Introduction: Food Cultures and Spaces
“Food culture” has become a key notion in the European social sciences since the beginning of the 2000s. While anthropologists and sociologists consider food as a “total social fact” (Mauss), historians have broadened the term by connecting it to an accumulation of layers and ruptures in history an...
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| Publicado no: | URI:https://journals.openedition.org/aof, |
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| Auteurs principaux: | , , |
| Formato: | Article ou chapitre numérique |
| Publicado em: |
Anthropology of food
2016
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| Acesso em linha: | Accès Université d'Orléans et IFPM Accès Université d'Orléans et IFPM |
| Resumo: | “Food culture” has become a key notion in the European social sciences since the beginning of the 2000s. While anthropologists and sociologists consider food as a “total social fact” (Mauss), historians have broadened the term by connecting it to an accumulation of layers and ruptures in history and geographers have insisted that food is a system of identity distinction based on distances and interconnections. Although these approaches have enabled the field of food studies to be structured,... |
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