Tag: cooking

Review: Cheffes de Cuisine

dsutton20 , March 1st, 2022

Rachel E. Black, Cheffes de Cuisine: Women and Work in the Professional French Kitchen. University of Illinois Press, 2021. ISBN: 978-0-252-04400-7 (hbk); ISBN: 978-0-252-08605-2 (pbk); ISBN: 978…


Thesis Review: Food in the Making

dsutton20 , September 2nd, 2019

Shaping a dough for making shebakiya, a sweet that is fried and then coated in honey to be served during Ramadan (Photo: Katharina Graf)   Food in the…


Review: Food, Masculinities and Home

dsutton20 , January 15th, 2019

Michelle Szabo & Shelley Koch eds. Food, Masculinities and Home: Interdisciplinary Perspectives. London: Bloomsbury, 2018. ISBN: 9781474262323. Neri Kuinera de Kramer-Lynch (University of Delawa…


Review: Making Modern Meals

dsutton20 , October 22nd, 2018

Making Modern Meals: How Americans Cook Today. Amy B. Trubek. University of California Press. 2017. 320pp. ISBN: 9780520289239. Katharina Graf SOAS-University of London Making Modern Meals is a…


Thesis Review and Interview: Deorukhe Women’s Agency in the Making of Bodies, Cuisine, and Culture in Maharashtra, India

kgraf , October 15th, 2018

Photograph: Gauri A. Pitale – Waterlogged rice fields of rural Konkan, Maharashtra Please note: As Associate Editor, I am soliciting reviews of recent dissertations in the Anthropology of Food….


Farm Girl Meets European Living

Bite Club , September 4th, 2018

By Michaela D.E. Meyer I grew up in a small farm community in Nebraska. Our food intake relied largely on what our farm (or neighbor’s farms) produced –…


Rembetika Food

Bite Club , August 20th, 2018

By Angela Glaros I have been reading cookbooks since childhood (along with Heloise’s Household Hints, another leisure reading genre).  Much later, when I began studying anthropology, cooking and…


Meal Kits: Our Culinary Future?

atrubek , July 31st, 2018

  Amy B. Trubek, University of Vermont Americans spend more and more money on food prepared outside the home, and every day cooking becomes more episodic and less…


Discovering Tampa in my Kitchen

Bite Club , July 5th, 2018

By Daniel Miller Of all the bad habits I have passed on to my daughter, reading at the dinner table is the one I am least ashamed of. …


Anthropology Bite Club

Matt Thompson , May 29th, 2018

  The first rule of Bite Club is that we’re going to talk about cookbooks. The second rule of Bite Club is I need some of ya’ll to…


Gastronomie, Inegalité, Fraternité

Alexandra Frankel , May 10th, 2018

For French chefs, inequality begins in culinary school. The kitchen is heaving with activity—it is a Friday and we are in the middle of another practical exam. The…

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Fighting a silent killer in the slums

standplaatswereld , August 31st, 2017

  By Vera van Rijn Although the media frequently reports on African children dying from malaria or HIV, it is actually pneumonia that is the biggest killer in…

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“Comparative Dynamics of Cooking Practices” – PhD opportunity in France

reblack , April 4th, 2017

PhD. Student recruitment in social sciences – “Compared dynamics of cooking practices” Context Created in 2008, the Center for Food and Hospitality research at the Institut Paul Bocu…


Cocina, música y comunicación: Tecnologías y estética en el Yucatán contemporáneo. Presentación por Marina Alonso Bolaños

Gabriela Vargas-Cetina , March 26th, 2017

Cocina, música y comunicación: Tecnologías y estética en el Yucatán contemporáneo, de Steffan Igor Ayora Diaz, Gabriela Vargas Cetina y Francisco Javier Fernández Repetto (UADY / CONACYT 2017) Mar…

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Kitchen Behind Tourism Industry: Case study of Gudeg Seller in Yogyakarta

Antropress , November 3rd, 2016

By Aura Cubanimita. Master student, Anthropology, Gadjah Mada Univesity, Yogyakarta-Indonesia. I used to go to the traditional market in the mornings … More


Review: Stirring the Pot

dsutton20 , August 12th, 2016

  Stirring the Pot: A History of African Cuisine. James C. McCann. Ohio University Press. 2009 Mary B. Sundal Washburn University, Department of Sociology and Anthropology As part…


Review: Cooking Technology

dsutton20 , April 15th, 2016

Review of: Steffan Igor Ayora-Diaz (ed.) Cooking  Technology: Transformations in Culinary Practice in Mexico and Latin America (London: Bloomsbury Academic Press, 2016). Michael McDonald Florida Gulf…


Curry’s Great Transnational Journey from India to North Korea

Greg de St. Maurice , April 7th, 2016

Guest contributor: Markus Bell, Australian National University I hadn’t been in Japan more than a few weeks before I was hooked on Japanese karē raisu (curryrice/カレーライス). It was…