Book Reviews

SAFN Book Reviews

SAFN provides reviews of anthropologically-informed books on the topics of food and nutrition on a regular basis. If there is a book you would like to have reviewed, please send an email to the SAFN book review editor David Sutton.


Sacred Rice: An Ethnography of Identity, Joan Davidson (2016)

Oxford University Press

Reviewed by Mark Dailey, Green Mountain College, Poultney, VT

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Nurturing Masculinities: Men, Food and Family in Contemporary Egypt, Nefissa Naguib (2015)

University of Texas Press, 2015

Reviewed by Katharina Graf (SOAS, University of London)

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Secrets from the Greek Kitchen: Cooking, Skill, and the Everyday Life on an Aegean Island. David E. Sutton (2014)

Berkeley, CA: University of California Press, 2014

Reviewed by Rachel E. Black, Collegium de Lyon

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Growing a Garden City: How Farmers, First Graders, Counselors, Troubled Teens, Foodies, a Homeless Shelter Chef, Single Mothers, and More Are Transforming Themselves and Their Neighborhoods Through the Intersection of Local Agriculture and Community–and How You Can, Too, Jeremy N. Smith, (2010)

New York: Skyhorse Publishing, Inc.

Reviewed by Ellen Messer, Visiting Associate Professor Friedman School of Nutrition Science & Policy Tufts University, Lecturer Boston University Gastronomy Program

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Fighting for the Future of Food. Activists Versus Agribusiness in the Struggle Over Biotechnology, Rachel Schurman and William A. Munro (2010)

Minneapolis, Minnesota: University of Minnesota Press. Number 35 in their Social Movements, Protest, and Contention series.

Reviewed by Ellen Messer, Visiting Associate Professor Friedman School of Nutrition Science & Policy Tufts University, Lecturer Boston University Gastronomy Program

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Feeding the city. From street market to liberal reform in Salvador. Brazil. 1780-1860, Richard Graham (2010)

University of Texas Press

Reviewed By Esther Katz, Institut de Recherche pour le Développement (IRD), Brasilia, Brazil

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Cheap Meat: Flap Food Nations in the Pacific Island, Deborah Gewertz and Fredrick Errington (2010)

University of California Press

Reviewed By Amanda S. Green, Oregon State University

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Stirring the Pot: A History of African Cuisine, James C. McCann (2009)

Ohio State University Press, 2009

Reviewed by Mary B. Sundal, Washburn University, Department of Sociology and Anthropology

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Biotechnology and Agricultural Development. Transgenic Cotton, Rural Institutions, and Resource-Poor Farmers, Robert Tripp (2009)

NY: Routledge

Reviewed by Ellen Messer, Visiting Associate Professor Friedman School of Nutrition Science & Policy Tufts University, Lecturer Boston University Gastronomy Program

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The End of Overeating: Taking Control of the Insatiable American Appetite, David A. Kessler MD (2009)

Rodale Inc.

Reviewed By Teresa Britton, Department of Philosophy, Eastern Illinois University

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The McDonaldization of Society 5, George Ritzer (2008)

Los Angeles, CA: Pine Forge Press

Reviewed by Melissa L. Caldwell, University of California Santa Cruz

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The School Food Revolution: Public Food and the Challenge of Sustainable Development, Kevin Morgan and Roberta Sonnino (2008)

Earthscan Publications, Ltd.

Reviewed by Sarah E. Cunningham, Department of Anthropology, Oregon State University

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Glazed America – A History of the Doughnut, Paul R. Mullins (2008)

University of Florida Press

Reviewed by Steven A. Hovan, Department of Geoscience, Indiana University of Pennsylvania
Note: The author of this review is not a nutritional anthropologist, but a devoted aficionado of doughnuts, and thus an appropriate candidate for writing this review.

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The World of Soy, Christine M. DuBois, Chee-Beng Tan, Sidney Mintz
(2008)

University of Illinois Press

Reviewed by Andrea Wiley, Professor of Anthropology, Indiana University, Bloomington

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Food for Thought: Essays on Eating and Culture, Edited by Lawrence C. Rubin, Foreword by John Shelton Lawrence (2007)

North Point Press

Reviewed by Susan D. Blum, Department of Anthropology, The University of Notre Dame

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The Farmers’ Market Book: Growing Food, Cultivating Community, Jennifer Meta Robinson and J. A. Hartenfeld (2007)

Quarry Books

Reviewed by Rachel Black, University of Gastronomic Sciences, Italy

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The Restaurants Book: Ethnographies of Where We Eat, David Beriss and David Sutton (2007)

eds. Oxford: Berg

Reviewed by Leslie Carlin, Brighton and Sussex Medical School, Division of Primary Care and Public Health, University of Brighton

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Broccoli & Desire: Global Connections and Maya Struggles in Postwar Guatemala, Edward F. Fischer and Peter Benson (2006)

Stanford University Press

Reviewed by Leslie Carlin, Brighton and Sussex Medical School, Division of Primary Care and Public Health, University of Brighton

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Food is Culture, Massimo Montanari (2006)

Columbia University Press

Reviewed by Lidia Marte, The University of Texas at Austin

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Fat: The Anthropology of an Obsession, Edited by Don Kulick and Anne Meneley (2005)

Penguin Group

Reviewed by Ann Folino White, Ph.D., Michigan State University

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Apple Pie & Enchiladas: Latino Newcomers in the Rural Midwest. Ann V. Millard & Jorge Chapa (2006)

University of Texas Press. 2004.

Reviewed by Helen Vallianatos, University of Alberta

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Food Politics: How the Food Industry Influences Nutrition and Health, Marion Nestle (2003)

Berkeley: University of California Press

Reviewed by Joylin Namie, Utah Valley State College, The University of Texas at Austin

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The Human Cost of Food: Farmworkers’ Lives, Labor, and Advocacy, Edited by Charles D. Thompson Jr., and Melinda F. Wiggins (2002)

Austin: University of Texas Press

Reviewed by Lois Stanford, Anthropology, New Mexico State University

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