I recently discovered why there are no books on food in the "Anthropology " section in most bookstores... They decided to start shelving them together with " sociology".... Now how does that make sense?
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SF Bay Area
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Re: ARG!
Thu, November 22, 2007 - 10:16 PMLiving trasditions vs extinct traditions?
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Re: ARG!
Wed, April 16, 2008 - 5:19 AMI've had great luck finding books on culinary history, lore, and culture mixed in among the cookbooks. My best guess as to why, although lame, is that culinary anthropology is not a big blip on the radar, therefore they get shelved among the other cooking and food books. Just a thought. -
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Re: ARG!
Wed, April 16, 2008 - 3:44 PMDo you have any specific titles that you enjoyed? -
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Re: ARG!
Sat, April 19, 2008 - 3:52 PMOne of my favorite finds is "Food in History" by Reay Tannahill, also I liked "Food: A culinary history" by Jean-Louis Flandrin. As for others, I can't remember right now (I'm currently out of States and my library is all boxed up). I really enjoyed "The Omnivore's Dilemma: A Natural History of Four Meals" by Michael Pollan as well.
Anyone have any other reading suggestions...? -
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Re: ARG!
Tue, April 22, 2008 - 4:56 PMTry
SALT: A History or Fish on Friday ... sorry I'm also away from my books, so no authors.... Both are commodity histories with recipes. Not thru the Fish book but you'll be amazed at how widely artic fish were used in medieval europe. -
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Re: ARG!
Thu, April 24, 2008 - 4:08 PMYes, I enjoyed Salt very much. I was amazed at the amount of influence it's had on our lives and history as a culture. I was reminded again after reading Pollan's Omnivores and the current reliance on corn, and corn products in our daily life. Amazing.
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