Food definitions and boundaries: Eating constraints and human identities

Consuming the Inedible: Neglected Dimensions of Food Choice

Volumn 6, Issue , 2007, Pages 53-65

  Messer, Ellen ^a  

^a TUFTS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84867125390     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (15)

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2. Douglas, M. (1966) Purity and Danger, Penguin, Baltimore
3. Fedoroff, N. and Brown, N.M. (2004) Mendel in the Kitchen: A Scientist's View of Genetically Modified Foods, Joseph Henry Press, Washington, DC
4. Flannery, K.V. (1968) Archaeological systems theory and early Mesoamerica. In Meggers, B. (ed.) Anthropological archaeology in the Americas, Washington, DC:Anthropological Society of Washington, 67-87
5. Garattini, S., Pagialunga, S. and Scrimshaw, N.S. (eds) (1979) Single-Cell Protein:Safety for Animal and Human Feeding, Pergamon Press, New York
6. Hansch, S., Schoenholtz, A., Beyninson, A., Brown, J. and Krumm, D. (2004) Genetically Modified Food in the Southern African Food Crisis of 2002-2003, Fritz Institute, Georgetown University
7. Huss-Ashmore, R. and Johnston, S.L. (1997) Wild plants as famine foods. Food Choice under conditions of scarcity. In Macbeth, H. (ed.) Food Preferences and Taste. Continuity and Change, Berghahn Books, Oxford, 83-100
8. Jacobson, M. (2002) Letter to Mr. David Byrne. Commission for Health and Consumer Protection. European Community, Brussels. March 21, 2002. www.CSPInet.org/quorn/EU_complaint1.pdf Accessed 19 October 2005
9. Lévi-Strauss, C. (1969) The Raw and the Cooked. [Weightman, J. and D., translation], Harper and Row, New York
10. Macbeth, H. (ed.) (1997) Food Preferences and Taste, Continuity and Change, Berghahn Books, Oxford
11. Messer, E. (1984) Anthropological perspectives on diet. Annual Review of Anthropology, 13:205-249
12. Messer, E. (1989) Sociocultural determinants of food intake. In Pelto, G., Pelto, P. and Messer, E. (eds) Anthropological Methods for Nutritionists, United Nations University Press, Tokyo
13. Messer, E. (1997) Three centuries of changing European tastes for the potato. In Macbeth, H. (ed.) Food Preferences and Taste: Continuity and Change, Berghahn Books, Oxford, 101-113
14. Rozin, P., Haidt, J., McCauley, C. and Imada, S. (1997) Disgust: preadaptation and the cultural evolution of a food-based emotion. In Macbeth, H. (ed.) Food Preferences and Taste: Continuity and Change, Berghahn Books, Oxford, 65-82
15. Stone, G. (2002) Both sides now: Fallacies in the genetic modification wars, implications for developing countries, and anthropological perspectives. Current Anthropology 43 (4):611-630