Anthropology of Food and Body or Decantations

Anthropology of Food and Body: Gender, Meaning and Power

Author: Carole Counihan

The Anthropology of Food and Body explores the way that making, eating, and thinking about food reveal culturally determined gender-power relations in diverse societies. Carole M. Counihan takes a cross-cultural approach to ask compelling questions about eating disorders, body dissatisfaction, bodily changes in reproduction, and gender differences around food.

Using ethnographic data from her fieldwork in Europe and the U.S., the author addresses issues around food, culture and gender such as: What powers do women gain and lose through their control over food preparation and distribution? What do food images in children's fantasy stories tell us about their sense of self? How do beliefs about eating and intercourse in different cultures reflect and affect gender ideology? How does the objectification of the female body subordinate women, and how can women challenge it? And how do pregnancy and birth affect women's body image and empowerment? This book brings feminist and anthropological theories to bear on these provocative issues and will interest anyone investigating the relationship between food, the body, and cultural notions of gender.

New interesting book: Chef in Your Backpack or Guy Cant Cook

Decantations: Reflections on Wine by the New York Times Wine Critic

Author: Frank J Prial

Frank J. Prial has written authoritative and entertaining wine articles for The New York Times for over 25 years. His pieces have delighted wine lovers of all ages with celebrations of old favorites and forays into new tastings from around the world. In Decantations, Prial's first book since Wine Talk was published in 1978, the wine master's finest columns are gathered on everything from imbibing with the Rothschilds in France to stalking Zinfandels and Chardonnays in Africa.

This robust collection of articles, organized by topic, include informative, humorous, and sometimes unorthodox observations on wine making, wine families, wine personalities and the wine business, as well as tips on ordering, tasting, and enjoying wine. An essential book for lovers of wine and lovers of lovers of wine.

Kirkus Reviews

Unlike Rod Phillips (see above), New York Times wine critic Prial can be both stiff and fawning, but he brings to his reporting two invaluable qualities: he's been on the beat for 30 years, and he keeps an eye skinned for the beat less beaten. For his first book since "Wine Talk" (1978), Prial gathers pieces that he's contributed to his "Wine Talk" column over the last 20 years. Status-conscious to a fault and given to a degree of toadyism-"urbane doyen," "golden Lexus," and "a double magnum for $8,000" fall from his lips like crumbs from dry toast-he can also be lazy, as when he builds an entire article out of pull-quotes from A. J. Liebling's Between Meals. Fortunately, however, he has much of interest to say about the culture of wine (he doesn't waste much time with tasting notes), informative and fascinating things that allow wine's bigger picture to take shape. There is a terrific column on the Irish immigrants to France, the "Wild Geese" who lent their names to Lynch-Bages and Leoville-Barton. There is time well-spent with small producers, including an extended article on the "garagistes" of France and cult wines and custom-crush operations of California, and three good columns on Randall Grahm of Bonny Doon, who is always happy to administer some much-needed oxygen to the rarified world of making wine. Prial is good at the odd angle-how "alternative wood products" are used to put the oak in Chardonnay, or how the Scots make wine out of silver birch-and his moments of humor come like fat drops of rain after a Sonoma summer: One January ("the time of year when even normally prudent people lose all sense of caution"), he makes a prediction that "Four more bottles of winebearing Thomas Jefferson's initials will mysteriously turn up at a wine auction in Zurich." Like a good newspaperman, Prial deploys his nose for the story before taking in the bouquet.