Food Words: Essays in Culinary Culture

Foreword by Warren Belasco Introduction: Writing Food Words, by Peter Jackson List of Contributors The Essays Advertising / Aesthetics / Anxiety / Appetite / Artisan / Authenticity Body / Brands Celebrity Chefs / Choice / Class / Commodities / Consumption / Convenience / Cooking Drinking Eating / Ecology / Emotion / Exotic Farming / Foodscapes / Fresh Gender / Gourmet / Governance Hunger Innovation Kitchens Labelling / Local-global Markets / Materialities / Media / Memory / Moral economy Nutrition Packaging / Pleasure / Practices / Provenance Quality Race/ethnicity / Responsibility / Risk Safety / Science / Security/insecurity / Sex / Shopping / Skill / Space/place / Sustainability Taste / Technologies / Time / Tradition / Trust Value/values Waste / Work Guide to Further Reading References Index

Peter Jackson is Professor of Human Geography at the University of Sheffield where he leads the CONANX research group which focuses on consumer culture in an 'age of anxiety' with a particular interest in consumer anxieties about food.

This volume is a welcome contribution to the growing public conversation about food in our world today. By locating key terms in these discussions within shifting and contested landscapes of meaning, it reveals the complexities and contradictions glossed by simpler assertions, and provides a much-needed foundation for a more robust, critical understanding of the forces shaping contemporary food and foodways. Harry G. West, Professor of Anthropology and Chair of the SOAS Food Studies Centre, University of London, UK This book is an inspirational and generative intervention in the food literature that will prompt deep and reflective discussion amongst and beyond food researchers and scholars. Food Words offers 60 essays on a diversity of topics chosen to give interdisciplinary insights into food at work in the world. The intellectual journey into culinary culture in each essay, and the book as a whole, transforms our understandings of the contours of the fast moving field of food. Richard Le Heron, University of Auckland, New Zealand Here is a remarkable way to organize information: part dictionary, part reading list and part pure essay in the spirit of Montaigne. The topics are both critical and expository and the broad range will help guide even the most seasoned food scholar in a way that reference works rarely do. Most importantly, this book will work wonderfully in the classroom. Ken Albala, University of the Pacific, USA Timely, highly readable and engaging, Food Words throws down an intellectual gauntlet for food studies scholars to pick up and chew over. This volume is a must read for all manner of 'foodies' and will no doubt become a touchstone in the excitingly re-vitalised study of food culture for many years to come. Mike Goodman, Senior Lecturer, Department of Geography, King's College London, UK The essays are, to use a culinary term, bite-sized and thus easily digestible... You are getting a lot more than a typical dictionary or encyclopaedia