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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.
Published in Association with the Society for the Anthropology of Food and Nutrition (SAFN) and in Collaboration with Rachel Black and Leslie Carlin
“Food culture illustrates that praxis in the anthropology of food and nutrition is expanding and adapting to fit new contexts and answer new questions, while maintaining anthropology’s epistemological commitments to ethnography, field research and storytelling. It also illustrates many ways one can contribute to this work”. • Social Anthropology/Anthropologie sociale
“In sum, Food Culture is a useful resource text, especially for teaching. Each chapter is well written and organised in a way that is easy for the reader to access; they give robust and clear overviews of methodological approaches, contextualise these theoretically, and provide examples and case studies of how they can be used… Food Culture is more than a methods’ textbook and it will be an invaluable resource for higher-level undergraduates and postgraduates in that it offers practical, conceptual, and case study content… The book’s value also extends beyond a student audience, and its intellectual rigour ensures it offers something new for more established research- ers. As such, it is a welcome and useful addition to the Food Studies canon.” • Anthropos
Janet Chrzan is Adjunct Assistant Professor in the School of Nursing at the University of Pennsylvania. Her research explores the connections between social activities, dietary intake and maternal and child health outcomes.
INTRODUCTION AND RESEARCH ETHICS
Introduction and Research Design
Janet Chrzan
Research Ethics in Food Studies
Sharon Devine and John Brett
PART I: SOCIO-CULTURAL APPROACHES
Chapter 1. The Anthropology of Food and Food Anthropology: A Sociocultural Perspective
Geraldine Moreno Black
Chapter 2. Interviewing Epistemologies: From Life History to Kitchen Table Ethnography
Ramona Lee Perez
Chapter 3. Body Image
Mimi Nichter and Nichole Taylor
Chapter 4. Visual Anthropology Methods
Helen Vallianatos
Chapter 5. On the Lookout: The Use of Direct Observation in Nutritional Anthropology
Barbara Piperata and Darna Dufour
Chapter 6. Participant-observation and Interviewing Techniques
Heather Paxson
Chapter 7. Focus Groups in Qualitative or Mixed Methods Research
Ramona L. Perez
Chapter 8. Studying Food and Culture: Ethnographic Methods in the Classroom
Carole Counihan
PART II: LINGUISTICS AND FOOD TALK
Chapter 9. Introduction to Linguistic Anthropology Food Research Methods
Jillian Cavanaugh and Kate Riley
Chapter 10. Food Talk: Studying Food and Language in Use Together
Jillian Cavanaugh and Kate Riley
Chapter 11. An Introduction to Cultural Domain Analysis in Food Research: Free Lists and Pile Sorts
Ariela Zycherman
Chapter 12. Food and Text(ual) Analysis
Kate Riley
Chapter 13. Analysis of Primary Historic Sources
Ken Albala
PART III: FOOD STUDIES
Chapter 14. Introduction to Food Studies Methods
Amy Trubek
Chapter 15. Meaning Centered Food Research
Lucy Long
Chapter 16. Food and Place
William Woys Weaver
Chapter 17. Sensory Ethnography: methods and research design for Food Studies research
Rachel Black
Chapter 18. Methods for Examining Food Value Chains in Conventional and Alternative Trade
Catherine Tucker
Chapter 19. The Single Food Approach: A Research Strategy in Nutritional Anthropology
Andrea Wiley and Janet Chrzan