In addition to the readings below, you may also choose for your midterm summary assignment any chapter from: Counihan, Carole, and Penny Van Esterik, eds. 2013. Food and Culture: A Reader. 3rd ed. New York: Routledge.
Identity and difference
- Cooper, Eugene. 1986. “Chinese Table Manners: You Are How You Eat.” Human Organization 45 (2): 179–84.
- Farquhar, Judith. 2006. “Food, Eating, and the Good Life.” In Handbook of Material Culture, edited by Christopher Y Tilley, Webb Keane, Susanne Küchler, Michael Rowlands, and Patricia Spyer, 145–60.
- Leslie, Isaac Sohn. 2017. “Queer Farmers: Sexuality and the Transition to Sustainable Agriculture.” Rural Sociology 82 (4): 747–71.
- Ochs, Elinor, Clotilde Pontecorvo, and Alessandra Fasulo. 1996. “Socializing Taste.” Ethnos 61 (1–2): 7–46.
- Poe, Tracey N. 2002. “The Origins of Soul Food in Black Urban Identity: Chicago, 1915–1947.” In Food in the USA: A Reader, edited by Carole Counihan, 91–108. New York: Routledge.
Meaning and interpretation
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Douglas, Mary. 1972. “Deciphering a Meal.” Daedalus 101 (1, Myth, Symbol, and Culture): 61–81.
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Meneley, Anne. 2007. “Like an Extra Virgin.” American Anthropologist 109 (4): 678–87.
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Pratt, Jeff. 2007. “Food Values: The Local and the Authentic.” Critique of Anthropology 27 (3): 285–300.
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Weiss, Brad. 2014. “In Tastes, Lost and Found: Remembering the Real Flavor of Fat Pork.” In Fat: Culture and Materiality, edited by Christopher E. Forth and Alison Leitch, 33–51. London: Bloomsbury Academic.
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West, Harry G. 2016. “Artisanal Foods and the Cultural Economy: Perspectives on Craft, Heritage, Authenticity and Reconnection.” In The Handbook of Food and Anthropology, edited by Jakob A. Klein and James L. Watson, 406–34. London: Bloomsbury Academic.
Food chains, value, and capital
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Benson, Peter, and Edward F. Fischer. 2007. “Broccoli and Desire.” Antipode 39 (5): 800–820.
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Ficek, Rosa E. 2019. “Cattle, Capital, Colonization: Tracking Creatures of the Anthropocene in and out of Human Projects.” Current Anthropology 60 (S20): S260–71.
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Foster, Robert J. 2008. “Qualifying Products: Trademarks, Brands, and Value Creation.” In Coca-Globalization: Following Soft Drinks from New York to New Guinea, 75–97. New York: Palgrave Macmillan.
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Gaudio, Rudolph P. 2003. “Coffeetalk: StarbucksTM and the Commercialization of Casual Conversation.” Language in Society 32 (5): 659–91.
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Mintz, Sidney W. 2013. “Time, Sugar, and Sweetness.” In Food and Culture: A Reader, edited by Carole Counihan and Penny Van Esterik, 3rd ed., 91–103. New York: Routledge.
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Peekhaus, Wilhelm. 2011. “Primitive Accumulation and Enclosure of the Commons: Genetically Engineered Seeds and Canadian Jurisprudence.” Science & Society 75 (4): 529–54.
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Specht, Joshua. 2019. “Introduction.” In Red Meat Republic: A Hoof-to-Table History of How Beef Changed America, 1–20. Histories of Economic Life. Princeton: Princeton University Press.
Place-making
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Joassart-Marcelli, Pascale, and Fernando J. Bosco. 2014. “Alternative Food Projects, Localization and Neoliberal Urban Development: Farmers’ Markets in Southern California.” Métropoles, no. 15 (December).
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Lombard, Carol G., and Theodorus Du Plessis. 2016. “Beyond the Branding Iron: Cattle Brands as Heritage Place Names in the State of Montana.” Names 64 (4): 224–33.
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Marte, Lidia. 2011. “Afro-Diasporic Seasonings: Food Routes and Dominican Place-Making in New York City.” Food, Culture & Society 14 (2): 181–204.
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Paxson, Heather. 2010. “Locating Value in Artisan Cheese: Reverse Engineering Terroir for New-World Landscapes.” American Anthropologist 112 (3): 444–57.
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Weiss, Brad. 2011. “Making Pigs Local: Discerning the Sensory Character of Place.” Cultural Anthropology 26 (3): 438–61.
Borders, (in)security, and justice
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Caplan, Pat. 2000. “‘Eating British Beef with Confidence’: A Consideration of Consumers’ Responses to BSE in Britain.” In Risk Revisited, edited by Pat Caplan, 184–203. Anthropology, Culture, and Society. London: Pluto Press.
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Netz, Reviel. 2000. “Barbed Wire.” London Review of Books, July 20, 2000. https://www.lrb.co.uk/the-paper/v22/n14/reviel-netz/barbed-wire.
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Paxson, Heather. 2019. “‘Don’t Pack a Pest’: Parts, Wholes, and the Porosity of Food Borders.” Food, Culture & Society 22 (5): 657–73.
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Pottier, Johan. 2016. “Observer, Critic, Activist: Anthropological Encounters with Food Insecurity.” In The Handbook of Food and Anthropology, edited by Jakob A. Klein and James L. Watson, 151–72. London: Bloomsbury Academic.
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Scrinis, Gyorgy. 2008. “On the Ideology of Nutritionism.” Gastronomica 8 (1): 39–48.
The politics of food
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Appadurai, Arjun. 1988. “How to Make a National Cuisine: Cookbooks in Contemporary India.” Comparative Studies in Society and History 30 (1): 3–24.
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Falvo, Kathryn R. 2019. “On Apples and Anarchy.” Gastronomica 19 (1): 33–44.
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Folch, Christine. 2008. “Fine Dining: Race in Prerevolution Cuban Cookbooks.” Latin American Research Review 43 (2): 205–23.
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Neubert, Christopher. 2020. “Slaughterhouse Politics: Struggling for the Future in the Age of Trump.” In The Immigrant-Food Nexus: Borders, Labor, and Identity in North America, edited by Julian Agyeman and Sydney Giacalone, 41–58. Cambridge: MIT Press.
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Siskind, Janet. 2002. “The Invention of Thanksgiving: A Ritual of American Nationality.” In Food in the USA: A Reader, edited by Carole Counihan, 41–58. New York: Routledge.
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