Adventures in Eating: Anthropological Experiences in Dining from Around the World

Contents

vii C o n t e n t s List of Figures   |  ix List of Contributors   |  xiii 1. The Importance of Food and Feasting around the World   |  1 Helen R. Haines and Clare A. Sammells Section I—The Main Course 2. Boiled Eggs with Chicks Inside, or What Commensality Means   |  21 Roger Ivar Lohmann 3. A Rat by Any Other Name: Conflicting Definitions of “Dinner” in Belize, Central America   |  43 Helen R. Haines 4. The Delicacy of Raising and Eating Guinea Pig   |  59 David John Goldstein 5. Termites Tell the Tale: Globalization of an Indigenous Food System among Abaluyia of Western Kenya   |  79 Maria G. Cattell Contents viii Section II—Side Dishes and Accompaniments 6. Ode to a Chuño: Learning to Love Freeze-Dried Potatoes in Highland Bolivia   |  101 Clare A. Sammells 7. Durian: The King of Fruits or an Acquired Taste?   |  127 Maxine E. McBrinn 8. MSG and Sugar: Dilemmas and Tribulations of a “Native” Ethnographer   |  145 Lidia Marte Section III—Table Manners and Other Rules to Eat By 9. Eating Incorrectly in Japan   |  167 James J. Aimers 10. No Heads, No Feet, No Monkeys, No Dogs: The Evolution of Personal Food Taboos   |  181 Miriam S. Chaiken 11. Buona Forchetta: Overeating in Italy   |  191 Rachel Black 12. “No Thanks, I Don’t Eat Meat”: Vegetarian Adventures in Beef-centric Argentina   |  203 Ariela Zycherman 13. Eating with the Blackfeet: Who’s Been Eating Whose Food?   |  223 Susan L. Johnston Section IV—Beverages 14. Drinking Ethiopia   |  243 Ronald Reminick 15. You Are What You Drink in Honduras   |  263 Joel Palka Section V—The Last Course Epilogue: Edibles and Ethnic Boundaries, Globalization and Guinea Pigs   |  277 Miriam S. Chaiken Index   |  281 ...