By Helen R. Haines, Clare A. Sammells
Anthropologists education to do fieldwork in far away, unexpected areas organize for major demanding situations in regards to language, customs, and different cultural variations. although, like different tourists to unknown locations, they can be unprepared to accommodate the main simple and precious requirement: foodstuff. even supposing there are numerous books at the anthropology of nutrients, Adventures in Eating is the 1st meant to organize scholars for the uncomfortable eating occasions they could come across over the process their careers.
Whether sago grubs, jungle rats, termites, or the smelly durian fruit are at the desk, engaging within the act of sharing foodstuff can identify relationships very important to anthropologists' examine practices and information in their host cultures. utilizing their very own reviews with unfamiliar-and occasionally unappealing-food practices and customs, the participants discover such consuming moments and the way those moments can produce new understandings of tradition and the that means of foodstuff past the quick adventure of consuming it. additionally they tackle how own consuming reviews and culinary dilemmas can form the knowledge and methodologies of the discipline.
The major readership of Adventures in Eating may be scholars in anthropology and different students, however the explosion of nutrition media supplies the publication extra charm for fanatics of No Reservations and Bizarre Foods at the trip Channel.
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Extra resources for Adventures in Eating: Anthropological Experiences in Dining from Around the World
But this is not the deeper purpose of our book. We might shock our readers, but our aim is to encourage them to reconsider their own definitions of “real” food—of what, literally, qualifies as dinner. We want to prepare students who are considering anthropological fieldwork for those very real, and sometimes very awkward, situations that arise—and to think of these awkward moments not as mere “problems” to be overcome (although often they seem that way in the short term) but as methodologically crucial moments when the friction between anthropologists’ assumptions and informants’ cuisine can produce new understandings.
41 R o g er I va r L o h m a n n Lindenbaum, Shirley 2004 Thinking about Cannibalism. Annual Review of Anthropology 33:475– 498. Lohmann, Roger Ivar Introduced Writing and Christianity: Differential Access to Religious 2001 Knowledge among the Asabano. Ethnology 40(2):93–111. 2003 Turning the Belly: Insights on Religions Conversion from New Guinea Gut Feelings. In The Anthropology of Religious Conversion, ed. A. Buckser and S. D. Glazier, 109–121. Rowman and Littlefield, Lanham, MD. The Afterlife of Asabano Corpses: Relationships with the Deceased in 2005 Papua New Guinea.
To counter the tendency for foreigners to see Melanesians like the Asabano as anxious to immediately accept anything representative of “global” or “modern” culture, I would like to note some of the ambivalent edges in the Asabano fascination with foreign foods. I asked a young man named Laurie in 2005 why he did not like my rice pudding, since he and other local people very much like rice, milk, and sugar, the main ingredients, in other contexts. “Rice shouldn’t be sweet,” was the clearest answer I received.