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Taking Food Public: Redefining Foodways in a Changing World Paperback – October 19, 2011

ISBN-13: 978-0415888554 ISBN-10: 0415888557 Edition: 1st

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Product Details

  • Paperback: 656 pages
  • Publisher: Routledge; 1 edition (September 16, 2011)
  • Language: English
  • ISBN-10: 0415888557
  • ISBN-13: 978-0415888554
  • Product Dimensions: 7 x 1.5 x 10 inches
  • Shipping Weight: 2.4 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #889,771 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

 Psyche Wililams-Forson is Associate Professor of American Studies at the University of Maryland College Park and an affiliate faculty member of the Women's Studies and African American Studies departments and the Consortium on Race, Gender, and Ethnicity. She authored the award-winning book (American Folklore Society), Building Houses Out of Chicken Legs: Black Women, Food, and Power (2006). Her new research explores the role of the value market as a immediate site of food acquisition and a project on class, consumption, and citizenship among African Americans by examining domestic interiors from the late nineteenth-century to the early twentieth-century.

Carole Counihan is Professor of Anthropology at Millersville University and editor-in-chief of Food and Foodways journal. She is author of The Anthropology of Food and Body (1999), Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence (2004), and A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado (2009). She is editor of Food in the USA (2002) and, with Penny Van Esterik, of Food and Culture (1997, 2008). She has been a visiting professor at Boston University, the University of Cagliari, the University of Gastronomic Sciences (Italy), and the University of Malta. Her new research focuses on food activism in Italy.

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By Selina Rae on January 27, 2013
Format: Paperback Verified Purchase
This anthology is a must for anyone interested in the sociology of food! It explores various aspects of the production, distribution, and consumption of food and how they intersect with issues of class, race, gender, sexual orientation, and more. The articles range in both length and depth, but all of them are interesting!
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By Heidi D on February 4, 2015
Format: Paperback
What a dynamic book regarding food. Very well needed at this time. Thank you Dr. P
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More About the Author

Carole M. Counihan is Professor Emerita of Anthropology at Millersville University in Pennsylvania and Visiting Professor of Food Anthropology in the Boston University MLA program in Gastronomy. Born in Boston, Massachusetts, she earned a BA in history cum laude from Stanford University and a Ph.D. in anthropology from the University of Massachusetts. Counihan's research centers on food, culture, gender, and identity in the United States and Italy. She conducted fieldwork in Bosa (Sardinia) and Florence (Tuscany), Italy during the 1970s and 1980s, and published "Around the Tuscan Table: Food, Family and Gender in Twentieth Century Florence" in 2004. Long fascinated with women's complex relationship with food and body, she explored gender, food, body, reproduction, and culture in her book "The Anthropology of Food and Body: Gender, Meaning, and Power" (Routledge, 1999). She is editor of "Food in the USA: A Reader" (Routledge 2002); with Penny Van Esterik, of "Food and Culture: A Reader" (Routledge 1997, 2008, 2013); and with Psyche Williams-Forson of "Taking Food Public: Redefining Foodways in a Changing World" (Routledge 2012). She conducted fieldwork from 1996-2006 in a Hispanic community in Colorado, collecting food-centered life histories from nineteen women. Based on this research and supported by a 2005-2006 National Endowment for the Humanities Fellowship, she authored "A Tortilla Is Like Life: Food and Culture in the San Luis Valley of Colorado" (University of Texas Press, 2009). She is editor of the scholarly journal "Food and Foodways." Counihan is currently conducting an ethnographic research project on food activism in Italy.

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Taking Food Public: Redefining Foodways in a Changing World
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