The term 'Anthropology of Food' has become an accepted abbreviation for the study of anthropological perspectives on food, diet and nutrition, an increasingly important subdivision of anthropology that encompasses a rich variety of perspectives, academic approaches, theories, and methods. Its multi-disciplinary nature adds to its complexity. This is the first publication to offer guidance for researchers working in this diverse and expanding field of anthropology.
Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, interdisciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.
Politically and historically, the Mediterranean has been a space for critical dialogue for competing and often antagonistic voices, and still functions as meeting place for diverse and interdisciplinary approaches. Although other academic disciplines have attempted a unified approach to Mediterranean studies, until recently Mediterranean music as a singular concept has received relatively little scholarly development. This volume is a crucial first step and investigates several musical cultures that have traditionally demonstrated common threads, trends, and interactions. The music of Greece, Crete, Turkey, Albania, Corsica, Italy, Spain, Morocco, Algeria and Palestine are all considered in this volume as the scholars represented here reveal the musical commonality among otherwise divergent traditions. Unnecessary technical jargon is avoided, and an interdisciplinary approach embracing ethnology and material culture considerations makes this volume relevant not only to musicologists and anthropologists, but likewise to the general reader interested in tourism.
Food that originated from the Mediterranean area is incredibly popular. Pasta, pizza, gyros, kebab, and falafel can be found just about everywhere. Many people throughout the world have a good idea of what Mediterranean cuisine and diet are all about, but they know less about the entire food culture of the region. This one-stop source provides the broadest possible understanding of food culture throughout the region, giving a variety of examples and evidence from the southern Mediterranean or North Africa (Morocco, Algeria, Tunisia, Libya, and Egypt), the Western Mediterranean or European side of the Mediterranean (Spain, France, Italy, and the French and Italian islands), to the eastern Mediterranean or Levant (Greece, Turkey, Syria, Lebanon, and Israel). The Mediterranean region region is home to three of the world's major religions, and for centuries, the Mediterranean Sea has been an invitation to trade, travel, conquest, and immigration. Where different cultures, beliefs, and traditions mix there is always volatility and tension, but there is also great energy. Understanding the food culture in the Mediterranean is one way readers can see how people of different regions come together, share ideas and information to create new dishes, meals, traditions, and forms of sociability. This volume answers questions such as Do people in the Mediterranean still eat the Mediterranean Diet or do they eat American style? Why is it that the same ingredients can be prepared in so many different ways, even in the same country? Why would cooks take the time to make foods like zucchini, lentils, or figs into dozens of different dishes? How and why do religious rituals differ regarding food preparation? What do Jews, Muslims, and Christians eat on religious holidays? Do people eat out or eat at home? Why is hospitality so important to Mediterranean people and what do they do to demonstrate hospitality and good will through the preparation and serving of meals?
The Mediterranean diet is attracting international attention as a healthy and sustainable diet, yet countries in the region are increasingly beset by problems of undernutrition combined with obesity or other food-related diseases. This book highlights the need to consolidate the Mediterranean diet as a lever to improve the sustainability of food systems and consumption in the region.
Informed by systems thinking, this book explores new perspectives in which culture and management are harmoniously integrated and cultural heritage is interpreted both as an essential part of the social and economic context and as an expression of community identity. The combination of a multidisciplinary approach, methodological rigor and reference to robust empirical findings in the fertile field of analysis of UNESCO’s contribution mean that the book can be considered a reference for the management of cultural heritage. It casts new light on the complex relation of culture and management, which has long occupied both scholars and practitioners and should enable the development of new pathways for value creation. The book is based on research conducted within the framework of the Consorzio Universitario di Economia Industriale e Manageriale (University Consortium for Industrial and Managerial Economics), a network of universities, businesses and public and private institutions that is dedicated to the production and dissemination of knowledge in the field. This volume will be of interest to all who are involved in the study and management of the cultural heritage.
A companion to Forest History: International Studies on Socioeconomic and Forest Ecosystem Change which includes over 20 papers from the same conference.This book focuses on the different approaches and methods adopted in the study of forest history. The interdisiplinary nature of these studies is emphasized, bringing in the different perspectives of anthropologists, botanists, ecologists, foresters, historians, geneticists and geographers. This volume demonstrates the rich diversity of approaches and methods to forest history and the need to integrate them to give a more meaningful understanding of human-nature interactions, making forest history a more effective tool for the management of forest ecosystems.
Annually published since 1930, the International bibliography of Historical Sciences (IBOHS) is an international bibliography of the most important historical monographs and periodical articles published throughout the world, which deal with history from the earliest to the most recent times. The works are arranged systematically according to period, region or historical discipline, and within this classification alphabetically. The bibliography contains a geographical index and indexes of persons and authors.
Food and Lifestyle in Health and Disease gathers information on various food types providing an explanation of their nutrient composition, sources, roles, and mechanisms in health and diseases. To obtain good health practices and prevent diseases, it is necessary to understand links in the relationship of food, lifestyle, environment, and health. This book is a vital source for research topics related to these issues, including the following: Analysis of various types of food and lifestyles for the prevention and treatment of diseases and disorders, including cardiovascular disorders, cancers, neurodegenerative diseases, diabetes, hypertension, and obesity. The influences of environmental pollution, synergistic effects of different foods, and synergy of foods with physical activity or medicine. The roles of animal, fungal, and plant source foods in human health and disease. This book is appropriate for health-conscious users, health care providers and practitioners, teachers, and researchers.
