Eating culture: an anthropological guide to food

Introduction: Setting the Anthropological Table

Part One: Edibility

1. Omnivorousness: Classifying Food

Part Two: Ingredients

2. Settled Ingredients: Domestic Food Production

3. Mobile Ingredients: roots, routes, and realities of industrailized agriculture

Part Three: Cooking

4. Cooks and Kitchens

5. Recipes and Dishes

Part Four: Eating

6. Eating-In: Commensality and Gastro-politics

7. Eating-Out and Gastronomy

Part Five: Digesting

8. Global Indigestion: resetting the agenda for food security

9. Local Digestion: Making the Global at Home

Epilogue: Leftovers to Takeaway.