The force of hunger in shaping human character and social structure has been largely overlooked. This omission is a serious one in the study of primitive society, in which starvation is a constant menace. This work remedies this deficiency and opens up new lines of anthropological inquiry. The whole network of social institutions is examined which makes possible the consumption, distribution, and production of food-eating customs, as well as the religion and magic of food-production.
Hunger and Work in a Savage Tribe examines the cultural aspects of food and eating among the Southern Bantu, taking as its starting point the bold statement 'nutrition as a biological process is more fundamental than sex'. When it was first published in 1932, with a preface by Malinowski, it laid the groundwork for sociological theory of nutrition. Richards was also among the first anthropologists to establish women's lives and the social sphere as legitimate subjects for anthropological study.
Hunger and Work in a Savage Tribe examines the cultural aspects of food and eating among the Southern Bantu, taking as its starting point the bold statement 'nutrition as a biological process is more fundamental than sex'. When it was first published in 1932, with a preface by Malinowski, it laid the groundwork for sociological theory of nutrition. Richards was also among the first anthropologists to establish women's lives and the social sphere as legitimate subjects for anthropological study.
The force of hunger in shaping human character and social structure has been largely overlooked. This omission is a serious one in the study of primitive society, in which starvation is a constant menace. This work remedies this deficiency and opens up new lines of anthropological inquiry. The whole network of social institutions is examined which makes possible the consumption, distribution, and production of food-eating customs, as well as the religion and magic of food-production.
Providing a guide to the ideas, arguments and history of the discipline, this volume discusses human social and cultural life in all its diversity and difference. Theory, ethnography and history are combined in over 230 entries on topics
This detailed and comprehensive guide provides biographical information on the most influential and significant figures in world anthropology, from the birth of the discipline in the nineteenth century to the present day. Each of the fifteen chapters focuses on a national tradition or school of thought, outlining its central features and placing the anthropologists within their intellectual contexts. Fully indexed and cross-referenced, The Routledge Dictionary of Anthropologists will prove indispensable for students of anthropology.
This detailed and comprehensive guide provides biographical information on the most influential and significant figures in world anthropology, from the birth of the discipline in the nineteenth century to the present day. Each of the fifteen chapters focuses on a national tradition or school of thought, outlining its central features and placing the anthropologists within their intellectual contexts. Fully indexed and cross-referenced, The Routledge Dictionary of Anthropologists will prove indispensable for students of anthropology.
This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.
