3/15/2023 0 Comments Finetunes kinfolk![]() We know the names of a few latter-day chefs, but food history-unlike the history of war and violence - is generally a history without names. No one knows the names of the great inventors. Ryokan also stimulates us to ask, Who made these decisions? Who developed the staple foods that support us? Who created the wondrous variety and complexity of cuisines that so greatly enrich our lives? The answer is thought provoking, and this time the humor is subdued and gentle. There is an infinite number of possible dietary regimes, but no dietary regime can long endure if it does not provide protein, carbohydrates, fats, vitamins, and necessary minerals. They construct their foodways within limits set by biology, economics, and psychology. Humans make food, but, as Karl Marx said of history, “they do not make it just as they please” (Marx 1986:276). In fact, human foodways are a complex result of the interaction of human nutritional needs, ecology, human logic or lack of it, and historical accident. Why do we eat what we eat? How did “rice” become synonymous with “food” throughout so much of eastern Asia? We may further ask, How many of our foodways are determined by biology, how many by culture? Why do we love spices, sweets, coffee? Why do the British and the French not only eat so differently but also tease each other so mercilessly about it, century after century? The British call the French “frogs,” to which the French respond that “the English have a hundred religions and only one sauce.”1 Why did pizza zoom from total obscurity to favorite American food in only a few years? But there are more immediate, if no less laughable, questions posed by this innocent-seeming verse. He is most concerned with the ultimate questions: What is life? Why live? Is there such a thing as life or existence? Indeed, if you ponder those, you will find much to laugh about. Introduction Everyone Eats Everyone eats rice Yet no one knows why When I say this now People laugh at me But instead of laughing along with them You ought to step back and give it some thought Think it over, and don’t let up I guarantee the time will come When you’ll really have something worth laughing at -Ryokan, Great Fool: Zen Master Ryokanġ The eighteenth-century Zen poet Ryokan probes us on many levels. Me, Myself, and the Others: Food as Social Markerįoods and Borders: Ethnicities, Cuisines, and Boundary CrossingsĪppendix: Explaining It All: Nutritional Anthropology and Food Scholarship The Senses: Taste, Smell, and the Adapted Mind With special thanks to my (fortunately less obscure) mentors, especially Paul Buell Jack Goody To all the unknown men and women who created the staple foods and the cuisines of the world: our greatest and least known benefactors. Manufactured in the United States of America c 10 9 8 7 6 5 4 3 2 1 p 10 9 8 7 6 5 4 3 2 1 ![]() ![]() GT2850.A6644 2004 394.1'2-dc22 2004014366 New York University Press books are printed on acid-free paper, and their binding materials are chosen for strength and durability. Includes bibliographical references and index. (Eugene Newton), 1941– Everyone eats : understanding food and culture / E.N. New york university press New York and London © 2005 by New York University All rights reserved Library of Congress Cataloging-in-Publication Data Anderson, Eugene N. Everyone Eats Understanding Food and CultureĪ NEW YORK UNIVERSITY PRESS New York and Londonĭisclaimer: Some images in the original version of this book are not available for inclusion in the eBook.
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