2. ANTHROPOLOGICAL APPROACHES TO THE STUDY OF FOOD AND CONSUMPTION

Chapters in this book

1. Frontmatter i
2. CONTENTS vi
3. FIGURES viii
4. 1. INTRODUCTION 1
5. 2. ANTHROPOLOGICAL APPROACHES TO THE STUDY OF FOOD AND CONSUMPTION 17
6. 3. FOOD, THE BODY AND TASTE 29
7. 4. ‘NUTRITIOUS AND DELICIOUS’ IRANIAN WOMEN AND THEIR DOMESTIC FOOD-WORK 41
8. 5. FOOD AND HEALTH. TRADITIONAL AND MODERN INFLUENCES 51
9. 6. INCORPORATION, IDENTITY AND HEALTH 61
10. 7. FOOD FOR WEALTH. IRANIAN ENTREPRENEURS IN THE FAST-FOOD TRADE 71
11. 8. THE RESTAURANT TRADE AND THE INVISIBILITY OF IRANIAN CUISINE 85
12. 9. PERFORMING GENDER MEN, WOMEN AND FOOD 97
13. 10. WOMEN, FOOD AND POWER 107
14. 11. CHILDHOOD, ACCULTURATION AND FOOD 123
15. 12. PICK ’N MIX CULTURES YOUTH, FOOD AND IDENTITIES 133
16. 13. CONCLUSION 149
17. APPENDIX BRIEF METHODOLOGICAL DETAILS 161
18. BIBLIOGRAPHY 171
19. INDEX 182