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Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society
Surveys the archaeology of food: its methods and its themes (economics, politics, status, identity, gender, ethnicity, ritual, religion).
Food and drink has been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. From Adam Smith to Mary Douglas, major thinkers have used key concepts such as identity, exchange, culture, and class to explain the modern food system. Food, Politics, and Society offers a historical and sociological survey of how these various ideas and the practices that accompany them have shaped our understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern societies. Divided into twelve chapters and drawing on a wide range of historical and empirical illustrations, this book provides a concise, informed, and accessible survey of the interaction between social theory and food and drink. It is perfect for courses in a wide range of disciplines.
Food has played a major role in funerary and memorial practices since the dawn of the human race. In the ancient Roman world, for example, it was common practice to build channels from the tops of graves into the crypts themselves, and mourners would regularly pour offerings of food and drink into these conduits to nourish the dead while they waited for the afterlife. Funeral cookies wrapped with printed prayers and poems meant to comfort mourners became popular in Victorian England; while in China, Japan, and Korea, it is customary to offer food not only to the bereaved, but to the deceased, with ritual dishes prepared and served to the dead. Dying to Eat is the first interdisciplinary book to examine the role of food in death, bereavement, and the afterlife. The contributors explore the phenomenon across cultures and religions, investigating topics including tombstone rituals in Buddhism, Catholicism, and Shamanism; the role of death in the Moroccan approach to food; and the role of funeral casseroles and church cookbooks in the Southern United States. This innovative collection not only offers food for thought regarding the theories and methods behind these practices but also provides recipes that allow the reader to connect to the argument through material experience. Illuminating how cooking and corpses both transform and construct social rituals, Dying to Eat serves as a fascinating exploration of the foodways of death and bereavement.
Consumerism has established itself as a dominant lifestyle, but the reasons behind this are often unclear. This study revisits a large amount of diverse research, and argues that consumerism is a powerful ritual “machine” that can make up for the modern lack of values with new symbols and rituals. Consumerism made its claim between the end of the 19th and the beginning of the 20th century, when the traditional symbolic world had ended and a new one had not yet emerged. Slowly but progressively, consumerism begun to develop new symbolic forms and new social rituals, becoming the basis for new mimetic behaviours. As nationalism has progressively declined, consumerism has permeated the entire social fabric. Supermarkets and shopping malls must be interpreted in the light of their ritual significance, as temples and holy cities of a new symbolic order. In the consumeristic era, many people are led to think and imagine in consumer terms, to identify themselves through consumption rituals. The impact of consumerism on culture, from literature to art, should not be underestimated. Many artists have tried to develop their aesthetics by triggering a dialectical, or openly critical, confrontation with consumerism. This book also takes into account the development of violence and the effects of consumerism on childhood and new generations. The book contains a preface by the German anthropologist Christoph Wulf, and the images illustrating the text are by Belgian artist Michel Couturier.
A New York Times Notable Book: A renowned scholar explores the way we eat across cultures and throughout history. From the wild parties of ancient Greece to the strictures of an Upper East Side meal to the ritualistic feasts of cannibals, Margaret Visser takes us on a fascinating journey through the diverse practices, customs, and taboos that define how and why we prepare and consume food the way we do. With keen insights into small details we take for granted, such as the origins of forks and chopsticks or why tablecloths exist, and examinations of broader issues like the economic implications of dining etiquette, Visser scrutinizes table manners across eras and oceans, offering an intimate new understanding of eating both as a biological necessity and a cultural phenomenon. Witty and impeccably researched, The Rituals of Dinner is a captivating blend of folklore, sociology, history, and humor. In the words of the New York Times Book Review, “Read it, because you’ll never look at a table knife the same way again.”
Ritual is part of what it means to be human. Like sports, music, and drama, ritual defines and enriches culture, putting those who practice it in touch with sources of value and meaning larger than themselves. Ritual is unavoidable, yet it holds a place in modern life that is decidedly ambiguous. What is ritual? What does it do? Is it useful? What are the various kinds of ritual? Is ritual tradition bound and conservative or innovative and transformational? Alongside description of a number of specific rites, this Very Short Introduction explores ritual from both theoretical and historical perspectives. Barry Stephenson focuses on the places where ritual touches everyday life: in politics and power; moments of transformation in the life cycle; as performance and embodiment. He also discusses the boundaries of ritual, and how and why certain behaviors have been studied as ritual while others have not. Stephenson shows how ritual is an important vehicle for group and identity formation; how it generates and transmits beliefs and values; how it can be used to exploit and oppress; and how it has served as a touchstone for thinking about cultural origins and historical change. Encompassing the breadth and depth of modern ritual studies, Barry Stephenson's Very Short Introduction also develops a narrative of ritual's place in social and cultural life. ABOUT THE SERIES: The Very Short Introductions series from Oxford University Press contains hundreds of titles in almost every subject area. These pocket-sized books are the perfect way to get ahead in a new subject quickly. Our expert authors combine facts, analysis, perspective, new ideas, and enthusiasm to make interesting and challenging topics highly readable.
Honorable Mention, 2019 Barbara T. Christian Literary Award, given by the Caribbean Studies Association Winner, 2017 Clifford Geertz Prize in the Anthropology of Religion, presented by the Society for the Anthropology of Religion section of the American Anthropological Association Finalist, 2017 Albert J. Raboteau Prize for the Best Book in Africana Religions presented by the Journal of Africana Religions An examination of the religious importance of food among Caribbean and Latin American communities Before honey can be offered to the Afro-Cuban deity Ochún, it must be tasted, to prove to her that it is good. In African-inspired religions throughout the Caribbean, Latin America, and the United States, such gestures instill the attitudes that turn participants into practitioners. Acquiring deep knowledge of the diets of the gods and ancestors constructs adherents’ identities; to learn to fix the gods’ favorite dishes is to be “seasoned” into their service. In this innovative work, Elizabeth Pérez reveals how seemingly trivial "micropractices" such as the preparation of sacred foods, are complex rituals in their own right. Drawing on years of ethnographic research in Chicago among practitioners of Lucumí, the transnational tradition popularly known as Santería, Pérez focuses on the behind-the-scenes work of the primarily women and gay men responsible for feeding the gods. She reveals how cooking and talking around the kitchen table have played vital socializing roles in Black Atlantic religions. Entering the world of divine desires and the varied flavors that speak to them, this volume takes a fresh approach to the anthropology of religion. Its richly textured portrait of a predominantly African-American Lucumí community reconceptualizes race, gender, sexuality, and affect in the formation of religious identity, proposing that every religion coalesces and sustains itself through its own secret recipe of micropractices.