Berghahn Books Logo

berghahn New York · Oxford

View Table of Contents

Get Email Updates

Food Culture

Anthropology, Linguistics and Food Studies

Edited by Janet Chrzan and John Brett

275 pages, 2 illus., bibliog., index

ISBN  978-1-78533-289-0 $130.00/£92.00 Hb Not Yet Published (January 2017)

eISBN 978-1-78533-290-6 eBook Not Yet Published


Hb   Recommend to your Library Buy the ebook from these vendors

Published in Association with the Society for the Anthropology of Food and Nutrition (SAFN) and in Collaboration with Rachel Black and Leslie Carlin

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.

Janet Chrzan is Adjunct Assistant Professor in the School of Nursing at the University of Pennsylvania. Her research explores the connections between social activities, dietary intake and maternal and child health outcomes.

John Brett is Associate Professor in the Department of Anthropology, University of Colorado Denver with a research focus on global and local food systems, food security and food justice.

Related Link: Buy All Three Volumes for 20% Discount
Series: Volume 2, Research Methods for Anthropological Studies of Food and Nutrition
Subject: General Anthropology Food & Nutrition
Area:

LC: GN407 .F6595 2016

BISAC: SOC002000 SOCIAL SCIENCE/Anthropology/General; SOC055000 SOCIAL SCIENCE/Agriculture & Food; SOC019000 SOCIAL SCIENCE/Methodology

BIC: JFCV Food & society; JHM Anthropology




Contents

INTRODUCTION AND RESEARCH ETHICS

Introduction and Research Design
Janet Chrzan

Research Ethics in Food Studies
Sharon Devine and John Brett

PART I: SOCIO-CULTURAL APPROACHES

Chapter 1. The Anthropology of Food and Food Anthropology: A Sociocultural Perspective
Geraldine Moreno Black

Chapter 2. Interviewing Epistemologies: From Life History to Kitchen Table Ethnography
Ramona Lee Perez

Chapter 3. Body Image
Mimi Nichter and Nichole Taylor

Chapter 4. Visual Anthropology Methods
Helen Vallianatos

Chapter 5. On the Lookout: The Use of Direct Observation in Nutritional Anthropology
Barbara Piperata and Darna Dufour

Chapter 6. Participant-observation and Interviewing Techniques
Heather Paxson

Chapter 7. Focus Groups in Qualitative or Mixed Methods Research
Ramona L. Perez

Chapter 8. Studying Food and Culture: Ethnographic Methods in the Classroom
Carole Counihan

PART II: LINGUISTICS AND FOOD TALK

Chapter 9. Introduction to Linguistic Anthropology Food Research Methods
Jillian Cavanaugh and Kate Riley

Chapter 10. Food Talk: Studying Food and Language in Use Together
Jillian Cavanaugh and Kate Riley

Chapter 11. An Introduction to Cultural Domain Analysis in Food Research: Free Lists and Pile Sorts
Ariela Zycherman

Chapter 12. Food and Text(ual) Analysis
Kate Riley

Chapter 13. Analysis of Primary Historic Sources
Ken Albala

PART III: FOOD STUDIES

Chapter 14. Introduction to Food Studies Methods
Amy Trubek

Chapter 15. Meaning Centered Food Research
Lucy Long

Chapter 16. Food and Place
William Woys Weaver

Chapter 17. Sensory Ethnography: methods and research design for Food Studies research
Rachel Black

Chapter 18. Methods for Examining Food Value Chains in Conventional and Alternative Trade
Catherine Tucker

Chapter 19. The Single Food Approach: A Research Strategy in Nutritional Anthropology
Andrea Wiley and Janet Chrzan

Back to Top