Research Methods for Anthropological Studies of Food and Nutrition

DOWNLOAD NOW »

Author: Janet Chrzan,John Brett

Publisher: Berghahn Books

ISBN: 178533364X

Category: Social Science

Page: 770

View: 6038

The dramatic increase in all things food in popular and academic fields during the last two decades has generated a diverse and dynamic set of approaches for understanding the complex relationships and interactions that determine how people eat and how diet affects culture. These volumes offer a comprehensive reference for students and established scholars interested in food and nutrition research in Nutritional and Biological Anthropology, Archaeology, Socio-Cultural and Linguistic Anthropology, Food Studies and Applied Public Health.

Food Health

Nutrition, Technology, and Public Health

DOWNLOAD NOW »

Author: Janet Chrzan,John Brett

Publisher: Berghahn Books

ISBN: 1785332929

Category: Social Science

Page: 241

View: 2828

Nutritional Anthropology and public health research and programming have employed similar methodologies for decades; many anthropologists are public health practitioners while many public health practitioners have been trained as medical or biological anthropologists. Recognizing such professional connections, this volume provides in-depth analysis and comprehensive review of methods necessary to design, plan, implement and analyze public health programming using anthropological best practices. To illustrates the rationale for use of particular methods, each chapter elaborates a case study from the author's own work, showing why particular methods were adopted in each case.

Food Research

Nutritional Anthropology and Archaeological Methods

DOWNLOAD NOW »

Author: Janet Chrzan,John Brett

Publisher: Berghahn Books

ISBN: 1785332880

Category: Social Science

Page: 254

View: 3382

Biocultural and archaeological research on food, past and present, often relies on very specific, precise, methods for data collection and analysis. These are presented here in a broad-based review. Individual chapters provide opportunities to think through the adoption of methods by reviewing the history of their use along with a discussion of research conducted using those methods. A case study from the author's own work is included in each chapter to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore those methods.

Food Culture

Anthropology, Linguistics and Food Studies

DOWNLOAD NOW »

Author: Janet Chrzan,John Brett

Publisher: Berghahn Books

ISBN: 1785332902

Category: Social Science

Page: 275

View: 2905

This volume offers a comprehensive guide to methods used in the sociocultural, linguistic and historical research of food use. This volume is unique in offering food-related research methods from multiple academic disciplines, and includes methods that bridge disciplines to provide a thorough review of best practices. In each chapter, a case study from the author's own work is to illustrate why the methods were adopted in that particular case along with abundant additional resources to further develop and explore the methods.

Making Taste Public

Ethnographies of Food and the Senses

DOWNLOAD NOW »

Author: Carole Counihan,Susanne Højlund

Publisher: Bloomsbury Publishing

ISBN: 1350052698

Category: Social Science

Page: 232

View: 1227

Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.

Food -- Custom and Nurture

An Annotated Bibliography on Sociocultural and Biocultural Aspects of Nutrition

DOWNLOAD NOW »

Author: Christine Shearer Wilson

Publisher: N.A

ISBN: N.A

Category: Food

Page: 55

View: 7128

Nutrition research methods and technology

hearings before the Subcommittee on Science, Research, and Technology of the Committee on Science and Technology, U.S. House of Representatives, Ninety-sixth Congress, first session, September 25, 26, 27, 1979

DOWNLOAD NOW »

Author: United States. Congress. House. Committee on Science and Technology. Subcommittee on Science, Research, and Technology

Publisher: N.A

ISBN: N.A

Category: Nutrition

Page: 415

View: 5165

University Bulletin

A Weekly Bulletin for the Staff of the University of California

DOWNLOAD NOW »

Author: University of California (System)

Publisher: N.A

ISBN: N.A

Category:

Page: N.A

View: 2347

Directory of Food and Nutrition Information Services and Resources

DOWNLOAD NOW »

Author: Robyn C. Frank

Publisher: Greenwood

ISBN: N.A

Category: Food

Page: 287

View: 6098

Directory intended to assist nutritionists and other interested professionals as to sources of food and nutrition information. Emphasis is on management, education, food science, and related aspects of applied nutrition. Arranged under nine chapters dealing with such topics as databases, reference materials, and organizations and agencies. Each entry gives description. Subject, geographical, organization and program indexes.

Catalogs of Courses

DOWNLOAD NOW »

Author: University of California, Berkeley

Publisher: N.A

ISBN: N.A

Category:

Page: N.A

View: 1522

Includes general and summer catalogs issued between 1878/1879 and 1995/1997.

Nutritional anthropology

prospects and perspectives

DOWNLOAD NOW »

Author: Stanley J. Ulijaszek,S. S. Strickland

Publisher: N.A

ISBN: N.A

Category: Diet

Page: 176

View: 8324

Courses of Study

DOWNLOAD NOW »

Author: Cornell University

Publisher: N.A

ISBN: N.A

Category: Education

Page: N.A

View: 2925

Nutritional Health

Strategies for Disease Prevention

DOWNLOAD NOW »

Author: Norman J. Temple,Ted Wilson,David R. Jacobs, Jr.

Publisher: Springer Science & Business Media

ISBN: 1617798940

Category: Medical

Page: 562

View: 3097

Now going into its third much-expanded edition, the highly praised Nutritional Health: Strategies for Disease Prevention has been brought fully up to date to include all the new thinking and discoveries that have the greatest capacity to improve human health and nutritional advancement. About half the new edition will be revised and updated from the second edition while the other half will consist of major revisions of previous chapters or new subjects. Like the two previous editions the book will consist of general reviews on various topics in nutrition, especially those of much current interest. The authors provide extensive, in-depth chapters covering the most important aspects of the complex interactions between diet, its nutrient components, and their impacts on disease states, and on those health conditions that increase the risk of chronic dieases. Up to date and comprehensive, Nutritional Health: Strategies for Disease Prevention, Third Edition offers physicians, dietitians, and nutritionists a practical, data-driven, integrated resource to help evaluate the critical role of nutrition.

Meals in Science and Practice

Interdisciplinary Research and Business Applications

DOWNLOAD NOW »

Author: H L Meiselman

Publisher: Elsevier

ISBN: 1845695712

Category: Technology & Engineering

Page: 704

View: 2849

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Research on meals is also carried out in a wide range of fields and the different disciplines do not always benefit from each others’ expertise. This important collection presents contributions on meals from many perspectives, using different methods, and focusing on the different elements involved. Two introductory chapters in part one summarise the key findings in Dimensions of the Meal, the first book to bring an interdisciplinary perspective to meals, and introduce the current publication by reviewing the key topics discussed in the following chapters. Parts two to four then consider how meals are defined, studied and taught. Major considerations include eating socially and eating alone, the influence of gender, and the different situations of home, restaurant and institutional settings. Part five reviews meals worldwide, with chapters on Brazilian, Indian, Chinese and Thai meals, among others. The final parts discuss meals from further perspectives, including those of the chef, product developer and meal setting designer. With its distinguished editor and international team of contributors, Meals in science and practice is an informative and diverse reference for both professionals and academic researchers interested in food from disciplines such as food product development, food service, nutrition, dietetics, sociology, anthropology, psychology, public health, medicine and marketing. Summarises key findings in dimensions of the meal Considers how meals are defined, studied and taught, including eating alone and socially and the influence of gender Reviews the meaning of meals in different cultures