This document is Holly Cavanaugh's cover essay for an anthropology course. It summarizes her areas of interest in anthropology, which include culinary anthropology, development and globalization, digital and virtual anthropology, and the anthropology of art. For her future career, Holly aims to combine these areas of interest by conducting ethnographic research on topics like food sustainability in developing countries or using social media and photography to document food sustainability efforts. The essay outlines how Holly's coursework and experience have exposed her to these topics and how she hopes to further her knowledge and carve out her own niche within culinary anthropology through future graduate studies.
Challenges and prospects of using information communication technologies (ict...Alexander Decker
1. The document discusses the challenges and prospects of using information communication technologies (ICTs) in the reference services of Nigerian polytechnic libraries.
2. It identifies some major threats and challenges to the optimal utilization of ICT facilities in the reference sections, including limited duration of use, denials to save information onto storage devices, and inadequate numbers of facilities.
3. The study found that while some ICTs like computers and the internet were available and functioning regularly, other technologies like facsimile machines, scanners and telephones were either not present or not functioning at all. Irregular power supply and frequent computer breakdowns were also identified as challenges.
This document discusses various research methodologies that can be used in a study, including descriptive research, surveys, case studies, content analysis, feasibility studies, and experimental research. Descriptive research aims to describe present conditions, while surveys can be used to gather information from respondents. Case studies provide an in-depth analysis of a particular individual, group, or situation. Content analysis involves objectively analyzing documents. Feasibility studies determine the viability of a proposed project. Experimental research manipulates variables to determine causal relationships.
This Presentation is about work study in production management which explains how to perform work and procedure in performing work and its objectives , expert work study man, techniques used in work study and relation to time and motion study.... Work Measurement and its benefits. Work simplification and job design process..human resource relation to work study
Quantitative research uses numbers and statistics to generalize findings about problems or inquiries. It employs standardized instruments to collect measurable data from large samples, which are then statistically analyzed to determine relationships between variables. There are experimental designs that manipulate variables and non-experimental designs that observe phenomena naturally. Common quantitative methods include surveys, correlations, experiments, ex post facto studies, comparisons, evaluations, and methodological designs.
What is documentation and its techniquesSohail Sangi
The document discusses the importance of documentation in nursing. It outlines reasons for documentation such as continuity of care, communication between healthcare professionals, and detecting early changes in a patient's condition. It also discusses barriers to documentation and legal requirements regarding patient access to their medical records. Proper documentation is important for protecting patient welfare and for potential use as evidence in legal cases.
This document discusses cyber law and cybercrime in India. It provides definitions of cybercrime from international organizations and Indian law. It notes that cybercrime spans national boundaries and discusses the need for international cooperation between law enforcement agencies. It also analyzes cybercrime statistics in India and discusses challenges in investigating and prosecuting cybercrimes like ensuring legally admissible digital evidence. It emphasizes the importance of training police and judiciary on technology issues to effectively address cybercrime.
Challenges and prospects of using information communication technologies (ict...Alexander Decker
1. The document discusses the challenges and prospects of using information communication technologies (ICTs) in the reference services of Nigerian polytechnic libraries.
2. It identifies some major threats and challenges to the optimal utilization of ICT facilities in the reference sections, including limited duration of use, denials to save information onto storage devices, and inadequate numbers of facilities.
3. The study found that while some ICTs like computers and the internet were available and functioning regularly, other technologies like facsimile machines, scanners and telephones were either not present or not functioning at all. Irregular power supply and frequent computer breakdowns were also identified as challenges.
This document discusses various research methodologies that can be used in a study, including descriptive research, surveys, case studies, content analysis, feasibility studies, and experimental research. Descriptive research aims to describe present conditions, while surveys can be used to gather information from respondents. Case studies provide an in-depth analysis of a particular individual, group, or situation. Content analysis involves objectively analyzing documents. Feasibility studies determine the viability of a proposed project. Experimental research manipulates variables to determine causal relationships.
This Presentation is about work study in production management which explains how to perform work and procedure in performing work and its objectives , expert work study man, techniques used in work study and relation to time and motion study.... Work Measurement and its benefits. Work simplification and job design process..human resource relation to work study
Quantitative research uses numbers and statistics to generalize findings about problems or inquiries. It employs standardized instruments to collect measurable data from large samples, which are then statistically analyzed to determine relationships between variables. There are experimental designs that manipulate variables and non-experimental designs that observe phenomena naturally. Common quantitative methods include surveys, correlations, experiments, ex post facto studies, comparisons, evaluations, and methodological designs.
What is documentation and its techniquesSohail Sangi
The document discusses the importance of documentation in nursing. It outlines reasons for documentation such as continuity of care, communication between healthcare professionals, and detecting early changes in a patient's condition. It also discusses barriers to documentation and legal requirements regarding patient access to their medical records. Proper documentation is important for protecting patient welfare and for potential use as evidence in legal cases.
This document discusses cyber law and cybercrime in India. It provides definitions of cybercrime from international organizations and Indian law. It notes that cybercrime spans national boundaries and discusses the need for international cooperation between law enforcement agencies. It also analyzes cybercrime statistics in India and discusses challenges in investigating and prosecuting cybercrimes like ensuring legally admissible digital evidence. It emphasizes the importance of training police and judiciary on technology issues to effectively address cybercrime.
Bubble Crunch is a fusion restaurant located in Beaverton, Oregon that serves Asian-Western foods like bubble tea and kimchi steak fries. Research was conducted on Bubble Crunch's target market through secondary research online and primary research by interviewing the manager. Findings showed that Baby Boomers were the most underserved generational group, showing the most dissatisfaction with food/drink selection and service speed. A strategic plan was proposed to better serve Baby Boomers, including a traditional foods promotion and staff training, with a $5,200 budget. The plan aims to attract more Baby Boomers and increase overall sales.
INDIVIDUAL ASSIGNMENT STRATEGY AND CHANGE PROCESS AMINA PATELAmina Patel
Edcon is a leading retailer in Southern Africa operating over 1000 stores. The intimate wear division contributes significantly to sales but has seen declines, particularly in the Shelley lingerie brand. To address this, a new "Ease of Shop" service is proposed to improve the customer experience through clearer signage, product organization, and staff training. Implementing this change requires aligning various areas like merchandising, staffing, and technology to support the new strategy and drive strategic growth.
Making Too Many Responses To Hotel Reviews Is Worse Than Offering No Response...Francesco Canzoniere
The study re-confirmed an earlier estimate that an increase in a hotel’s TripAdvisor rating is reflected in an increase in revenue. Most interesting, the study found that revenue improvements based on review responses are limited in two ways. First, revenue levels increase as the number responses increases, but only to a point. After about a 40-percent response rate, hotels seem to reach a point of diminishing returns, and making too many responses is worse than offering no response at all. Second, consumers seem to be most appreciative of responses to negative reviews, rather than positive reviews, as indicated by the fact that ratings improve more substantially in connection with constructive responses to negative reviews than simple acknowledgment of positive comments.
Download at: http://scholarship.sha.cornell.edu/chrreports/10/
Prioritization of various dimensions of service quality in hospitality industryIAEME Publication
This document discusses prioritizing dimensions of service quality in the hospitality industry using multiple regression analysis. It reviews literature on different weighting methods and chooses multiple regression analysis as most suitable. The study evaluates the relative importance of the five SERVQUAL dimensions - tangibles, reliability, responsiveness, assurance, and empathy. Primary data is collected from hotels in Uttarakhand, India to perform the multiple regression analysis and prioritize the dimensions. The results provide a way to rank the service quality dimensions specifically for the hospitality industry context.
LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting
international journal of contemporary hospitality managementSandeep Gupta
This summary provides the key information from the document in 3 sentences:
The document reviews and analyzes 147 articles from the Travel and Tourism Analyst journal from 1989-1994. It identifies 4 main themes discussed in the articles: airlines, hotel sector, outbound travel, and tourism industry. Each theme is broken down into multiple studies that analyze trends, issues, and opportunities in each area of the travel and tourism industry.
Visitor’s Evaluation on Facilities and Services Using ImportancePerformance A...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
The document is a letter inviting Oakland youth to apply to join the Oakland Youth Advisory Commission for the 2007-2008 school year. It summarizes that the Commission is made up of 25 youth ages 13 to 21 appointed by the Mayor and City Council to advise the city on important youth issues. To apply, interested youth must submit an application, letter of intent, resume, and commitment form by May 31, 2007. The letter provides contact information for questions about the application process.
This document provides details about an assignment on hospitality submitted by S. Arvinth to Mr. Sunny. It includes an acknowledgement, introduction, and outlines the various tasks completed for the assignment, including tasks on hotel reservation and management. It also lists the content sections of the assignment such as introduction, tasks 1-5, conclusion, and bibliography.
LO1 Understand the concepts of marketing in a services industry context
Core concepts: definition of marketing, customer needs, wants and demands, product and services markets, value, customer satisfaction/retention, quality, cost/benefits, efficiency/effectiveness, profitability, the growth of consumerism, strategic/tactical marketing, reasons for growth, marketing as a business philosophy, relationship marketing, changing emphasis of marketing Marketing environment: micro environment of the company; stakeholders eg suppliers, intermediaries, owners, financiers, customers, competitors, local residents, pressure groups; macro environment demographics eg economy, society, ecology, technology, politics, legal, culture; strengths, weaknesses, opportunities and threats (SWOT) analysis; political, economic, social, technical (PEST) analysis; Porter’s competitive forces Consumer markets: central role of the customer, customer culture, models and types of behaviour, consumer orientation (internal and external), competitor orientation, decision process, value chain, value and satisfaction, long-term relationships Market segmentation: principles of segmentation, targeting and positioning, segmentation bases eg geographic, demographic, behavioural, lifecycle stage, income, gender Ethics and social responsibility: sustainability, social audit, public relations, legal and regulatory considerations, public policy, third world issues, trends eg green issues, environmentalism, pressure groups Services industry context: contexts eg hospitality, travel, tourism, sports, leisure, recreational industries, public, private, voluntary (not-for-profit) sectors
The document provides a history of the hospitality industry from ancient times to modern day. It discusses how hospitality originated and evolved over centuries from inns and monasteries accommodating travelers in ancient Greece and Rome, to the development of organized hotels and restaurants starting in the 1200s in Italy and England. It highlights how transportation methods like stagecoaches drove the growth of hospitality infrastructure along routes. The document also introduces the Fullerton Hotel as a luxury five-star hotel located in Singapore, known for its opulent amenities and facilities that provide an exceptional experience for guests.
Hospitality 2015 tourism, hospitality, and leisure trendsMarinet Ltd
Emerging markets in the hospitality industry
Expand contractions globally hitting the road? The new middle class in China and India 2
• How big is the opportunity? 3
• Turning consumers into customers 5
• Constraints and considerations 6
• Deloitte’s emerging markets framework 7
Sustainability in the hospitality industry 8
For consumers, sustainability and luxury are becoming a single value
proposition, increasingly powered by social media 9
• Who cares about sustainability? Everyone, really? 10
• Step 1: Leverage consumer sentiment 12
• Step 2: Engage guests and consumers 13
• Step 3: Leverage social networks to communicate 14
• Step 4: Create a special customer experience 15
• Step 5: Use a solid framework to keep sustainability alive 16
• Conclusions 17
Brand building and beyond: Using social media strategically 18
What could be more hospitable than using social media to reach
out to everyone: customers, employees, recruits, and the public at large? 19
• Why does social media matter? 20
• Social media in the hospitality industry today 21
• Social media done “right”: Views of the “should be” state 23
• Social media: An enterprise framework 25
Contacts 26
References and further reading 27
LO1 Understand customer service policies within business and services contexts
Policies: policies (structure, use, focus, customer requirements/expectations, product and service knowledge, consultation, confidentiality, customer perceptions and satisfaction, monitor customer service and satisfaction, influences affecting implementation, effective communication) Quality of service: methods of assessment; customer expectations; standardised procedures; codes of practice; staff levels (staffing levels, staff competency, flexibility, reliability and responsiveness) Evaluation: purpose; sources of feedback; accuracy; relevance; reliability; validity; methods of data collection; improvements; staff training and development Hospitality industry: industries within the hospitality industry eg hotels, restaurants, pubs, bars and nightclubs, contract food service providers, hospitality services, membership clubs, events
LO1 Understand different food and beverage production and service systems
Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value Cost implications: system costs; equipment; staff; products Staffing implications: system skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering
The influence of service quality and price on customer satisfactionAlexander Decker
This study examines the influence of service quality and price on customer satisfaction of restaurant services in Khulna Division, Bangladesh. Researchers surveyed 450 customers but received responses from 246. The study found that customers had negative perceptions of product/service quality, price fairness, staff service, restaurant environment/facilities, image, and loyalty programs. The researchers suggest restaurants focus on improving these critical areas to attract new customers and retain existing ones.
This document provides an overview of food and beverage service for a hospitality training program. It includes definitions of hotels and the origin of the hotel industry. It describes the key departments in a hotel and their functions, including front office, food and beverage service, housekeeping, food production, and maintenance. It also briefly outlines administrative departments like accounting, human resources, and marketing. The document serves as a study guide and reference for the hospitality training program.
Anthropologists view food and foodways as tools to understand cultures and societies, especially when situated in global and historical contexts. Ethnography relies on lived experience to holistically understand people's food practices. Food indicates social differentiation and hierarchy, and is a basic element of material culture and social life central to anthropology. Commensality, gifts, manners, and sociality can be probed through food.
This document discusses cultural influences on health between the United States and Japan by analyzing their diets. It notes that American culture values convenience and abundance which has led to processed foods and eating out becoming more common. In Japan, mindfulness during eating and simplicity of flavors are valued traditionally. However, both cultures have been influenced by each other and globalization is changing traditional diets, potentially impacting health. Diseases like heart disease and diabetes have risen with the adoption of Western diets internationally.
This thesis examines hierarchies of culinary prestige at Expo Milano 2015 and in the Michelin Guide. Ethnographic fieldwork at Expo revealed advantages that supported Western European cuisines while limiting representation from developing nations. Statistical analysis of Michelin data from NYC explored relationships between culinary recognition, economic factors, and demographics but failed to produce significant results. However, the data hinted that Michelin stars rewarded characteristics more accessible to wealthier nations' cuisines.
Topic EI Assessment (think about both your results and the proc.docxturveycharlyn
Topic: EI Assessment (think about both your results and the process of taking the assessment).
Respond to each of these prompts:
A short analysis as to why the Emotional Intelligence is important:
How this week’s topic of Emotional Intelligence ties in to your life and career:
A specific example of how Emotional Intelligence could apply to your work:
Something about Emotional Intelligence that caught your interest, resulted in an epiphany, or created an “aha”:
”
Something about Emotional Intelligence that may be used as a basis for classroom discussion:
Submissions should be approximately 600 words (1-2 pages double spaced using 12-font) and are graded on content, sophistication of writing, application of personal experience and format. Feel free to type directly onto this document.
Society for Comparative Studies in Society and History
How to Make a National Cuisine: Cookbooks in Contemporary India
Author(s): Arjun Appadurai
Source: Comparative Studies in Society and History, Vol. 30, No. 1 (Jan., 1988), pp. 3-24
Published by: Cambridge University Press
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How to Make a National Cuisine:
Cookbooks in Contemporary India
ARJUN APPADURAI
University of Pennsylvania
Cookbooks, which usually belong to the humble literature of complex civi-
lizations, tell unusual cultural tales. They combine the sturdy pragmatic vir-
tues of all manuals with the vicarious pleasures of the literature of the senses.
They reflect shifts in the boundaries of edibility, the proprieties of the culinary
process, the logic of meals, the exigencies of the household budget, the
vagaries of the market, and the structure of domestic ideologies. The exis-
tence of cookbooks presupposes not only some degree of literacy, but often an
effort on the part of some variety of specialist to standardize the regime of the
...
The document summarizes a student's final project for an anthropology course. It covers several topics related to cultural anthropology, including cultural diversity, anthropological methods, cultural connections, and predictions. The student conducted ethnographic research in a village studying multidrug-resistant tuberculosis, observing cultural patterns of how the disease spreads and what it means to the community. The summary discusses how anthropologists can help navigate crises by understanding multiple cultural perspectives and acting as cultural brokers. It also addresses predicting how diseases may affect groups based on historical patterns.
1 FINAL PROJECT PART B
Final Project Part B
ATH 101
Student Name
SNHU
2 FINAL PROJECT PART B
I. Cultural Diversity
A.1. Cultural diversity is important to understand at any time, but espe cially in a time of a
crisis. For example, when we speak of gender, meaning the cultural expectations of that gender,
not biological differences, this differs considerably among cultures (Ember, Ember, & Peregrine,
2015). W hen people think of fa rming, the y may think of this as male activity, that it is a male
activity in all cultures, but this is not true. Anthropological research has shown that farming or
tending crops may be a male or a female activity, depending on the location. Among the Igbo of
Nigeria, men plant and harvest yams and cassava, but women plant and harvest maize, melons,
okra, a nd beans. Both men and women plant rice (Bonvillain, 2010). The point is that gender
expectations and roles differ among cultures.
A.2. An example of how human sociocultural identity relates to human behavior would
be how different cultures express emotion. Cultures have display rules, m eaning they have
certain cultural expectations of how one should behave wh en feeling a particular emotion.
Specific examples would include how the Japanese might mask anger with a smile or the Dani of
New Guinea show their anger by wrinkling their noses (Heider, 2007).
A.3. Another example would include human sociocultural identity related to animals.
Primates (including human children) engage in play. While cultures have different ways to play,
the purpose of playing as children offers the same functions, a nd primates share these functions
as well. Play teaches the young how to interact with their peers and also expected social
behaviors.
B.1. Anthropologists can help us navigate crises by acting as cultural brokers or working
between the culture of crisis and the outside world, a s anthropologists understand multiple
perspectives. Amy Porter and Paul Farmer contend that anthropologists are needed “to map out
3 FINAL PROJECT PART B
how complex political, economic, and social inequalities” find their way into populations as
disease (Porter & Farmer, 2013, p. 366). It is important to also have cultural sensitivity to the
beliefs of the people you are working with; if you don’t, you won’t make any difference in their
understandings of the disease or your understanding of how the disease is manifested in that
population.
II. Anthropological Methods
A.1. I chose to do ethnography in a village with known cases of multidrug-resistant
tuberculosis (MDR TB). Ethnography was the best option for me, a s I am a cultural
anthropologist. Ethnography allows you to observe people’s actions and participate in t heir daily
lives to be able to make connections in what we are studying (Ember, Ember, & Peregrine,
2015). I was able to interview ...
Bubble Crunch is a fusion restaurant located in Beaverton, Oregon that serves Asian-Western foods like bubble tea and kimchi steak fries. Research was conducted on Bubble Crunch's target market through secondary research online and primary research by interviewing the manager. Findings showed that Baby Boomers were the most underserved generational group, showing the most dissatisfaction with food/drink selection and service speed. A strategic plan was proposed to better serve Baby Boomers, including a traditional foods promotion and staff training, with a $5,200 budget. The plan aims to attract more Baby Boomers and increase overall sales.
INDIVIDUAL ASSIGNMENT STRATEGY AND CHANGE PROCESS AMINA PATELAmina Patel
Edcon is a leading retailer in Southern Africa operating over 1000 stores. The intimate wear division contributes significantly to sales but has seen declines, particularly in the Shelley lingerie brand. To address this, a new "Ease of Shop" service is proposed to improve the customer experience through clearer signage, product organization, and staff training. Implementing this change requires aligning various areas like merchandising, staffing, and technology to support the new strategy and drive strategic growth.
Making Too Many Responses To Hotel Reviews Is Worse Than Offering No Response...Francesco Canzoniere
The study re-confirmed an earlier estimate that an increase in a hotel’s TripAdvisor rating is reflected in an increase in revenue. Most interesting, the study found that revenue improvements based on review responses are limited in two ways. First, revenue levels increase as the number responses increases, but only to a point. After about a 40-percent response rate, hotels seem to reach a point of diminishing returns, and making too many responses is worse than offering no response at all. Second, consumers seem to be most appreciative of responses to negative reviews, rather than positive reviews, as indicated by the fact that ratings improve more substantially in connection with constructive responses to negative reviews than simple acknowledgment of positive comments.
Download at: http://scholarship.sha.cornell.edu/chrreports/10/
Prioritization of various dimensions of service quality in hospitality industryIAEME Publication
This document discusses prioritizing dimensions of service quality in the hospitality industry using multiple regression analysis. It reviews literature on different weighting methods and chooses multiple regression analysis as most suitable. The study evaluates the relative importance of the five SERVQUAL dimensions - tangibles, reliability, responsiveness, assurance, and empathy. Primary data is collected from hotels in Uttarakhand, India to perform the multiple regression analysis and prioritize the dimensions. The results provide a way to rank the service quality dimensions specifically for the hospitality industry context.
LO1 Understand different systems and equipment used for the volume of food production and beverage delivery in different contexts
Systems: manufacturing; traditional; sous-vide; cook-chill/freeze; cook-to-order; batch; centralised; pre-prepared; individual; multi-portion; communications; technology; applications; operational/management requirements; reporting procedures Equipment: specialist; volume; equipment specifications; economics; ergonomics; integration; maintenance and ‘down time’ Contexts: types eg contract catering, events catering, conference and banqueting
international journal of contemporary hospitality managementSandeep Gupta
This summary provides the key information from the document in 3 sentences:
The document reviews and analyzes 147 articles from the Travel and Tourism Analyst journal from 1989-1994. It identifies 4 main themes discussed in the articles: airlines, hotel sector, outbound travel, and tourism industry. Each theme is broken down into multiple studies that analyze trends, issues, and opportunities in each area of the travel and tourism industry.
Visitor’s Evaluation on Facilities and Services Using ImportancePerformance A...iosrjce
IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) multidisciplinary peer-reviewed Journal with reputable academics and experts as board member. IOSR-JESTFT is designed for the prompt publication of peer-reviewed articles in all areas of subject. The journal articles will be accessed freely online.
The document is a letter inviting Oakland youth to apply to join the Oakland Youth Advisory Commission for the 2007-2008 school year. It summarizes that the Commission is made up of 25 youth ages 13 to 21 appointed by the Mayor and City Council to advise the city on important youth issues. To apply, interested youth must submit an application, letter of intent, resume, and commitment form by May 31, 2007. The letter provides contact information for questions about the application process.
This document provides details about an assignment on hospitality submitted by S. Arvinth to Mr. Sunny. It includes an acknowledgement, introduction, and outlines the various tasks completed for the assignment, including tasks on hotel reservation and management. It also lists the content sections of the assignment such as introduction, tasks 1-5, conclusion, and bibliography.
LO1 Understand the concepts of marketing in a services industry context
Core concepts: definition of marketing, customer needs, wants and demands, product and services markets, value, customer satisfaction/retention, quality, cost/benefits, efficiency/effectiveness, profitability, the growth of consumerism, strategic/tactical marketing, reasons for growth, marketing as a business philosophy, relationship marketing, changing emphasis of marketing Marketing environment: micro environment of the company; stakeholders eg suppliers, intermediaries, owners, financiers, customers, competitors, local residents, pressure groups; macro environment demographics eg economy, society, ecology, technology, politics, legal, culture; strengths, weaknesses, opportunities and threats (SWOT) analysis; political, economic, social, technical (PEST) analysis; Porter’s competitive forces Consumer markets: central role of the customer, customer culture, models and types of behaviour, consumer orientation (internal and external), competitor orientation, decision process, value chain, value and satisfaction, long-term relationships Market segmentation: principles of segmentation, targeting and positioning, segmentation bases eg geographic, demographic, behavioural, lifecycle stage, income, gender Ethics and social responsibility: sustainability, social audit, public relations, legal and regulatory considerations, public policy, third world issues, trends eg green issues, environmentalism, pressure groups Services industry context: contexts eg hospitality, travel, tourism, sports, leisure, recreational industries, public, private, voluntary (not-for-profit) sectors
The document provides a history of the hospitality industry from ancient times to modern day. It discusses how hospitality originated and evolved over centuries from inns and monasteries accommodating travelers in ancient Greece and Rome, to the development of organized hotels and restaurants starting in the 1200s in Italy and England. It highlights how transportation methods like stagecoaches drove the growth of hospitality infrastructure along routes. The document also introduces the Fullerton Hotel as a luxury five-star hotel located in Singapore, known for its opulent amenities and facilities that provide an exceptional experience for guests.
Hospitality 2015 tourism, hospitality, and leisure trendsMarinet Ltd
Emerging markets in the hospitality industry
Expand contractions globally hitting the road? The new middle class in China and India 2
• How big is the opportunity? 3
• Turning consumers into customers 5
• Constraints and considerations 6
• Deloitte’s emerging markets framework 7
Sustainability in the hospitality industry 8
For consumers, sustainability and luxury are becoming a single value
proposition, increasingly powered by social media 9
• Who cares about sustainability? Everyone, really? 10
• Step 1: Leverage consumer sentiment 12
• Step 2: Engage guests and consumers 13
• Step 3: Leverage social networks to communicate 14
• Step 4: Create a special customer experience 15
• Step 5: Use a solid framework to keep sustainability alive 16
• Conclusions 17
Brand building and beyond: Using social media strategically 18
What could be more hospitable than using social media to reach
out to everyone: customers, employees, recruits, and the public at large? 19
• Why does social media matter? 20
• Social media in the hospitality industry today 21
• Social media done “right”: Views of the “should be” state 23
• Social media: An enterprise framework 25
Contacts 26
References and further reading 27
LO1 Understand customer service policies within business and services contexts
Policies: policies (structure, use, focus, customer requirements/expectations, product and service knowledge, consultation, confidentiality, customer perceptions and satisfaction, monitor customer service and satisfaction, influences affecting implementation, effective communication) Quality of service: methods of assessment; customer expectations; standardised procedures; codes of practice; staff levels (staffing levels, staff competency, flexibility, reliability and responsiveness) Evaluation: purpose; sources of feedback; accuracy; relevance; reliability; validity; methods of data collection; improvements; staff training and development Hospitality industry: industries within the hospitality industry eg hotels, restaurants, pubs, bars and nightclubs, contract food service providers, hospitality services, membership clubs, events
LO1 Understand different food and beverage production and service systems
Food production: systems eg traditional, batch cooking, call-order, centralised, assembly kitchens, sous-vide, cook-chill, cook-freeze Service: systems eg table service, counter service, à la carte, table d’hôte, silver service, family service, plate service, guéridon service, specialist food service systems Recipe and menu factors: recipe suitability and modification; customer perceptions; choice of products; flavour and appearance of dishes; nutritional value Cost implications: system costs; equipment; staff; products Staffing implications: system skills and de-skilling; job specifications; training; levels of output Application: within the hospitality industries eg hotels, restaurants, pubs, clubs and nightclubs, contract food services, hospitality services, membership clubs, events and specialist operations, banqueting, fast food, in-flight catering
The influence of service quality and price on customer satisfactionAlexander Decker
This study examines the influence of service quality and price on customer satisfaction of restaurant services in Khulna Division, Bangladesh. Researchers surveyed 450 customers but received responses from 246. The study found that customers had negative perceptions of product/service quality, price fairness, staff service, restaurant environment/facilities, image, and loyalty programs. The researchers suggest restaurants focus on improving these critical areas to attract new customers and retain existing ones.
This document provides an overview of food and beverage service for a hospitality training program. It includes definitions of hotels and the origin of the hotel industry. It describes the key departments in a hotel and their functions, including front office, food and beverage service, housekeeping, food production, and maintenance. It also briefly outlines administrative departments like accounting, human resources, and marketing. The document serves as a study guide and reference for the hospitality training program.
Anthropologists view food and foodways as tools to understand cultures and societies, especially when situated in global and historical contexts. Ethnography relies on lived experience to holistically understand people's food practices. Food indicates social differentiation and hierarchy, and is a basic element of material culture and social life central to anthropology. Commensality, gifts, manners, and sociality can be probed through food.
This document discusses cultural influences on health between the United States and Japan by analyzing their diets. It notes that American culture values convenience and abundance which has led to processed foods and eating out becoming more common. In Japan, mindfulness during eating and simplicity of flavors are valued traditionally. However, both cultures have been influenced by each other and globalization is changing traditional diets, potentially impacting health. Diseases like heart disease and diabetes have risen with the adoption of Western diets internationally.
This thesis examines hierarchies of culinary prestige at Expo Milano 2015 and in the Michelin Guide. Ethnographic fieldwork at Expo revealed advantages that supported Western European cuisines while limiting representation from developing nations. Statistical analysis of Michelin data from NYC explored relationships between culinary recognition, economic factors, and demographics but failed to produce significant results. However, the data hinted that Michelin stars rewarded characteristics more accessible to wealthier nations' cuisines.
Topic EI Assessment (think about both your results and the proc.docxturveycharlyn
Topic: EI Assessment (think about both your results and the process of taking the assessment).
Respond to each of these prompts:
A short analysis as to why the Emotional Intelligence is important:
How this week’s topic of Emotional Intelligence ties in to your life and career:
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Something about Emotional Intelligence that caught your interest, resulted in an epiphany, or created an “aha”:
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Society for Comparative Studies in Society and History
How to Make a National Cuisine: Cookbooks in Contemporary India
Author(s): Arjun Appadurai
Source: Comparative Studies in Society and History, Vol. 30, No. 1 (Jan., 1988), pp. 3-24
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How to Make a National Cuisine:
Cookbooks in Contemporary India
ARJUN APPADURAI
University of Pennsylvania
Cookbooks, which usually belong to the humble literature of complex civi-
lizations, tell unusual cultural tales. They combine the sturdy pragmatic vir-
tues of all manuals with the vicarious pleasures of the literature of the senses.
They reflect shifts in the boundaries of edibility, the proprieties of the culinary
process, the logic of meals, the exigencies of the household budget, the
vagaries of the market, and the structure of domestic ideologies. The exis-
tence of cookbooks presupposes not only some degree of literacy, but often an
effort on the part of some variety of specialist to standardize the regime of the
...
The document summarizes a student's final project for an anthropology course. It covers several topics related to cultural anthropology, including cultural diversity, anthropological methods, cultural connections, and predictions. The student conducted ethnographic research in a village studying multidrug-resistant tuberculosis, observing cultural patterns of how the disease spreads and what it means to the community. The summary discusses how anthropologists can help navigate crises by understanding multiple cultural perspectives and acting as cultural brokers. It also addresses predicting how diseases may affect groups based on historical patterns.
1 FINAL PROJECT PART B
Final Project Part B
ATH 101
Student Name
SNHU
2 FINAL PROJECT PART B
I. Cultural Diversity
A.1. Cultural diversity is important to understand at any time, but espe cially in a time of a
crisis. For example, when we speak of gender, meaning the cultural expectations of that gender,
not biological differences, this differs considerably among cultures (Ember, Ember, & Peregrine,
2015). W hen people think of fa rming, the y may think of this as male activity, that it is a male
activity in all cultures, but this is not true. Anthropological research has shown that farming or
tending crops may be a male or a female activity, depending on the location. Among the Igbo of
Nigeria, men plant and harvest yams and cassava, but women plant and harvest maize, melons,
okra, a nd beans. Both men and women plant rice (Bonvillain, 2010). The point is that gender
expectations and roles differ among cultures.
A.2. An example of how human sociocultural identity relates to human behavior would
be how different cultures express emotion. Cultures have display rules, m eaning they have
certain cultural expectations of how one should behave wh en feeling a particular emotion.
Specific examples would include how the Japanese might mask anger with a smile or the Dani of
New Guinea show their anger by wrinkling their noses (Heider, 2007).
A.3. Another example would include human sociocultural identity related to animals.
Primates (including human children) engage in play. While cultures have different ways to play,
the purpose of playing as children offers the same functions, a nd primates share these functions
as well. Play teaches the young how to interact with their peers and also expected social
behaviors.
B.1. Anthropologists can help us navigate crises by acting as cultural brokers or working
between the culture of crisis and the outside world, a s anthropologists understand multiple
perspectives. Amy Porter and Paul Farmer contend that anthropologists are needed “to map out
3 FINAL PROJECT PART B
how complex political, economic, and social inequalities” find their way into populations as
disease (Porter & Farmer, 2013, p. 366). It is important to also have cultural sensitivity to the
beliefs of the people you are working with; if you don’t, you won’t make any difference in their
understandings of the disease or your understanding of how the disease is manifested in that
population.
II. Anthropological Methods
A.1. I chose to do ethnography in a village with known cases of multidrug-resistant
tuberculosis (MDR TB). Ethnography was the best option for me, a s I am a cultural
anthropologist. Ethnography allows you to observe people’s actions and participate in t heir daily
lives to be able to make connections in what we are studying (Ember, Ember, & Peregrine,
2015). I was able to interview ...
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The main theme within the Reddit food community is the sharing of different food cultures. Members post photographs of foods from various cultures and share their experiences, which introduces other members to new culinary experiences from around the world. This sharing of food cultures acts as a social catalyst, bringing community members together and allowing them to bond over cultural experiences with food. Introducing new food cultures also generates excitement and makes some members envious of the foods posted. The community operates like an online family, where members seek advice from and provide recommendations to one another about different cultural foods.
The document discusses eating as both a biological and social/cultural phenomenon. It examines how eating patterns are influenced by social factors like gender, age, class, family, religion and culture. Eating habits tend to reflect the social group and are resistant to change due to habits and routines. While people generally want stability in eating, major institutions and globalization have created more change, such as the rise of organic and branded foods that appeal to health and identity.
The document discusses how establishing community gardens at universities can help address the growing issue of food insecurity in urban areas as populations rise. It proposes that the university, located in a growing city, could utilize unused land for a 20 square foot community garden where students and local residents could grow produce. The garden would help provide fresh, locally grown food to the surrounding community and university through a community supported agriculture program.
This thesis examines children's understanding of cultural constructions of food in consumer society and how it impacts their cultural identity. The author conducted an ethnographic study of food/eating in elementary schools. Through interviews and observation of 24 5th grade students, the author explores how school food and advertising shape children's food preferences and identities. The rise of fast food culture has replaced traditional foodways as markers of identity in America, relating to increasing health issues in children. The study aims to understand children's perspectives on these issues and potential solutions.
An Essay On Health. Health And Wellness Essay Paper Moreover, There Is Nothin...Susan Neal
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Essay on the Importance of Health | Social Group | Public Health. Research paper: Essay about good health. Health And Wellness Essay Paper Moreover, There Is Nothing More .... Write an essay on Preservation of Health | Essay Writing | English .... Essay Samples | PDF | Medical School | Preventive Healthcare. An article about health essay. Essay on Health Education
This document provides an overview of anthropology and its branches. It defines anthropology as the scientific study of humanity, both past and present. The key branches of anthropology discussed are biological/physical anthropology, which studies human adaptation and evolution; archaeology, which analyzes material remains to understand past cultures; linguistic anthropology, which examines human communication and language; and cultural anthropology, which is the focus of the seminar and analyzes systems of meaning across societies. The document emphasizes that anthropology promotes understanding of human diversity and cultural differences.
Sociology of food: Food models between bio-diversity and ethno-diversityJean-Pierre Poulain
The document discusses biodiversity, ethno-diversity, and food cultures in facing the world food challenge. It covers several topics:
1. The awakening of diversity, including biodiversity, ethno-diversity, and diversity as heritage.
2. Feeding humanity and the world food challenge, discussing Malthus' theory of population growth, demographic transition, and returning to Malthus' predictions.
3. Food models and the central role of ethno-diversity, looking at social food spaces, sustainable development, and the role of cultural diversity in sustainability.
Anthropological Perspectives On Human Appearance And Body ImageJim Webb
This document provides an overview of anthropological perspectives on human appearance and body image. It discusses how all four subfields of anthropology (cultural, physical/biological, linguistic, archaeological) have studied these topics. However, cultural anthropology has been most engaged, using ethnography to understand cultural meanings and contexts. Two trends are bringing anthropologists and psychologists together: cross-cultural research interests and use of validated psychological measures for comparison. Anthropological methods provide emic perspectives to complement psychology's etic focus on universal mechanisms.
This document provides background information and a theoretical framework for a case study on healthy lifestyle pages on Instagram. It discusses how neoliberal values like individualism and consumerism have influenced cultural practices around health and wellness. Pierre Bourdieu's theories on social class and distinction through tastes and practices are also examined. The case study will analyze Instagram pages run by non-professionals focused on sharing homemade recipes and fitness tips to inspire healthy living. It aims to show how these pages promote egalitarian values that blur class boundaries by making sophisticated food and health accessible to all.
Report on the Benefits of Urban Agriculture on City Youth
`
For more information, Please see websites below:
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Organic Edible Schoolyards & Gardening with Children
http://scribd.com/doc/239851214
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Double Food Production from your School Garden with Organic Tech
http://scribd.com/doc/239851079
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Free School Gardening Art Posters
http://scribd.com/doc/239851159`
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Increase Food Production with Companion Planting in your School Garden
http://scribd.com/doc/239851159
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Healthy Foods Dramatically Improves Student Academic Success
http://scribd.com/doc/239851348
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City Chickens for your Organic School Garden
http://scribd.com/doc/239850440
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Simple Square Foot Gardening for Schools - Teacher Guide
http://scribd.com/doc/239851110
This guide provides information about careers that are possible with an anthropology degree. It discusses the variety of skills gained from an anthropology education and the flexibility it provides. It includes short profiles of anthropologists working in different sectors such as education, museums, research, film, media, business and consultancy. The guide aims to show anthropology students and recent graduates the wide range of career paths and jobs they can explore after completing their degree.
Holly Cavanaugh proposes research on the relationship between food and HIV/AIDS among young adults in South African townships. She will expand on her previous study of "Young American Foodscapes" to examine "foodscapes" in a South African context. Working with the University of Cape Town and Treatment Action Campaign, she will conduct participant observation, surveys, interviews, and collaborative photographic documentation with 20-26 year olds over 4 months. By analyzing patterns in food memories and current eating habits, she aims to understand how childhood foodscapes and illness influence present foodscapes. Findings will help organizations assist patients with food-related issues and help participants navigate their illness and food choices.
This document provides an overview of the author's ethnographic research into what makes a rock climbing community. The author conducted passive observation of rock climbers, participated in climbing activities, distributed surveys, and interviewed climbers. The research methods also included analyzing climbing magazines, blogs, and films. The results showed that tight social bonds in the climbing community are based on deep trust that arises from shared values and passions for the sport of rock climbing.
This document discusses the taboo of anthropologists engaging in sexual relationships during fieldwork. It argues that prohibiting such relationships is an ethnocentric view that fails to recognize cultural differences in relationships and power dynamics. The document examines issues of power, trust, and objectivity that arise from intimate relationships in the field. It notes that desires will always be present and influence fieldwork, whether acted upon or not. Some researchers who engaged in relationships, like Gloria Wekker, found it provided cultural insights that enhanced their work. Overall, the document challenges the notion that sexuality must be avoided and argues for a more nuanced discussion of related ethics.
Newton's article addresses the taboo subject of eroticism and sexual relations in anthropological fieldwork. She argues that early ethnographers like Malinowski separated their personal desires from their scholarly writings, omitting an important dimension. Newton explores her own relationship with an informant, Kay, as one of sexual attraction rather than affair. While pioneering for its time, the article only briefly discusses power dynamics between researcher and subjects. Overall, it makes the case for incorporating personal experiences including eroticism into ethnographic work to provide richer cultural understanding.
This cover letter summarizes the author's areas of interest in anthropological research. The author focuses on cultural studies, gender theory, and development practices. They have conducted ethnographic research on rock climbing communities and studied Voodoo practices in Haiti. The author's annotated bibliography covers topics including ethnographic research methods, development theory, gender and queer studies, and the region of Haiti. The research has helped the author narrow their interests to include analyzing gender roles and stigmas in developing countries.
The document discusses the case for collaborative ethnography. It begins by outlining the history of collaboration in ethnography, noting that early American ethnographers like Boas and Morgan conducted research collaboratively with Native American populations. However, once anthropology became more academic, collaborative work fell out of favor.
The document then defines collaborative ethnography according to Lassiter as emphasizing collaboration at every stage of the research process. Applications of collaborative ethnography discussed include sustainable community development research and a study on children's relationships with food. The author proposes applying collaborative methods to study food systems in American schools. In conclusion, collaborative ethnography is presented as a valuable approach that can facilitate positive change for communities while still contributing to academia
This document summarizes a research paper about photography in South African townships. It discusses four photographers - Simon Weller, Graeme Williams, Zwelethu Mthethwa, and David Goldblatt - who have documented township communities through their photography. It also discusses two photography projects from within townships: the blog "I See A Different You" run by three men from Soweto township, and the Umuzi Photo Club which teaches photography skills to township youth. The document examines how photography has become an important medium for representing community in South African townships.
The online Harry Potter community provides an identity and sense of belonging for its members. Through participating in activities like administering Facebook pages and commenting on posts, the researcher observed fans relating to characters and forming relationships. Interviews revealed that the community serves as a "safe place" for members to express themselves. It allows fans to reminisce about their childhood and be around others who share their passion for the Harry Potter series.
1. Holly Cavanaugh
Anth410
Spring 2013
Week 4
Cover Essay
By looking at my category titles, my interests seem to be everywhere and
anywhere in Anthropology; however, my course work at Humboldt State directly reflects
almost all of these categories, with the exception of Culinary Anthropology, which comes
from a separate and recent source of interest. Other categories include: development,
globalization and sustainability; digital and virtual anthropology; and the anthropology of
art.
Culinary Anthropology (the Anthropology of Food, Food Studies, etc.) is a recent
interests. Iʼve always planned on attending culinary school after obtaining my Bachelorʼs
Degree, but with my increasing passion for anthropology, Iʼve become determined to
include both in my future. I am currently conducting a literature review of culinary
anthropology to further my knowledge on the growing field of research through a food
lens. By growing my library on Food related subjects, I hope to carve out my own niche
in Culinary Anthropology, and conduct ethnographic fieldwork in graduate school, in the
relatively distant future (5-10 years).
Development and globalization have been of interest to me during my collegiate
career. Iʼm really interest in community-based development in relation to food
sustainability in developing countries. Establishing efficient, environmentally aware, and
sustainable food programs is becoming more important in the developing world. By
2. combining a knowledge of food studies with developmental anthropology, working
towards a goal of sustainability would be rewarding and interesting.
Digital and virtual anthropology is quickly becoming more relevant within the
discipline. The virtual world is growing every day and spreading to every corner of the
globe. Understanding and being aware of this growth is important within any category of
anthropology. Having personal background in ethnographic research of a virtual
community, I will be able to jump between the virtual and physical worlds.
Finally, art has had a personal influence on my academic career and my personal
life. Iʼve taken classes in the anthropology of art and I am completing my minor in Studio
Art- Photography. I think having the theoretical background on art, and the ability of
analyze it anthropologically, in addition to the practical knowledge of photography will be
helpful when conducting research. Photography is important in ethnographic research
(especially with the rise of ʻlive field notingʼ), in documenting subjects, and mostly
creating the ability to go back to the field through the photographs.
By cross-referencing these areas for the same project, I think I can make my
anthropological career very successful. Some possible topics that could arise from this
bibliography are: ethnographic research on food-related sustainability in developing
countries; food-related activism through social media (anti-obesity discussions on
Twitter); Using photography to help people document their food-related sustainability
efforts, and working together on finding solutions. There are many possibilities in the
fields of inquiry I am interested in, and that make up who I am as an anthropologist. I
hope to utilize these fields in my own future research.
3. Annotated Bibliography
Categories:
1. Culinary Anthropology
2. Development, Globalization & Sustainability
3. Digital & Virtual Anthropology
4. Anthropology of Art
5. Blog(s)
Section 1: Culinary Anthropology
Bourdain, A. Kitchen Confidential. Bloomsbury. 2000. Print.
Anthony Bourdain is a chef turned food writer and TV host. In his first book,
Kitchen Confidential, he tells of his somewhat scandalous career as a chef and first-
handedly details many ʻunknownʼ parts of a chefʼs life in the fast-paced restaurant
industry.
Bugge, A., Lavik, R. “Eating Out: A Multifaceted Activity in Contemporary Norway.”
Food, Culture & Society. Vol. 13, No. 2. 2010: 215-240.
An analysis of the growing popularity of ʻeating outʼ or away form home in
Norway. This study covers reasons for this popularity and how it contributes to an
individualʼs self-representation and identity.
Clapp, J. “A Global Outlook on Food Studies.” Food, Culture & Society. Vol. 11, No. 3.
2008: 281-286.
Two issues are presented for Food Studies researchers to consider: the ʻgrowing
corporate influence in food governance at the global levelʼ and ʻagricultural trade
liberalization under the WTOʼ. The apparent uneven relationship of the global food
system is a topic more researchers need to start inquiring about and conduct field work
on.
Deutsch, J., Miller, A.. Food Studies. Berg. 2009. Print.
4. A comprehensive overview of research methods and tactics when conducting
food related research. Jon Deutsch and Jeff Miller cover ethnographic methods,
literature reviewing, and acknowledgement of responsibilities to protect participants.
Freedman, R. “Wanted: A Journal in Culinary Anthropology.” Current Anthropology. Vol.
9, No. 1. 1968: 62-63.
This is a short article, essentially a listing of references of examples of culinary
anthropology writings in existence, claiming that the establishment of an ethnoculinary
journal would be beneficial to the culinary anthropology community.
Jensen, T., Johansson, B., Hansen, G., Huotilainen, A., Mäkelä, J., Roos, G., “Nordic
Childrenʼs Foodscapes: Images and Reflections.” Food, Culture & Society. Vol.12 No. 1.
2009: 25-51.
Ethnographic fieldwork conducted by a team of researchers in Nordic countries
(Sweden, Finland, Denmark, and Norway) discussing the western ʻfoodscape,ʼ more
specifically how children view the modern ʻfoodscape.ʼ Children who participated were
treated more like co-researchers, than simply research subjects, in analyzing their food
choices and the effects of said choices.
Kessler, D. The End of Overeating: Controlling the Insatiable American Appetite. New
York: Rodale, Inc. 2009. Print.
David Kessler is a former FDA commissioner, tackling the American food industry
and its effects it is having on the nationʼs people. He presents issues within the industry
and gives solutions to aiding in the end of growing obesity rates.
*Lofink, H., Ulijaszek, S. “Obesity in Biocultural Perspective.” Annual Review of
Anthropology. Vol. 35. 2006: 337-360.
With the rise of obesity in human populations, peopleʼs relationship with food is
evolving. Looking at food through differing perspectives, such as biological, cultural, and
economic perspectives, this aticle is reviewing the changing patterns and knowledge of
obesity.
5. Ruhlman, M. The Making of a Chef. New York: Henry Holt and Company. 1997. Print.
Journalist Michael Ruhlman documents his experience of being immersed in the
culinary program at the Culinary Institute of America. His goal is to write about how one
learns to become a chef and the process of doing so.
Robbins, J. Diet for a New America: How your food choices affect your health,
happiness and the future life on Earth. Walpole: Stillpoint International Inc. 1987. Print.
An investigation of the food industry, focused on the treatment of animals raised
for dairy, egg, and meat production. Robbins discusses factory farms, environmental
issues, and the American diet, with ways to reduce poor consumption patterns and
move forward towards a healthier and more conscience lifestyle.
Rousseau, S. Food Media: Celebrity chefs and the Politics of Everyday Interference.
Berg. 2012. Print.
Following the ʻcelebrityʼ of the food industry, Signe Rousseau examines the
influence the media and celebrity culture have influenced the food industry, specifically
how it influences peopleʼs day to day eating habits.
Schlosser, E. Fast Food Nation: The dark side of the all-American meal. Mifflin
Company. 2002. Print.
Taking a critical look into the American fast food system, Eric Schlosser
discusses the wide landscape of the fast food industry. He travels to the restaurants
themselves, slaughter houses, and talks to consumers and producers for their views.
Section 2: Development, Globalization & Sustainability
Bricas, N., Raoult-Wack, A. “Ethincal Issues Related to Food Sector Evolution in
Developing Countries: About Sustainability and Equity. Journal of Agricultural and
Environmental Ethics. Vol. 15, No. 3. 202: 323-334.
With the worldʼs population increasing, food demand is increasing alongside it,
this is paired with the rise and introduction of urbanization into developing countries.
6. This article answers many questions surrounded by this dichotomy, concerning themes
often found in anthropology, such as gender, sustainability, and equity (to name a few).
Edelman, M., Haugerud, A. The Anthropology of Development and Globalization.
Oxofrd: Blackwell Publishing. 2005. Print.
Collected essays and articles covering development and globalization, this is a
goodpver view of how anthropology plays into development and globalization. The
essay that currently stands out to me is Chapter 27: “Beyond Development” (Gardner
and Lewis) which discusses the possibility of a ʻpost-developmentʼ era, or if that era
could even exist.
Gilligan, D., Hoddinott, J. “Is There Persistence in the Impact of Emergency Food Aid?
Evidence on Consumption, Food Security, and Assets in Rural Ethiopia.” American
Journal of Agricultural Economics. Vol. 89 No. 2. 2007: 225-242.
Food security is negatively impacted by food aid, even when food consumption is
high. Looking at a case study of a post-drought Ethipoia, this research is attempting to
determine how effective emergency food aid programs are, and if they are long lasting.
Illich, I. “To Hell With Good Intentions.” Speech.
Speaking to a group of American students volunteering in Mexico, Illich accuses
them of a hypocrisy of intentions. By doing what America sees as a helping poor
Mexicans ʻdevelop,ʼ is seen as extremely unhelpful, and harmful towards those being
imposed upon, in this case native Mexicans.
Karim, L. Microfinance and Its Discontents: Women in Debt in Bangladesh. Minneapolis:
Regents of the University of Minnesota. 2011. Print.
The result of ethnographic research on numerous microfinance operations, Karim
looks at the ʻdark sideʼ of the growing fad of microfinance. Through interviews,
participant observation, surveying, and archival research, Karim tell the untold tale of
microfinance and its negative effects on the women it proclaims to empower.
7. Moyo, D. Dead Aid: Why aid is not working and how there is a better way for Africa.
New York: Farrer, Straus and Giroux. 2009. Print.
An economist, Moyo takes a critical look at aid and how it is not helping African
countries, but hindering them through enabling and corruption.
*Phillips, L. “Food and Globalization.” Annual Review of Anthropology. vol. 35. 2006:
37-57.
ʻExploring the theme of food and globalizationʼ this review analyzes how food and
globalization and food have interacted with each other. The ever growing mobility of
people has created incalculable foodscapes, and ultimately a globalized foodscape that
affects all global citizens.
Rapley, John. Understanding Development: Theory and Practice in the Third World.
Boulder: Lynne Reinner Publishers. 2007. Print.
A concise overview of the history of developmental theory in the post WWII
climate. Covering structuralism, modernization theory, dependency theory, neoclassical
theory, and developmental practices between the first, second and third worlds over a
60 year period.
Ruhblom, H. “Swedish Multiculturalism in a Comparative European Perspective.”
Sociological Forum. Vol. 9, No. 4. 1994: (623-640).
Sweden illustrates, more than any other European country, a radical shift from an
ethnically homogenous population to one with mixed ethnic background. Sweden was
never a colonial power, so there was never a flow of peoples after decolonization of
developing countries; however, refugees began flowing in after many of the wars in
Islamic-based countries.
Section 3: Digital & Virtual Anthropology
Bower, B. “Facebook Users are the Real Thing.” Science News. Vol. 177 No. 7. 2010.
Web.
8. This article discusses how college aged Facebook users generally portray
themselves accurately which thus allows for social interactions to feel real. This article
demonstrates how people can use their online lives to reflect their offline lives, which
can lead to some individuals relying on their social life on the internet as their main
social field.
Emmerson, R., Fretz, R., Shaw, L. Writing Ethnographic Fieldnotes. Chicago:
University of Chicago Press. 1995. Print.
A comprehensive guide to conducting and recording ethnographic research.
Discusses methods used in ethnography and how to efficiently note-take and record.
Strickland, B. “Identitiy/Identity Formation.” The Gale Encyclopedia of Psychology.2nd
ed: 322-323. 2001. Web.
This article is on identity and identity formation and how personal identity goes
hand in hand with group (or collective) identity. People from a similar social group will
tend to have similar aspects to their personal identities, which happens in both offline
and online situations.
Section 4: Anthropology of Art
Curtis, G. The Cave Painters: Probing the Mysteries of the Worldʼs First Artists.
New York: Random House. 2006. Print.
A comprehensive introduction to the lavish caves in France and Spain that are
riddled with some of the earliest artistic depictions- cave paintings. Discussing the
plethora of theories about cave art inspirations, and the individuals who rediscovered
and studied the paintings.
Dissanayake, E. What Is Art For? Seattle: University of Washington Press. 1988. Print.
Analyzing Art as a human behavior, Dissanayake attempts to answer the title
question, “What is art for?” Humans have utilized art for thousands of years, for many
reasons, aesthetics and emotion being two, and Dissanyake intends not to fully answer
the question, but the gain further insight on the possible answers.
9. Layton, Robert. The Anthropology of Art. Cambridge: Cambridge University Press.
1991. Print.
Specifying in non-western art, this book looks analytically at the aesthetics
involves in non western cultures and their art forms. Additionally, Latyon discusses the
context in which much of the art is utilized: rituals, power, and other cultural aspects.
Portman, M. “Photography for Anthropologists.” The Journal of the Anthropological
Institute of Great Britain and Ireland. Vol. 25. 1896: 75-87.
This is a very old article, but interesting because Portman is claiming that utilizing
photography in the ethnographic field is essential- especially once back from the field.
This is relevant to today because methods such as ʻlive field notingʼ are surfacing within
ethnography, the utilization of photographs was important in the early days of
anthropology and is still today.
Section 5: Miscellaneous
Moore, H., Sanders, T. Anthropology in Theory: Issues in Epistemology. Malden:
Blackwell Publishing. 2006. Print
A collection of articles discussing anthropological theory, past and present. This
collection serves as a ʻgo-toʼ for references of the different theories and ideas present in
todayʼs anthropology.
Section 6: Blog(s)
“Society for the Anthropology of Food and Nutrition” (SAFN). http://foodanthro.com/
SAFN is a section of the the American Anthropological Association, and this is
their blog. Blog contributors are members of the SAFN, and posts are constantly being
uploaded about various topics in the Anthropology of Food and Nutrition.
“Ethnography Matters: Exploring what it means to be an ethnographer today.” 2011.
http://ethnographymatters.net/
Numerous contributors discussing methods and experiences in ethnography.