Introduction: Food Cultures and Spaces

“Food culture” has become a key notion in the European social sciences since the beginning of the 2000s. While anthropologists and sociologists consider food as a “total social fact” (Mauss), historians have broadened the term by connecting it to an accumulation of layers and ruptures in history and...

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Bibliographic Details
Published in:Anthropology of food 2016-11, Vol.11
Main Authors: Fumey, Gilles, Jackson, Peter, Raffard, Pierre
Format: Article
Language:English
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Summary:“Food culture” has become a key notion in the European social sciences since the beginning of the 2000s. While anthropologists and sociologists consider food as a “total social fact” (Mauss), historians have broadened the term by connecting it to an accumulation of layers and ruptures in history and geographers have insisted that food is a system of identity distinction based on distances and interconnections. Although these approaches have enabled the field of food studies to be structured, ...
ISSN:1609-9168
1609-9168
DOI:10.4000/aof.8048