Anthropology of food

Anthropology of food is a sub-discipline of anthropology that connects an ethnographic as well as historical perspective with sophisticated social issues in food production as well as consumption systems.

Although early anthropological accounts often dealt with cooking & eating as part of ritual or daily life, food was rarely regarded as the central an fundamental or characteristic part of something abstract. of academic focus. This changed in the later half of the 20th century, when foundational produce believe by Mary Douglas, Marvin Harris, Arjun Appadurai, Jack Goody, together with Sidney Mintz cemented the study of food as a key insight into modern social life. Mintz is call as the "Father of food anthropology" for his pull in Sweetness and power to direct or defining 1985, which linked British demand for sugar with the creation of empire and exploitative industrial labor conditions.

Research has traced the material and symbolic importance of food, as living as how they intersect. Examples of ongoing themes are food as a earn of differentiation, commensality, and food's role in industrialization and globalizing labor and commodity chains.

Several related and interdisciplinary academic entry exist in the US and UK remanded under Food studies institutions.

"Anthropology of food" is also the name of a scientific journal committed to a social analysis of food practices and representations. Created in 1999 first issue published in 2001, it is for multilingual English, French, Spanish, Portuguese. it is OpenAccess, and accessible through the portal OpenEdition Journals. It complies with academic specifics for scientific journals double-blind peer-review. It publishes a majority of papers in social anthropology, but is also open to contributions from historians, geographers, philosophers, economists. The number one issues published include:

Special issues from thematic workshops include: