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Books by Clare A. A Sammells
Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant ch... more Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant challenges with regard to language, customs, and other cultural differences. However, like other travelers to unknown places, they are often unprepared to deal with the most basic and necessary requirement: food. Although there are many books on the anthropology of food, Adventures in Eating is the first intended to prepare students for the uncomfortable dining situations they may encounter over the course of their careers.
Whether sago grubs, jungle rats, termites, or the pungent durian fruit are on the table, participating in the act of sharing food can establish relationships vital to anthropologists? research practices and knowledge of their host cultures. Using their own experiences with unfamiliar-and sometimes unappealing-food practices and customs, the contributors explore such eating moments and how these moments can produce new understandings of culture and the meaning of food beyond the immediate experience of eating it. They also address how personal eating experiences and culinary dilemmas can shape the data and methodologies of the discipline.
The main readership of Adventures in Eating will be students in anthropology and other scholars, but the explosion of food media gives the book additional appeal for fans of No Reservations and Bizarre Foods on the Travel Channel.
Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant ch... more Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant challenges with regard to language, customs, and other cultural differences. However, like other travelers to unknown places, they are often unprepared to deal with the most basic and necessary requirement: food. Although there are many books on the anthropology of food, this book is the first intended to prepare students for the uncomfortable dining situations they may encounter over the course of their careers. Whether sago grubs, jungle rats, termites, or the pungent durian fruit are on the table, participating in the act of sharing food can establish relationships vital to anthropologists' research practices and knowledge of their host cultures. Using their own experiences with unfamiliar - and sometimes unappealing - food practices and customs, the contributors explore such eating moments and how these moments can produce new understandings of culture and the meaning of food beyond the immediate experience of eating it. They also address how personal eating experiences and culinary dilemmas can shape the data and methodologies of the discipline.
Papers by Clare A. A Sammells
Latin American research review, Mar 25, 2024
Ethnology: An international journal of cultural and social anthropology, May 20, 2013
Gastronomica: The Journal of Critical Food Studies, Feb 1, 2007
Journal of Anthropological Research, Jun 1, 2017
Latin American Research Review, 2024
Social Science Research Network, 2011
Routledge eBooks, Apr 29, 2016
Springer eBooks, Nov 12, 2011
Tiwanaku, Bolivia, is a pre-Columbian archaeological site, a UNESCO World Heritage Site, and the ... more Tiwanaku, Bolivia, is a pre-Columbian archaeological site, a UNESCO World Heritage Site, and the “capital of the Aymara world.” Annually on the Winter Solstice (June 21), Tiwanaku and its nearby quiet village of the same name are transformed into a place of national importance. Urban Bolivian pilgrims who attend the Solstice participate in a project of becoming part of “the Aymara,” laying claim to the abstracted Aymara as the root of the nation. This ritual event emphasizes “the Aymara” as both descendents of pre-Columbian ...
Food, Culture, and Society, Sep 8, 2020
Food and Foodways, Sep 9, 2016
International Journal of Historical Archaeology, Apr 16, 2013
ABSTRACT
Multilingual Matters eBooks, Dec 31, 2014
Food and Foodways, Oct 2, 2019
The journal of Latin American and Caribbean anthropology, Jul 1, 2012
Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant ch... more Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant challenges with regard to language, customs, and other cultural differences. However, like other travelers to unknown places, they are often unprepared to deal with the most basic and necessary requirement: food. Although there are many books on the anthropology of food, Adventures in Eating is the first intended to prepare students for the uncomfortable dining situations they may encounter over the course of their careers.
Whether sago grubs, jungle rats, termites, or the pungent durian fruit are on the table, participating in the act of sharing food can establish relationships vital to anthropologists? research practices and knowledge of their host cultures. Using their own experiences with unfamiliar-and sometimes unappealing-food practices and customs, the contributors explore such eating moments and how these moments can produce new understandings of culture and the meaning of food beyond the immediate experience of eating it. They also address how personal eating experiences and culinary dilemmas can shape the data and methodologies of the discipline.
The main readership of Adventures in Eating will be students in anthropology and other scholars, but the explosion of food media gives the book additional appeal for fans of No Reservations and Bizarre Foods on the Travel Channel.
Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant ch... more Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant challenges with regard to language, customs, and other cultural differences. However, like other travelers to unknown places, they are often unprepared to deal with the most basic and necessary requirement: food. Although there are many books on the anthropology of food, this book is the first intended to prepare students for the uncomfortable dining situations they may encounter over the course of their careers. Whether sago grubs, jungle rats, termites, or the pungent durian fruit are on the table, participating in the act of sharing food can establish relationships vital to anthropologists' research practices and knowledge of their host cultures. Using their own experiences with unfamiliar - and sometimes unappealing - food practices and customs, the contributors explore such eating moments and how these moments can produce new understandings of culture and the meaning of food beyond the immediate experience of eating it. They also address how personal eating experiences and culinary dilemmas can shape the data and methodologies of the discipline.
Latin American research review, Mar 25, 2024
Ethnology: An international journal of cultural and social anthropology, May 20, 2013
Gastronomica: The Journal of Critical Food Studies, Feb 1, 2007
Journal of Anthropological Research, Jun 1, 2017
Latin American Research Review, 2024
Social Science Research Network, 2011
Routledge eBooks, Apr 29, 2016
Springer eBooks, Nov 12, 2011
Tiwanaku, Bolivia, is a pre-Columbian archaeological site, a UNESCO World Heritage Site, and the ... more Tiwanaku, Bolivia, is a pre-Columbian archaeological site, a UNESCO World Heritage Site, and the “capital of the Aymara world.” Annually on the Winter Solstice (June 21), Tiwanaku and its nearby quiet village of the same name are transformed into a place of national importance. Urban Bolivian pilgrims who attend the Solstice participate in a project of becoming part of “the Aymara,” laying claim to the abstracted Aymara as the root of the nation. This ritual event emphasizes “the Aymara” as both descendents of pre-Columbian ...
Food, Culture, and Society, Sep 8, 2020
Food and Foodways, Sep 9, 2016
International Journal of Historical Archaeology, Apr 16, 2013
ABSTRACT
Multilingual Matters eBooks, Dec 31, 2014
Food and Foodways, Oct 2, 2019
The journal of Latin American and Caribbean anthropology, Jul 1, 2012
Food and Foodways, Sep 9, 2016
The essays are organized around four main themes: food for the multitude, food regulations, food ... more The essays are organized around four main themes: food for the multitude, food regulations, food innovations, and fashions in eating. The first section adopts a comparative approach to analyze the impact of urbanization on food in different European cities. Corinna Treitel's essay,“Food Science/Food Politics: Max Rubner and 'Rational Nutrition'in Fin-de-Siècle Berlin,” looks at the political implications of the role nutritional science played in the decisions about how to feed the masses and how to ensure the success of the German ...
In the seventeenth century, the city of Potosí (now in Bolivia) was famous worldwide for the colo... more In the seventeenth century, the city of Potosí (now in Bolivia) was famous worldwide for the colossal silver riches extracted from the Cerro Rico mountain through a phenomenal abuse of human life. This mountain, and the mita labor system employed by the Spanish to mine it, has attracted much research. In her innovative work, Jane E. Mangan focuses not on the mines but on the pragmatics of how Potosí was provisioned. This city's exploding population brought diverse peoples together into an urban space that quickly came to rely on market ...
Journal of Anthropological Research
Cambridge Archaeological Journal
The Journal of Latin American and Caribbean Anthropology
Proceedings of the SLACA Biennial Conference / Memorias de la Conferencia Bienal de SLACA. Cartagena, Colombia March 15-17, 2023, 2023
Comments on SLACA Presidential Lecture by Steffan Igor Ayora-Diaz, presented at the AAA 2016 in M... more Comments on SLACA Presidential Lecture by Steffan Igor Ayora-Diaz, presented at the AAA 2016 in Minneapolis.
Encyclopedia of Tourism, 2014
Encyclopedia of Tourism, 2016