contributes to the specific taste of Icelandic lamb, but is also questioned in debates around soil conservation. Large swathes of the Icelandic highlands have experienced continual desertification since shortly after settlement in the 9th century, and historic grazing practice is implicated in scientific narratives of land degradation. However, réttir exists not just as a means of production, but as a strategy to maintain agrarian identities and ancestral land rights dating to the 13th century via practice. This paper extends the concept of terroir beyond taste t...
      PubDate: 2020-07-27
       
  • Translations of Terroir: Constructing and Marketing a Sense of Place in
           the Basque Country

    • Authors: Kerri Lesh
      Abstract: A distinguishing and authenticating element of Basque culture is created with the use of its language, Euskara. Key words in this non-Indo-European language are commonly sighted to market local products such as milk, wine, and cider to create value and social distinction through linguistic commodification in the promotion of place. Meanwhile, the French word terroir, which has evolved to encompass both the physical and sociocultural changes in the food-producing regions worldwide, has been slowly integrated into global marketing techniques, to include the Basque case. This article aims to show how the concept of terroir in its various engagements has entered the food-producing sectors of milk, wine, and cider in the Basque Country with the hope of creating the same authenticating and identity-making results as it has for their French-speaking neighbors. Here I develop the concept of “linguistic terroir” as a means of framing how such engagement takes place. Specifically, I use resea...
      PubDate: 2020-07-27
       
  • Terroir and the Family Farm

    • Authors: Sharyn Jones
      Abstract: I argue that the concept of terroir is related to ideas about locally produced foods and health or wellbeing. Consumer demand for local foods and an emerging interest in terroir hold great potential for mobilizing meaningful social change related to food system sustainability, environmental stewardship, and community health. I explore the intersections of food and local agriculture with an emphasis on small-scale farms in Northern Kentucky. I also draw on my experiences as the co-owner of a small farm focused on heritage breeds. This work indicates that farmers and rural residents alike share a love and respect for the land that crosscuts economic, social, and historical divisions. An understanding of the articulations between alternative food production, agrarian identity, and entanglements beyond the human may illuminate successful approaches to locally derived sustainable food systems and grass-roots conservation efforts.
      PubDate: 2020-07-27
       
  • Introduction

    • Authors: Amy TRUBEK
      Abstract: This set of articles, based in recent ethnographic fieldwork by a new generation of anthropologists, taken together, make a compelling case that terroir continues to have a certain explanatory power; terroir, or the taste of place, reflects and indexes certain phenomena that materially and existentially matter right now. And these authors do not slavishly accept a definition of terroir but rather they argue for new interpretations of this term, ones that accept (contrary to many earlier and current definitions of the term) its heftiness as a result of its multivalent capacity. These anthropologists agree that terroir is powerful, but it is not exactly precise. Or in more lyrical prose, wine writer Matt Kramer says, “It sanctions what cannot be measured, yet still located and savored. Terroir prospects for differences.” Anthropologist Mary Douglas famously said, to define ‘dirt’ is to make sense of matter out of place, because there can only be dirt and dirtiness when matter has been ...
      PubDate: 2020-07-27
       
 
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