Anthropology of food is a sub-discipline of anthropology that connects an ethnographic and historical perspective with contemporary social issues in food production and consumption systems.
Although early anthropological accounts often dealt with cooking and eating as part of ritual or daily life, food was rarely regarded as the central point of academic focus. This changed in the later half of the 20th century, when foundational work by Mary Douglas, Marvin Harris, Arjun Appadurai, Jack Goody, and Sidney Mintz cemented the study of food as a key insight into modern social life. [1] Mintz is known as the "Father of food anthropology" [2] for his 1985 work Sweetness and Power, [3] which linked British demand for sugar with the creation of empire and exploitative industrial labor conditions.
Research has traced the material and symbolic importance of food, as well as how they intersect. [4] Examples of ongoing themes are food as a form of differentiation, [5] commensality, and food's role in industrialization and globalizing labor and commodity chains.
Several related and interdisciplinary academic programs exist in the US and UK [6] (listed under Food studies institutions).
"Anthropology of food" is also the name of a scientific journal dedicated to a social analysis of food practices and representations. Created in 1999 (first issue published in 2001), it is multilingual (English, French, Spanish, Portuguese). It is OpenAccess, and accessible through the portal OpenEdition Journals. It complies with academic standards for scientific journals (double-blind peer-review). It publishes a majority of papers in social anthropology, but is also open to contributions from historians, geographers, philosophers, economists. The first issues published include:
Special issues (from thematic workshops) include:
Gefilte fish is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a slice of cooked carrot on top.
Haute cuisine or grande cuisine is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. Haute cuisine is characterized by the meticulous preparation and careful presentation of food at a high price.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal and Tripura. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with beef and goat meat being the most popular. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Eid feast or the Mezban.
Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gastronomy is called a gastronome, while a gastronomist is one who unites theory and practice in the study of gastronomy. Practical gastronomy is associated with the practice and study of the preparation, production, and service of the various foods and beverages, from countries around the world. Theoretical gastronomy supports practical gastronomy. It is related with a system and process approach, focused on recipes, techniques and cookery books. Food gastronomy is connected with food and beverages and their genesis. Technical gastronomy underpins practical gastronomy, introducing a rigorous approach to evaluation of gastronomic topics.
A cook is a professional individual who prepares items for consumption in the food industry, especially in settings such as restaurants. A cook is sometimes referred to as a chef, although in the culinary world, the terms are not interchangeable. Cooks' responsibilities include preparing food, managing food stations, cleaning the kitchen, and helping the chefs. Restaurants will give a title to the cooks according to their designated stations. Examples are broiler cooks, fry cooks, pantry cooks, and sauce cooks.
Sidney Wilfred Mintz was an American anthropologist best known for his studies of the Caribbean, creolization, and the anthropology of food. Mintz received his PhD at Columbia University in 1951 and conducted his primary fieldwork among sugar-cane workers in Puerto Rico. Later expanding his ethnographic research to Haiti and Jamaica, he produced historical and ethnographic studies of slavery and global capitalism, cultural hybridity, Caribbean peasants, and the political economy of food commodities. He taught for two decades at Yale University before helping to found the Anthropology Department at Johns Hopkins University, where he remained for the duration of his career. Mintz's history of sugar, Sweetness and Power, is considered one of the most influential publications in cultural anthropology and food studies.
The history of Chinese cuisine is marked by both variety and change. The archaeologist and scholar Kwang-chih Chang says "Chinese people are especially preoccupied with food" and "food is at the center of, or at least it accompanies or symbolizes, many social interactions". Over the course of history, he says, "continuity vastly outweighs change." He explains basic organizing principles which go back to earliest times and give a continuity to the food tradition, principally that a normal meal is made up of grains and other starches and vegetable or meat dishes.
Henan or Yu cuisine is an umbrella term used to define the native cooking styles of the Henan province in China. Henan is a province located in Central China and is often also referred to by the names Zhongzhou or Zhongyuan, which means ‘midland’. Being landlocked on all sides, the influence of localized culinary styles are plentiful to be observed in Henan Cuisine. It incorporates a blend of culinary styles from Jiangsu and Beijing, which gives it a unique mix of taste. Henan Cuisine is well known for its taste variety including a blend of sour, sweet, bitter, spicy and salty. There are a wide variety of Henan dishes, including Carp with Fried Noodles in Sweet and Sour Sauce, Grilled Head and Tail of Black Carp, Bianjing Roasted Duck, Stewed Noodles with Mutton, and Spicy Soup. Despite its mix of flavours within its culinary forms, Henan cuisine is not known to take them to the extreme. Rather, Henan cuisine is known for inducing a very moderate and balanced mix of flavours in its dishes. Henan has a long cultural history, which not only left us precious cultural relics and historical sites but also Henan cuisine. Henan is in the central part of China, so it is a fusion of the characteristics of both southern and northern, resulting in a unique local cuisine. Henan cuisine, also known as Yu cuisine, has the honor of being one of China's oldest and most traditional cooking styles. There are more than 50 kinds of cooking methods in preparing Henan cuisine. The history of the province shows its relation to the affinity towards food culture among the people of Henan, where the motive to bring together the different tastes from the north and the south to blend it into one dish.
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa.
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom, including the cuisines of England, Scotland, Wales and Northern Ireland. According to food writer Colin Spencer, historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts. Wine and words such as beef and mutton were brought to Britain by the Normans while Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages.
In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. Foodways often refers to the intersection of food in culture, traditions, and history.
Since the 18th century, the United Kingdom has been one of the world's largest tea consumers, with an average annual per capita supply of 1.9 kilograms (4.2 lb). Originally an upper-class drink in Europe, tea gradually spread through all classes, eventually becoming a common drink. It is still considered an important part of the British identity and is a prominent feature of British culture and society.
Richard Lionel Tapper is a professor emeritus of the School of Oriental and African Studies of the University of London. He is a social anthropologist who did ethnographic field research in Iran, Afghanistan and Turkey. His publications have focussed on pastoral nomadism, relations between ethnic and tribal minorities and the state, the anthropological study of Islam, the anthropology of food, Iranian cinema, and Iranian religious politics.
Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast number of academic fields. It is thus a field that involves and attracts philosophers, historians, scientists, literary scholars, sociologists, art historians, anthropologists, and others.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history, which focuses on the origin and recreation of specific recipes.
Serabi, surabi, or srabi is a traditional Balinese–Javanese snack, similar to a pancake, made of a rice flour-based batter with coconut milk or coconut cream and shredded coconut as an emulsifier. Most traditional serabi tastes sweet, as these pancake-like desserts are usually eaten with kinca, a golden-brown coconut sugar syrup in the Sundanese culinary tradition.
Educational capital refers to educational goods that are converted into commodities to be bought, sold, withheld, traded, consumed, and profited from in the educational system. Educational capital can be utilized to produce or reproduce inequality, and it can also serve as a leveling mechanism that fosters social justice and equal opportunity. Educational capital has been the focus of study in Economic anthropology, which provides a framework for understanding educational capital in its endeavor to understand human economic behavior using the tools of both economics and anthropology.
Virginia Dominguez is a political and legal anthropologist. She is currently the Edward William and Jane Marr Gutgsell Professor of Anthropology at the University of Illinois at Urbana-Champaign.
Darra Goldstein is an American author and food scholar who is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College.
Amy Bentley is Professor of Food Studies in the Department of Nutrition and Food Studies at New York University's Steinhardt School of Culture, Education, and Human Development, and is co-founder of the NYU Urban Farm Lab and the Experimental Cuisine Collective.