Скачать или смотреть The Anthropology of Food and Eating

This comprehensive review, "The Anthropology of Food and Eating" by Sidney W. Mintz and Christine M. Du Bois (2002), offers an insightful overview of the significant developments and key themes within this anthropological subfield, particularly focusing on works published after 1984.

The study of food and eating in anthropology boasts a long history, with early contributions dating back to the nineteenth century from scholars such as Garrick Mallery and William Robertson Smith. Notable early works include Frank Hamilton Cushing’s monograph on Zuñi breadstuffs (1920) and Franz Boas’s treatment of Kwakiutl salmon recipes (1921), which even in their "mere fact collecting" form, could reveal much about social organization and hierarchy. More recently, Claude Lévi-Strauss and Mary Douglas made important contributions to a structuralist view of food and eating, with Jack Goody’s 1982 book Cooking, Cuisine, and Class marking a turning point for the subfield.

Reference:

Mintz, S. W., & Du Bois, C. M. (2002). The anthropology of food and eating. Annual Review of Anthropology, 31, 99–119. doi: 10.1146/annurev.anthro.32.032702.131011