Research Methods for Anthropological Studies of Food and Nutrition

Author: Janet Chrzan
Publisher: Berghahn Books
ISBN: 9781785333644
Release Date: 2017-02-01
Genre: Social Science

The dramatic increase in all things food in popular and academic fields during the last two decades has generated a diverse and dynamic set of approaches for understanding the complex relationships and interactions that determine how people eat and how diet affects culture. These volumes offer a comprehensive reference for students and established scholars interested in food and nutrition research in Nutritional and Biological Anthropology, Archaeology, Socio-Cultural and Linguistic Anthropology, Food Studies and Applied Public Health.

Food Health

Author: Janet Chrzan
Publisher: Berghahn Books
ISBN: 9781785332920
Release Date: 2017-02-01
Genre: Social Science

Nutritional Anthropology and public health research and programming have employed similar methodologies for decades; many anthropologists are public health practitioners while many public health practitioners have been trained as medical or biological anthropologists. Recognizing such professional connections, this volume provides in-depth analysis and comprehensive review of methods necessary to design, plan, implement and analyze public health programming using anthropological best practices. To illustrates the rationale for use of particular methods, each chapter elaborates a case study from the author's own work, showing why particular methods were adopted in each case.

Food Research

Author: Janet Chrzan
Publisher: Berghahn Books
ISBN: 9781785332883
Release Date: 2017-01-01
Genre: Social Science

Biocultural and archaeological research on food, past and present, often relies on very specific, precise, methods for data collection and analysis. These are presented here in a broad-based review. Individual chapters provide opportunities to think through the adoption of methods by reviewing the history of their use along with a discussion of research conducted using those methods. A case study from the author's own work is included in each chapter to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore those methods.

Making Taste Public

Author: Carole Counihan
Publisher: Bloomsbury Publishing
ISBN: 9781350052697
Release Date: 2018-12-13
Genre: Social Science

Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.

Food Culture

Author: Janet Chrzan
Publisher: Berghahn Books
ISBN: 9781785332906
Release Date: 2017-02-01
Genre: Social Science

This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.

Nutrition research methods and technology

Author: United States. Congress. House. Committee on Science and Technology. Subcommittee on Science, Research, and Technology
Publisher:
ISBN: LOC:00183667336
Release Date: 1979
Genre: Nutrition


Anthropology News

Author:
Publisher:
ISBN: IND:30000129023598
Release Date: 2009
Genre: Anthropological linguistics


Directory of Food and Nutrition Information Services and Resources

Author: Robyn C. Frank
Publisher: Greenwood
ISBN: UCSC:32106007073718
Release Date: 1984
Genre: Food

Directory intended to assist nutritionists and other interested professionals as to sources of food and nutrition information. Emphasis is on management, education, food science, and related aspects of applied nutrition. Arranged under nine chapters dealing with such topics as databases, reference materials, and organizations and agencies. Each entry gives description. Subject, geographical, organization and program indexes.