{"id":20091,"date":"2024-10-14T12:57:19","date_gmt":"2024-10-14T12:57:19","guid":{"rendered":"https:\/\/www.berghahnbooks.com\/blog\/?p=20091"},"modified":"2025-04-01T08:39:09","modified_gmt":"2025-04-01T08:39:09","slug":"world-food-day-2","status":"publish","type":"post","link":"https:\/\/www.berghahnbooks.com\/blog\/world-food-day-2","title":{"rendered":"World Food Day\u00a0"},"content":{"rendered":"\n

16 October 2024<\/p>\n\n\n\n

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The 16th October 2024 is World Food Day! As the Food and Agriculture Organization of the United Nations explains, “\u2018Foods\u2019 stands for diversity, nutrition, affordability, accessibility and safety.<\/strong> A greater diversity of nutritious foods should be available in our fields, fishing nets, markets, and on our tables, for the benefit of all.<\/em>” Read more from their page here<\/a>.<\/p>\n\n\n\n

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We would like to highlight three of our book series: Research Methods For Anthropological Studies Of Food And Nutrition<\/a>, Anthropology Of Food And Nutrition<\/a> and Food Nutrition And Culture<\/a>. For more details on these series, scroll down below.<\/p>\n\n\n\n

You can also browse our books by subject: Food & Nutrition here<\/a>, which will include some of our series’ titles.<\/p>\n\n\n\n

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Latest Titles in Food & Nutrition<\/strong><\/h2>\n\n\n\n
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Food and Families in the Making<\/a><\/strong><\/p>\n\n\n\n

Knowledge Reproduction and Political Economy of Cooking in Morocco<\/strong><\/p>\n\n\n\n

Katharina Graf<\/p>\n\n\n\n

\u201cAn important contribution to the growing ethnographic literature on cooking and social life, Graf\u2019s<\/em> Food and Families in the Making stands out for its careful analysis and evocation of the senses (beyond just five), and for its well-developed autoethnography of learning cooking. A must-read for those interested in the social production of taste and in the most up-to-date approaches to sensory ethnography.\u201d<\/em> \u2022 David Sutton Southern Illinois University<\/strong><\/p>\n\n\n\n

Volume 8, Food, Nutrition, and Culture<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Pure Food<\/strong><\/a><\/p>\n\n\n\n

Theoretical and Cross-Cultural Perspectives<\/strong><\/p>\n\n\n\n

Edited by Paul Collinson and Helen Macbeth<\/p>\n\n\n\n

\u201cThis is a valuable addition to the anthropology of food and interdisciplinary food studies. The volume\u2019s contributors analyze a wealth of interesting phenomena from a variety of theoretical and methodological perspectives.\u201d<\/em> \u2022 Giovanni Orlando<\/strong>, Food sustainability consultant<\/p>\n\n\n\n

Volume 12, Anthropology of Food & Nutrition<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Feeding Anxieties<\/strong><\/a><\/p>\n\n\n\n

The Politics of Children’s Food in Poland<\/strong><\/p>\n\n\n\n

Zofia Boni<\/p>\n\n\n\n

\u201cThe book provides a detailed and dense study of eating-feeding practices spread among school-age children, their parents and their school environment in post-transitional Poland. The book is very interesting, much needed and refers to the important dimension of late capitalist systems in Central Eastern Europe.\u201d<\/em> \u2022 Tomasz Rakowski<\/strong>, University of Warsaw<\/p>\n\n\n\n

Volume 6, New Anthropologies of Europe: Perspectives and Provocations<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Food Connections<\/strong><\/a><\/p>\n\n\n\n

Production, Exchange and Consumption in West African Migration<\/strong><\/p>\n\n\n\n

Maria Abranches<\/p>\n\n\n\n

\u201cThis ethnographically and theoretically rich volume provides an understanding of how people and their food transform their space. Recommended.\u201d<\/em> \u2022 Choice<\/strong><\/p>\n\n\n\n

Volume 10, Anthropology of Food & Nutrition<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Wine Is Our Bread<\/a><\/strong><\/p>\n\n\n\n

Labour and Value in Moldovan Winemaking<\/strong><\/p>\n\n\n\n

Daniela Ana<\/p>\n\n\n\n

\u201cThis is an excellent book, \u2018a little gem\u2019, which provides a highly original contribution to both the fields of anthropology of wine and of postsocialist economies by focusing on an under-researched area.\u201d<\/em> \u2022 Marion Demossier<\/strong>, University of Southampton<\/p>\n\n\n\n

Volume 9, Max Planck Studies in Anthropology and Economy<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Bigger Fish to Fry<\/a><\/strong><\/p>\n\n\n\n

A Theory of Cooking as Risk, with Greek Examples<\/strong><\/p>\n\n\n\n

David E. Sutton<\/p>\n\n\n\n

\u201cWith writing that is highly readable, clear, and well-paced, this book will appeal to students and scholars alike, especially those studying food and cooking, Greece, and risk, and is an exceptional example of studying food practices for their theoretical bounty.\u201d<\/em> \u2022 Food, Culture & Society<\/strong><\/p>\n\n\n\n

Volume 3, New Anthropologies of Europe: Perspectives and Provocations<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Matsutake Worlds<\/strong><\/a><\/p>\n\n\n\n

Edited by Lieba Faier and Michael J. Hathaway<\/p>\n\n\n\n

The matsutake mushroom continues to be a highly sought delicacy, especially in Chinese, Japanese, and Korean cuisine. Matsutake Worlds<\/em> explores this mushroom through the lens of multi-species encounters centered around the matsutake\u2019s notorious elusiveness. The mushroom\u2019s success, the contributors of this volume argue, cannot be accounted for by any one cultural, social, political, or economic process. Rather, the matsutake mushroom has flourished as the result of a number of different processes and dynamics, culminating in the culinary institution we know today.<\/p>\n\n\n\n

Volume 12, Studies in Social Analysis<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Risk on the Table<\/a><\/strong><\/p>\n\n\n\n

Food Production, Health, and the Environment<\/strong><\/p>\n\n\n\n

Edited by Angela N. H. Creager and Jean-Paul Gaudilli\u00e8re<\/p>\n\n\n\n

\u201cThe editors have brought together enough international work to form a broad picture of changes in the global food system. This is an extremely welcome view of how those changes were received in different places at different times.\u201d<\/em> \u2022 Technology and Culture<\/strong><\/p>\n\n\n\n

Volume 21, Environment in History: International Perspectives<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Nourishing Life<\/a><\/strong><\/p>\n\n\n\n

Foodways and Humanity in an African Town<\/strong><\/p>\n\n\n\n

Arianna Huhn<\/p>\n\n\n\n

\u201cThe nuanced discussion of the Nyanja concepts of nourishment, as it relates to the dietary quality of vitamina (vitamins) ascribed to certain foods and as dependent on \u2018interdependence, cooperative labor, compassion, and moral intelligence\u2019, is thoughtful and challenging…Recommended.\u201d<\/em> \u2022 Choice<\/strong><\/p>\n\n\n\n

Volume 7, Food, Nutrition, and Culture<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Nourishing the Nation<\/a><\/strong><\/p>\n\n\n\n

Food as National Identity in Catalonia<\/strong><\/p>\n\n\n\n

Venetia Johannes<\/p>\n\n\n\n

\u201c<\/em>Nourishing the Nation: Food as National Identity in Catalonia presents a captivating and compelling ethnographic study centered on Catalonia, exploring nationalist movements and tangible cultural aspects. This book holds immense appeal for students across diverse fields within the social sciences, effectively connecting history, anthropology, and even political science. Furthermore, the book showcases innovation and creativity by employing photo-elicitation as a method in ethnographic research. Despite its theoretical sophistication, the book maintains an approachable and engaging style, making it accessible even to the general public with an interest in understanding Catalonia\u2019s rich history, and how the Catalans\u2019 take pride with their gastronomic tradition.\u201d<\/em> \u2022 Anthropology Book Forum<\/strong><\/p>\n\n\n\n

Volume 44, New Directions in Anthropology<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Food and Sustainability in the Twenty-First Century<\/strong><\/a><\/p>\n\n\n\n

Cross-Disciplinary Perspectives<\/strong><\/p>\n\n\n\n

Edited by Paul Collinson, Iain Young, Lucy Antal, and Helen Macbeth<\/p>\n\n\n\n

\u201c[This book] provides a holistic understanding of food-related activities and behaviour \u2026 both theoretical and empirical arguments are covered in a balanced manner. The volume takes cognisance of the \u2018minutiae of food experiences\u2019 (p. 19) of people with respect to sustainability, cutting across the globe.\u201d<\/em> \u2022 European Association of Social Anthropologists Journal<\/strong><\/p>\n\n\n\n

Volume 9, Anthropology of Food & Nutrition<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Burgundy<\/a><\/strong><\/p>\n\n\n\n

The Global Story of Terroir<\/strong><\/p>\n\n\n\n

Marion Demossier<\/p>\n\n\n\n

\u201cOne of the ethnography\u2019s strengths lies in the theoretical frameworks that are used to delve further into the construction of a good that circulates globally and whose value is closely associated with a heritage site. Another is the author\u2019s long-term engagement with the region: this insider status offers a unique perspective on groups of people who are not easy to access\u2026 I would recommend this book for both graduate and undergraduate teaching. The chapters stand well on their own and the volume as a whole offers an excellent example of long-term ethnographic research.\u201d<\/em> \u2022 JRAI<\/strong><\/p>\n\n\n\n

Volume 43, New Directions in Anthropology<\/a><\/p>\n\n\n\n

Read freely available introduction<\/a>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Open Access<\/em><\/mark><\/p>\n\n\n\n

From Clans to Co-ops<\/strong><\/a><\/p>\n\n\n\n

Confiscated Mafia Land in Sicily<\/strong><\/p>\n\n\n\n

Theodoros Rakopoulos<\/p>\n\n\n\n

\u201cRakopoulos admirably delineates the entwined positionalities of mafia, anti-mafia, workers, administrators, and the state.\u201d<\/em> \u2022 American Anthropologist<\/strong><\/p>\n\n\n\n

Volume 4, The Human Economy<\/a><\/h6>\n\n\n\n

Read freely available introduction<\/a>, and more with Open Access<\/mark>.<\/strong><\/p>\n<\/div><\/div>\n\n\n\n

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Berghahn Books Food Series<\/strong><\/h2>\n\n\n\n
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Research Methods for Anthropological Studies of Food and Nutrition<\/a><\/h3>\n\n\n\n
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Editors:<\/strong> Janet Chrzan, University of Pennsylvania<\/em> and<\/strong> John A. Brett, University of Colorado Denver<\/em><\/strong><\/h5>\n\n\n\n
Published in Association with the Society for the Anthropology of Food and Nutrition (SAFN) and in Collaboration with Rachel Black and Leslie Carlin<\/strong><\/h5>\n<\/div><\/div>\n\n\n\n

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.<\/p>\n\n\n\n

Click to expand: Reviews<\/summary>\n

\u201cI feel that this set will be exceptionally useful not only for anthropologists, but also for ethnographers, demographers, and others conducting research within food systems and food studies. With the burgeoning interest in food research at all levels, and with new graduate programs in the field, this book has the potential to be a crucial resource for scholars in the field\u2026 I look forward to requiring this as reading for my graduate students and advanced undergraduates.\u201d<\/em> \u00b7 Teresa Mares<\/strong>, University of Vermont
 
\u201cUnlike other resources I\u2019ve come across, this set covers methods used in the traditional four fields of anthropology, ranging from highly quantitative and scientific oriented research to qualitative, culture oriented work\u2026 These volumes function as inclusive how-to manuals, providing examples of different questions each type of research might address as well as their limitations. Each chapter includes a helpful, extensive bibliography.\u201d<\/em> \u00b7 Amy Bentley<\/strong>, New York University<\/p>\n\n\n\n

\u201cThis set offers a comprehensive overview of methods across the discipline and beyond, providing readers with basic (and in some cases advanced) insights into why particular methods are useful and how those methods can be implemented\u2026 This is an unparalleled and comprehensive collection.\u201d<\/em> \u00b7 David Beriss<\/strong>, University of New Orleans<\/p>\n<\/details>\n\n\n\n

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Vol. 3, Food Health<\/a>: Nutrition, Technology, and Public Health<\/strong><\/p>\n<\/div>\n\n\n\n

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Vol. 2, Food Culture<\/a>: Anthropology, Linguistics and Food Studies<\/strong><\/p>\n<\/div>\n\n\n\n

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Vol. 1, Food Research<\/a>: Nutritional Anthropology and Archaeological Methods<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n

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Anthropology of Food & Nutrition<\/a><\/h3>\n\n\n\n
Series Editor: <\/strong>Helen Macbeth, Oxford Brookes University<\/em><\/strong><\/h5>\n\n\n\n

Eating is something all humans must do to survive, but it is more than a biological necessity. Producing food, foraging, distributing, shopping, cooking and, of course, eating itself are all are deeply inscribed as cultural acts. This series brings together the broad range of perspectives on human food, encompassing social, cultural and nutritional aspects of food habits, beliefs, choices and technologies in different regions and societies, past and present. Each volume features cross-disciplinary and international perspectives on the topic of its title. This multidisciplinary approach is particularly relevant to the study of food-related issues in the contemporary world.<\/p>\n\n\n\n

A few more of our titles not shown above:<\/em><\/p>\n\n\n\n

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Food, Nutrition, and Culture<\/a><\/h3>\n\n\n\n
Series Editors: <\/strong>Jakob Klein, School of Oriental and African Studies (SOAS)<\/em> and <\/strong>Melissa L. Caldwell, University of California, Santa Cruz<\/em><\/strong><\/h5>\n\n\n\n

While eating is a biological necessity, the production, distribution, preparation, consumption, and disposal of food are all deeply culturally inscribed activities. Taking an anthropological perspective, this book series provides a forum for critically engaged, ethnographically grounded work on the cultural, social, political, economic, and ecological aspects of human nutrition and food habits. The monographs and edited collections in this series present timely, food-related scholarship intended for researchers, academics, students, and those involved in food policy, businesses, and activism. Covering a wide range of topics, geographic regions and mobilities across regions, the series  decenters dominant, often western-centered approaches and assumptions in food studies.<\/p>\n\n\n\n

A few more of our titles not shown above:<\/em><\/p>\n\n\n\n

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Berghahn Journals<\/strong><\/h2>\n\n\n\n
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Enjoy FREE Access to the following articles until Oct 23!<\/strong>\u00a0Use code<\/strong>\u00a0FOODDAY.\u00a0Redemption details here: bit.ly\/3F5lmqg<\/strong><\/h3>\n\n\n\n

ENVIROMENT AND SOCIETY<\/a><\/strong>
Special Issue:<\/strong>\u00a0Environment, Society, and Food\u00a0<\/a><\/em>(Vol. 2)<\/a><\/p>\n\n\n\n

NATURE AND CULTURE<\/strong><\/a>
Certification Regimes in the Global Agro-Food System and the Transformation of the Nature-Society Relationship: Ecological Modernization or Modernization of Ecology?<\/a><\/em>
Md Saidul Islam\u00a0(Vol. 17, Issue 1)<\/a><\/p>\n\n\n\n

Special Issue:<\/strong> Civil Society and Urban Agriculture in Europe (Vol. 13, Issue 3)<\/a><\/em><\/p>\n\n\n\n

Open Access Articles<\/strong><\/h3>\n\n\n\n

ANTHROPOLOGY OF THE MIDDLE EAST<\/a><\/strong>
Using Direct Observation to Examine the Relationship between Smoking and Consumption Patterns in a Middle Eastern Food Services Setting<\/a><\/em> Richard A. Heiens and Larry P. Pleshko (Vol 18, Issue 1)<\/a><\/p>\n\n\n\n

Special Issue:<\/strong> Food and Cooking in the Middle East and North Africa (Vol. 15, Issue 2)<\/a><\/em><\/p>\n\n\n\n

ENVIROMENT AND SOCIETY<\/a><\/strong>
We All We Got: Urban Black Ecologies of Care and Mutual Aid<\/a><\/em>
Ashant\u00e9 M. Reese and Symone A. Johnson\u00a0(Vol. 13)<\/a><\/p>\n\n\n\n

FOCAAL<\/a><\/strong>
The \u201cawkwardnesses\u201d of aid and exchange: Food cooperative practices in austerity Britain<\/a>
<\/em>Celia Plender (Vol. 98)<\/a><\/p>\n\n\n\n

SIBIRICA<\/a><\/strong>
Arctic \u201cLaboratory\u201d of Food Resources in the Allaikhovskii District of the Republic of Sakha (Yakutia)<\/a><\/em>
Nikolai Goncharov\u00a0(Vol. 21, Issue 2)<\/a><\/p>\n\n\n\n

SOCIAL ANTHROPOLOGY\/ANTHROPOLOGIE SOCIALE<\/a><\/strong>
\u2018Eating with the People\u2019: How a Chinese Hydropower Project Changed Food Experiences in a Lao Community*<\/a><\/em>
Floramante SJ Ponce\u00a0(Vol. 30, Issue 1)<\/a><\/p>\n\n\n\n

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<\/p>\n","protected":false},"excerpt":{"rendered":"

16 October 2024 The 16th October 2024 is World Food Day! As the Food and Agriculture Organization of the United Nations explains, “\u2018Foods\u2019 stands for diversity, nutrition, affordability, accessibility and safety. A greater diversity of nutritious foods should be available in our fields, fishing nets, markets, and on our tables, for the benefit of all.” Read more… Read More<\/a><\/p>\n","protected":false},"author":18,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[299,112,107,294,1740,111,207,360,713,172,1771,543,1753,1138,1601,275,204,631,1779,1746,1745,540],"_links":{"self":[{"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/posts\/20091"}],"collection":[{"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/comments?post=20091"}],"version-history":[{"count":23,"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/posts\/20091\/revisions"}],"predecessor-version":[{"id":20187,"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/posts\/20091\/revisions\/20187"}],"wp:attachment":[{"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/media?parent=20091"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/categories?post=20091"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.berghahnbooks.com\/blog\/wp-json\/wp\/v2\/tags?post=20091"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}