CUCSH-UdeG
Antropología
Rústica, 16 x 23.5 cm
278 pág.
ISBN: 978-607-450-346-3
Diciembre 2010
In the field of the anthropology of nutrition, Annie Hubert worked, for example, on the history of the definition of Mediterranean diet and nutrition and its construction as a scientific concept, and contributed to a reflection on the emergence of regional gastronomies in the global era, and on nutrition in port cities. In addition, she established, through her work, a common ground between nutrition, health, science and social imaginary.
CONTENTS
Annie Hubert, the Human Being 9
Le métier d’anthropologue dans l’altérité et ses sens 13
Carole Lemee
Annie Hubert la créole : retour sur l’interdisciplinarité 27
Jean-Pierre Poulain
Crudus et crudelitas, ou les représentations du féminin et du masculin
à travers les pratiques alimentaires lao 37
Florence Strigler
The passing on of culinary knowledge and the communication
between women 59
Isabel González Turmo
Las mujeres de fiesta: cereales verdes, cereales de fiesta, cereales antiguos
del Magreb 83
Françoise Aubaile-Sallenave
The need for cross-disciplinary approach to the anthropology of food 113
Helen Macbeth
La costumbre de tomar mate 129
Graciela Schwartz
Putting the hen in the pot: a family affair in South-West France! 143
Frédéric Duhart
“Eat and weigh less”: the Obesity as a Social Problem 157
Mabel Gracia Arnaiz
Food and love among the Masa 177
Igor de Garine
Faire bouillir la marmite 189
Chantal Crenn, Anne-Elène Delavigne, Isabelle Téchoueyres
Wine tourism and gender perspectives in Hungary’s Tokaj-Hegyalja winegrowing region 203
F. Xavier Medina
La cocina en la calle 217
Ricardo Ávila, Bárbara Gama, Martín Tena
French alpinists on nutritional ways and in their cultural refuge 237
Virginie Masdoua
To Annie 247
Aurélie Rousselot-Pailley
Dear Annie 253
Sophie-Anne Sauvegrain
Annie Hubert’s Bibliography 255
About the Authors 271
