List of Illustrations
List of Tables, Diagrams and Boxes
Acknowledgments

Prologue: Setting the Anthropological Table
An Anthropological Appetite for Food
Social Anthropological Methods and Principles
Cuisines
Pondering the Imponderabilia: An Autoethnographic Approach

1. Omnivorousness: Classifying Food
Introduction
Omnivorousness
The Omnivore’s Dilemma
Food Classifications and Rules
Eating for Health: Whose Rules? Whose Authority?
Redux Omnivore’s Dilemma: Too Many Rules, Too Much Food?

2. Settled Ingredients: Domestic Food Production
Introduction
Food-Getting Strategies and Cuisines
Hunter-Gathering or Foraging
Domestication of Plants and Animals
Pastoralism
Horticulture
Agriculture

3. Mobile Ingredients: Roots, Routes, and Realities of Industrialized Agriculture
Introduction
Imagining Global Routes
Long-Distance Trade Routes: Spices and Exotic Foods
Roots of Industrialized Agricultural: Plentiful Food for All?
Retailing Food: Markets to Supermarkets
Exporting Industrial Agriculture

4. Cooks and Kitchens
Introduction
The Origins of Fire Use and Cooking
Cooking Techniques
Cooking and Food-Getting Strategies
Beyond Culinary Triangles: Toward Contextual Meanings
Cooking and Gender
Men’s Conspicuous Cooking: Public Cuisine
Chefs, Celebrity, and the Shaping of National Cuisines
Domestic Kitchens: Gender and Home Cooking

5. Recipes and Dishes
Introduction
Recipes: Creating Dishes
Experiential Cooking: Performing Domestic Recipes
Textual Cooking: Reading Commercial Recipes
Cookbooks: Codifying National Cuisines
British Cuisine: From Cookbooks to Curry

6. Eating In: Commensality and Gastro-Politics
Introduction
Meals: Patterns of Eating
Gastro-Politics
Special Meals: Feasting
Types of Feasts

7. Eating Out and Gastronomy
Introduction
Eating Away from Home: A Risky Business?
Street Food: Eating Standing Up
Restaurant Food: Eating Sitting Down
Characteristics of Restaurants
Gastronomy: Cultivating Culinary Taste
Types of Restaurants: Gastronomic Foodscapes
Ethnic Cuisines: Diaspora Dining
Restaurants as "Ethnosites": Cross-Cultural Encounters

8. Global Indigestion: Resetting the Agenda for Food Security
Introduction
Indigestion: Malnutrition and Global Gastro-Politics
From the Top Down: The Gastro-Politics of Food In/Security
Four Pillars of Food Security
Food Quantity: The FAO’s Agenda and Challenges
Resetting the FAO Agenda: Sustainable Agriculture
Food Quality: The WHO’s Agenda and Challenges
Resetting the WHO Agenda: Healthy Diet
From the Ground Up: Grassroots Activism
Resetting the Menu: Food Security and Healthy Food

9. Local Digestion: Making the Global at Home
Introduction
Foodscapes: Materializing Global Foods
Local Shopping: Retailing the Meaning of Food
Fast and Tasty: Localizing Global Dishes
Locavorism: Eating Locally
Farmers’ Markets: Local Foods and Faces
Brew and Serve: Localizing a Global Beverage
Hybrid Consumption: Local and Global Realities

Epilogue: Leftovers to Takeaway
Takeaway Cuisine
Takeaway Leftovers

Glossary
Bibliography
Index

Eating Culture

An Anthropological Guide to Food, Second Edition