ANTHROPOLOGY OF FOOD: FOREIGN DISCOURSE OF THE 20TH CENTURY
DOI:
https://doi.org/10.35619/ucpmk.50.969Keywords:
food, food anthropology, food practices, functionalism, structuralism, materialist approach, cultural anthropologyAbstract
The purpose of the article is to consider the specific and development trajectory of the foreign anthropological and ethnographical discourse in the 20 th century, in the frameworks of which food is studied as a socio-cultural phenomenon and different food practices.
Methodology of the research. In the article, the historical approach was used to follow the dynamics of approaches in measures of food anthropology and also the method of content-analysis which allowed to single out the key aspects and ideas in the scientists-anthropologists9 works of the 20 th century.
Results. The foreign (mostly Western) studios presented in this article, such as functionalist, structuralist, materialist, and feminist approaches, laid the foundation for the further development of anthropological discourse on food in the late 20 th
and early 21 st centuries. Is it confirmed that the study of the structural features of food and eating practices has played an
important role in the process of analyzing gender norms and the differentiation of labor between cultures. The article notes the
ever-growing number of studies that examine the role of food in the modern world and outlines the scope of the discussions
and theoretical specializations presented in them, which reflect the level of conceptualization of food anthropology and Food
Studies, which is also evident in the number of readers, journals, and research programs.
Scientific novelty is that it is the first time that the dynamics and vector of development of the foreign anthropological discourse of the 20 th century related to the study of food as a socio-cultural phenomenon and the study of world food practices are considered within the framework of Ukrainian cultural studies.
Practical meaning. The results of the research are interdisciplinary and that9s why can be used for developing and teaching the following courses as «Cuisines of the World», «Cultural Anthropology», «Food Anthropology», etc.
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