Food Consumption in Global Perspective

Chapter 1 Introduction: Cooking, Cuisine and Class and the Anthropology of Food

Chapter 2 Meat: A Cultural Biography in (South) China

Chapter 4 Civilizing Tastes: From Caste to Class in South Indian Foodways

Chapter 5 The Fast and the Fusion: Class, Colonialism and the Remaking of Comida Típica in Highland Ecuador

Chapter 6 The High and the Low in the Making of a Portuguese National Cuisine in the Nineteenth and Twentieth Centuries

Chapter 7 Indigestion in the Long Nineteenth Century: Aspects of English Taste and Anxiety, 1800–1950

Chapter 8 Eating Out Bangladeshi-Style: Catering and Class in Diasporic East London

Chapter 9 The Taste for Milk in Modern China (1865–1937)

Chapter 10 Drink, Meals and Social Boundaries