Anthropology of Food and Nutrition: Food and Sustainability in the Twenty-First Century

Editors: Collinson, Paul, Young, Iain and Antal, Lucy et.al
Publication Year: 2019
Publisher: Berghahn Books

Single-User Purchase Price: $29.95
Unlimited-User Purchase Price: $44.92
ISBN: 978-1-78-920237-3
Category: Social Sciences - Anthropology
Image Count: 14
Book Status: Available
Table of Contents

Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, ecology and environmental biology, this volume brings many new perspectives to the problems we face. Its cross-disciplinary framework of chapters with local, regional and continental perspectives provides a global outlook on sustainability issues.

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Table of Contents

    • List of Illustrations
    • Preface - Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth
    • Introduction. Food and Sustainability in the Twenty-First Century - Paul Collinson, Iain Young, Lucy Antal and Helen Macbeth
    • 1. Towards a Cross-Disciplinary Approach to Food and Sustainability in the Twenty-First Century - Iain Young, Paul Collinson, Lucy Antal and Helen Macbeth
    • 2. Food Insecurity and Sustainability in Sub-Saharan Africa - Paul Collinson
    • 3. From Healthy to Sustainable: Transforming the Concept of the Mediterranean Diet from Health to Sustainability through Culture - F. Xavier Medina
    • 4. Cultures of Sustainability in the Anthropocene: Understanding Organic Food in Palermo - Giovanni Orlando
    • 5. Wild Phytogenetic Resources for Food in the Barranca del Río Santiago, Mexico: A First Approach to Sustainability - Martín Tena Meza, Rafael M. Navarro-Cerrillo, Ricardo Ávila Palafox and Raymundo Villavicencio García
    • 6. Farm Urban and Urban Aquaponics: Changing Perceptions in Classrooms and Communities - Iain Young
    • 7. ‘Dig for Sustainability’ in the Twenty-First Century: Allotments, Gardens and Television - Helen Macbeth
    • 8. Food and Sustainability in the Twenty-First Century: How Places in the UK Are Working to Meet this Challenge - Lucy Antal
    • 9. Food and the Problem of Uncertainty - Refugees and the Sense of Sustainability: The Case of Karen Farmers Returning to Their Villages from Refugee Camps along the Thai-Burmese Border - Peter Kaiser
    • 10. In Praise of a Fermented Bread: An Ethiopian Recipe for Frugal Sustainability - Valentina Peveri
    • 11. The Indian ‘Meat Dilemma’: Malnutrition, Social Hierarchy and Ecological Sustainability - Michaël Bruckert
    • 12. Eating Outside the Home: Food Practices as a Consequence of Economic Crisis in Spain - Mabel Gracia-Arnaiz
    • 13. First Steps in Developing a Food Waste Management Strategy in a UK Higher Education Institution: The University of Liverpool Case Study - Nick Doran and Iain Young
    • 14. The Demand for Sustainable Ways of Dealing with Waste from Agriculture and Aquaculture - Iain Young