Read e-book online Appetites and Identities: An Introduction to the Social PDF

By Sara Delamont

ISBN-10: 0203413512

ISBN-13: 9780203413517

ISBN-10: 0415062535

ISBN-13: 9780415062534

Appetites and Identities is a transparent, inviting and interesting creation to the social anthropology of western Europe. It covers foodstuff, migration, politics, city and nation lifestyles, magic, faith, intercourse and language in an obtainable and simple style, introducing the scholar to points of the anthropology of up to date eu tradition from mussel farmers within the Netherlands to Basque chambermaids in Lourdes, and from unsatisfied bachelors in western eire to unwitchers in Portugal.Avoiding the technical language of many anthropological textbooks, Appetites and Identities units out the anthropological literature at the wealthy variety of dialects, cultures and daily lives of western ecu humans, delivering attention-grabbing insights on how every one zone and neighborhood differs from its opposite numbers regardless of the concept of an built-in Europe. The booklet will stimulate interest approximately social anthropological research, and approximately lifestyles in Europe this present day.

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Extra resources for Appetites and Identities: An Introduction to the Social Anthropology of Western Europe

Example text

1970:11) For Elizabeth David, then, Normandy is evoked by mussels, and for Claudia Roden, Cairo by ful medames, a little brown bean. For a Finn, it would be lakka (cloudberries) or puolukka (cranberries) or mustikka (bilberries) or reindeer meat. Food carries the history of the country or region, whether its modern inhabitants realise it or not. Take Spain: One wonders what in fact the people of the Iberian Peninsular originally ate—for olives and garlic were brought by the Romans; and saffron, black pepper, nutmeg, lemons, cane sugar, rice and bitter oranges came with the Arab conquerors; the sweet orange was introduced through Portugal from China; while the taste for garbanzos (chick peas) came with Carthaginians.

1970:11) For Elizabeth David, then, Normandy is evoked by mussels, and for Claudia Roden, Cairo by ful medames, a little brown bean. For a Finn, it would be lakka (cloudberries) or puolukka (cranberries) or mustikka (bilberries) or reindeer meat. Food carries the history of the country or region, whether its modern inhabitants realise it or not. Take Spain: One wonders what in fact the people of the Iberian Peninsular originally ate—for olives and garlic were brought by the Romans; and saffron, black pepper, nutmeg, lemons, cane sugar, rice and bitter oranges came with the Arab conquerors; the sweet orange was introduced through Portugal from China; while the taste for garbanzos (chick peas) came with Carthaginians.

Pitkin (1985) is a story of four generations of an Italian family who leave Calabria for Valmonte near Rome in 1933 driven by poverty and hunger, then suffer near starvation during the war and its aftermath, and only get settled with regular food in the 1950s. Similarly, Fraser (1973) is full of memories of elderly Andalusians who were hungry throughout their early lives. Francisco Avila, aged 76, recalls his childhood: ‘At least we ate every day and that was saying a lot. We were among the better-off of the poor’ (p.

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Appetites and Identities: An Introduction to the Social Anthropology of Western Europe by Sara Delamont


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