Anthropology of Food

Did you know that "croissant" literally means "crescent" or that oranges are native to China?

In this comprehensive four-volume reference work, Ken Albala and a team of dedicated food scholars show how we can begin to understand the ways different cultures are formed and shaped by eating practices and behaviors.

From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world.

Encyclopedia of Agriculture and Food Systems, Second Edition addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face.

Twenty original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry.

Looking deeply into Black women's roles-economically, environmentally, and socially-in food and agriculture systems, the contributors address the ways Black women, both now and in the past, have used food as a part of community building and sustenance.

Synthesizes existing theoretical and empirical research on food, gender, and intersectionality to offer students and scholars a framework from which to understand how gender is central to the production, distribution, and consumption of food.

Through research and case studies, Indigenous and non-Indigenous food scholars and community practitioners explore the concepts, practices, and contemporary issues of various Indigenous food systems across Canada

From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating introduces readers to world food history and food anthropology.

The stories told in Food Across Borders highlight the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging

Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face.

Introduced by the editor and including original articles by over thirty leading food scholars from around the world, the Routledge International Handbook of Food Studies offers students, scholars and all those interested in food-related research.