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Happy World Food Day

World Food Day is celebrated each year on 16 October to promote worldwide awareness and action for those who suffer from hunger and for the need to ensure food security and nutritious diets for all.

To mark this milestone, we are delighted to feature a selection of related titles in Food and Nutrition.

Additionally, we are offering full access to “Civil Society and Urban Agriculture in Europe,” Vol. 13, Issue 1 of Nature and Culture until October 23.

Berghahn Books turns 25 this year! We are offering 25% off all print and eBooks on orders placed directly with our web page.

Research Methods for Anthropological Studies of Food and Nutrition

NEW IN PAPERBACK!
Volumes 1–3
Edited by Janet Chrzan and John A. Brett

Published in association with the Society for the Anthropology of Food and Nutrition (SAFN) and in collaboration with Rachel Black and Leslie Carlin.

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.

Vol. 1
FOOD RESEARCH
Nutritional Anthropology and Archaeological Methods

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.

Read Introduction

Vol. 2
FOOD CULTURE
Anthropology, Linguistics and Food Studies

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.

Read Introduction

Vol. 3
FOOD HEALTH
Nutrition, Technology, and Public Health


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.

Read Introduction

FEATURED TITLES

Forthcoming Nov. 19!
NOURISHING THE NATION
Food as National Identity in Catalonia
Venetia Johannes
Vol. 44, New Directions in Anthropology

In the early twenty-first century, nationalism has seen a surprising resurgence across the Western world. In the Catalan Autonomous Community in northeastern Spain, this resurgence has been most apparent in widespread support for Catalonia’s pro-independence movement, and the popular assertion of Catalan symbols, culture and identity in everyday life. Nourishing the Nation provides an ethnographic account of the everyday experience of national identity in Catalonia, using an essential, everyday object of consumption: food. As a crucial element of Catalan cultural life, a focus on food provides unique insight into the lived realities of Catalan nationalism, and how Catalans experience and express their national identity today.

Forthcoming in Paperback March 2020!
BURGUNDY
A GLOBAL ANTHROPOLOGY OF PLACE AND TASTE
Marion Demossier
Vol. 43, New Directions in Anthropology

Drawing on more than twenty years of fieldwork, this book explores the professional, social, and cultural world of Burgundy wines, the role of terroir, and its transnational deployment in China, Japan, South Korea, and New Zealand. It demystifies the terroir ideology by providing a unique long-term ethnographic analysis of what lies behind the concept. While the Burgundian model of terroir has gone global by acquiring UNESCO world heritage status, its very legitimacy is now being challenged amongst the vineyards where it first took root.

Read Introduction

FOOD AND SUSTAINABILITY IN THE TWENTY-FIRST CENTURY
CROSS-DISCIPLINARY PERSPECTIVES
Edited by Paul Collinson, Iain Young, Lucy Antal, and Helen Macbeth
Vol. 9, Anthropology of Food & Nutrition

Sustainability is one of the great problems facing food production today. 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.  Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues. These case studies will appeal to those working in public sector agencies, NGOs, consultancies and other bodies focused on food security, human nutrition and environmental sustainability.

Read Introduction

Food, Nutrition, and Culture

Published by Berghahn Books in Association with the Society for the Anthropology of Food and Nutrition (SAFN).

While eating is a biological necessity, the production, distribution, preparation, and consumption of food are all deeply culturally inscribed activities. Taking an anthropological perspective, this book series provides a forum for thought-provoking work on the bio-cultural, cultural, and social aspects of human nutrition and food habits. The books in this series present timely food-related scholarship intended for researchers, academics, students, and those involved in food policy.

Vol. 5
THE HERITAGE ARENA
Reinventing Cheese in the Italian Alps
Cristina Grasseni

In Europe a number of production and communication strategies have long tried to establish local products as resources for local development. At the foot of the Alps, this scenario appears in all its contradictions, especially in relation to cheese production. The Heritage Arena focuses on the saga of Strachitunt, a cheese that has been designated an EU Protected Designation of Origin after years of negotiation and competition involving cheese-makers, merchants, and Slow Food activists. The book explores how the reinvention of cheese as a form of heritage is an ongoing and dynamic process rife with conflict and drama. | Read Introduction

Vol. 3
RE-ORIENTING CUISINE
East Asian Foodways in the Twenty-First Century
Edited by Kwang Ok Kim

Foods are changed not only by those who produce and supply them, but also by those who consume them. Analyzing food without considering changes over time and across space is less meaningful than analyzing it in a global context where tastes, lifestyles, and imaginations cross boundaries and blend with each other, challenging the idea of authenticity. A dish that originated in Beijing and is recreated in New York is not necessarily the same, because although authenticity is often claimed, the form, ingredients, or taste may have changed. The contributors of this volume have expanded the discussion of food to include its social and cultural meanings and functions, thereby using it as a way to explain a culture and its changes. | Read Introduction

Full Access from Berghahn Journals

Enjoy full access until October 23!

NATURE AND CULTURE, Volume 13 (2018): Issue 1 (Mar 2018): “Civil Society and Urban Agriculture in Europe.” Guest Editors: Mary P. Corcoran and Joëlle Salomon Cavin

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