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Everyday Food Practices : Commercialisation and Consumption in the Periphery of the Global North (Anthropology of Well-Being: Individual, Community, Society)

By: Tarunna Sebastian (Author)

Extended Catalogue

Ksh 20,200.00

Format: Hardback or Cased Book

ISBN-10: 1793630364

ISBN-13: 9781793630360

Collection / Series: Anthropology of Well-Being: Individual, Community, Society

Collection Type: Publisher collection

Publisher: Bloomsbury Publishing Plc

Imprint: Lexington Books

Country of Manufacture: US

Country of Publication: GB

Publication Date: Jun 29th, 2021

Publication Status: Active

Product extent: 228 Pages

Weight: 544.00 grams

Dimensions (height x width x thickness): 22.70 x 16.10 x 2.10 cms

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In Everyday Food Practices, Tarunna Sebastian examines the everyday food journeys of people in diverse metropolitan communities. Sebastian investigates how food knowledge and education inform food choices and are influenced by the media, social and familial interaction, globalised food retailers, and alternative food networks.

In Everyday Food Practices, Tarunna Sebastian explores the teaching and learning dimensions of people’s food choices and practices as they are played out in their everyday lives and local community. Using multi-sited critical ethnographic methodology, Sebastian followed people on their journeys while planning, shopping, preparing, cooking, and eating food. These journeys reveal that supermarket corporations play a hegemonic role, creating and sustaining class-based diets and cultural dynamics which undermine individual agency. Rebuking corporate hegemony, food education at counter-cultural sites—such as farmers’ markets, food cooperatives, and community gardens—seeks to empower people with knowledge and skills derived from socially and environmentally sustainable food curricula. However, class and ethnicity-based patterns of engagement compromise learning at these sites. Sebastian argues that, by contrast, the embodied experiences of inter-generational, home-based food practices are more effective in teaching sustainable cooking skills and the production of healthy meals.


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