Rowman & Littlefield Publishers Nomadic Food: Anthropological and Historical Studies around the World (Bloomsbury Studies in Food and Gastronomy)

This enlightening collection of essays from expert scholars examines the idea of food nomadism and food nomads. Looking at the role of mobility and the influence of food manufacturers and related industries, they reveal the complexities of this intriguing subject. Review By smartly juxtaposing the gustatory practices of Bedouins, pilgrims, tourist and astronauts this Nomadic Food: Anthropological and Historical Studies around the World forces us to rethink the relationship between material culture and mobility, ecology and anthropology, biology and culture, to productively re-theorize nomadic eating.--Krishnendu Ray, Chair of the Department of Nutrition and Food Studies, New York University, author of The Ethnic Restaurateur (2016)This eclectic collection of essays treats nomadism and mobile populations around the globe, ranging across Senegal, Italy, Mongolia, Israel, Australia, Corsica, and Russian Siberia; one chapter even explores the ways NASA missions functioned as laboratories for nutrition in long-range space exploration. Thematically and topically interesting, the chapters link specific nomadic practices to food cultures within the context of globalization and late modernity. This collection takes a very wide view of what can be counted as nomadism: transnational, tourist, and migratory mobility are all covered under the same umbrella term. . . this has the advantage of pointing out certain similarities between different forms as they exist, have existed, or can be imagined to exist. . . these chapters will likely be useful in anthropology, migration, food studies, and food security courses; in classes covering specific populations and/or geographic areas; and those covering the forms of mobility mentioned above. Summing Up: Recommended. Lower-division undergraduates through graduate students; professionals.-- "Choice"What a rich and fascinating offering! This unique volume provides engaging and insightful perspectives on an important, yet uncommonly studied foodway. It shines light on places and cultures that are too often left out of food studies scholarship.--Stephen Wooten, PhD, Associate Professor, Global Studies, Director, Food Studies Program, University of Oregon About the Author Jean-Pierre Williot is Professor of Contemporary History at François-Rabelais University, Tours. Research team: LéA (EA 6294). Fields of specialization: History of food innovation, railways, and the gas industry. Isabelle Bianquis is Professor of Anthropology at François-Rabelais University, Tours. Research team: LéA (EA 6294). Ethnographic areas: Mongolia, Russia, France. Fields of specialization: Socio-cultural anthropology, food studies, alcohol, traditions and transformations.