Food Consumption in Global Perspective

1. Introduction: Cooking, Cuisine and Class and the Anthropology of Food
Jakob A. Klein

2. Meat: A Cultural Biography in (South) China
James L. Watson

3. From Fasting to Fast Food in Kumasi, Ghana
Gracia Clark

4. Civilizing Tastes: From Caste to Class in South Indian Foodways
James Staples

5. The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Típica in Highland Ecuador
Emma-Jayne Abbots

6. The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries
José Manuel Sobral

7. Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800–1950
Stephen Mennell

8. Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London
Johan Pottier

9. The Taste for Milk in Modern China (1865–1937)
Françoise Sabban

10. Drink, Meals and Social Boundaries
Sami Zubaida

Nyckelord: Social Sciences, Anthropology, Social History, Organizational Studies, Economic Sociology, Social Anthropology, Cultural Anthropology, Cultural Studies