The Handbook of Food and Anthropology

Jakob A. Klein is Lecturer in Social Anthropology at the School of Oriental and African Studies (SOAS), University of London, UK. James L. Watson is Fairbank Professor of Chinese Society and Professor of Anthropology, Emeritus, Harvard University, USA.

List of Figures
List of Tables
List of Contributors

Introduction: Anthropology, Food, and Modern Life
James L. Watson, Harvard University, USA and Jakob A. Klein, SOAS, UK

Part One: Food, Self and Other
1. Culinary Stereotypes: The Gustatory Politics of Gastro-Essentialism
Michael Herzfeld, Harvard University, USA
2. Muslim Foodways
Maris B. Gillette, University of Missouri-St Louis, USA
3. Food, Commensality and Caste in South Asia
James Staples, Brunel University, UK
4. Jewish Foods at the Turn of the Twenty-First Century
Joëlle Bahloul, Indiana University, USA
5. Approaches to Food and Migration: Rootedness, Being, and Belonging
Emma-Jayne Abbots, University of Wales Trinity St David, UK
6. Local Foods, Local Specialties, and Local Identity
Nir Avieli, Ben Gurion University, Israel

Part Two: Food Security, Nutrition, and Food Safety
7. Observer, Critic, Activist: Anthropological Encounters with Food Insecurity
Johan Pottier, SOAS, UK
8. Feeding Farmers and Feeding the Nation in Modern Malaysia: The Political Economy of Food and Taste
Francesca Bray, University of Edinburgh, UK
9. Children's Food
Jennifer Patico, Georgia State University, USA and Eriberto Lozada, Davidson College, USA
10. Cows' Milk as Children's Food: Insights from India and the U.S.
Andrea S. Wiley, Indiana University, USA
11. Food, Borders, and Diseases
Alan Smart, University of Calgary, USA and Josephine Smart, University of Calgary, USA
12. Rethinking Food and Its Eaters: Opening the Black Boxes of Safety and Nutrition
Heather Paxson, Massachusetts Institute of Technology, USA
13. Food Provisioning and Foodways in Postsocialist Societies: Food as Medium for Social Trust and Global Belonging
Yuson Jung, Wayne State University, USA
14. Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China
James L. Watson, Harvard University, USA

Part Three: Food as Craft, Industry and Ethics
15. Church Cookbooks: Changing Foodways on the American Prairie
Rubie S. Watson, Independent Scholar, USA
16. The Anthropology of Cooking
David Sutton, Southern Illinois University, USA
17. Supermarket Expansion, Informal Retail, and Food Acquisition Strategies: An Example from Rural South Africa
Elizabeth Hull, SOAS, UK
18. Ethical Consumption: The Moralities and Politics of Food
Peter Luetchford, University of Sussex, UK
19. Artisanal Food and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity, and Reconnection
Harry G. West, University of Exeter, UK
20. Practicing Food Anthropology: Moving Food Studies from the Classroom to the Boardroom
Melissa L. Caldwell, University of California, Santa Cruz, USA

Afterword
Cristina Grasseni, Leiden University, The Netherlands