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Food and Thought

Food and Thought. Ethnoscience and Folk Taxonomies. How do people classify their world?. Folk Taxonomies or Folk Classification. A hierarchical system of classification. Ethnoscience. determine the structural categories that members of a culture share

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Food and Thought

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  1. Food and Thought

  2. Ethnoscience and Folk Taxonomies How do people classify their world?

  3. Folk Taxonomies or Folk Classification A hierarchical system of classification

  4. Ethnoscience • determine the structural categories that members of a culture share • identify the principles (rules) by which people classify their universe • analyze principles to determine relationships between (food) categories

  5. Basic categories - all food

  6. 2 ways to create a classification or taxonomy • Use your own categories - those assigned by the researcher • Use the categories that the people themselves use

  7. Linguistic theory Phonetics (production & reception of sounds) Phonemics (meaning of sounds)

  8. Etic categories • researcher imposed categories • are external to the culture • are good for cross-cultural comparisons • or for when can not determine a culture’s own categories • archaeologists - don’t know what people called material objects or parts of culture • Cultural materialism seeks to identify etic explanations

  9. Emic categories • categories that are specific to the culture or people under study • discover and describe the structural units of a culture in it’s own terms • use native categories/terminology • can understand how people perceive of their world by how they talk about it

  10. Goal of emic analysis: reveal the cognitive world of members of a culture

  11. How do you do an emic analysis? informant or written texts discern the boundaries of categories analyze and show how categories are related (may be hierarchical or developmental, or sequential)

  12. What does it tell you if a culture lumps together or separates certain types of foods?

  13. Can do emic analysis of any component of food and culture • Food items – all edible • Meal items • Breakfast, snacks, lunch, drinks, dinner • ethnozoology, ethnobotany • smell, taste, food, methods of preparation

  14. Methods/Procedure • Determine/identify terms used by members of a culture • work with one individual or number of persons • Produce a chart of terms and relationships • Verify chart with informant • Determine the underlying structures or rules of organization

  15. What types of associations or structures might be revealed? • historical associations that do not seem obvious • food taboos • foods habits that develop from migration patterns or immigration • mental associations that may help with dietary and health changes

  16. ETHNOSCIENCE OF FOOD CATEGORIES- Extra credit Identify and analyze the emic food categories of an individual. Interview someone and ask them to tell you about a food category from the list provided. You should follow their organizational categories. Create a chart (1 page) of their food organization Have your subject examine the chart to see if it looks accurate Write a one page analysis of their emic food categories.

  17. DESSERTS SALADS SNACK FOODS BREAKFAST FOODS LUNCH FOODS DRINKS/BEVERAGES HOLIDAY FOODS FAST FOOD DINNER/MAIN MEALS VEGETABLES STARCHES SOUPS PASTA ETHNIC FOODS PARTY FOODS (football game, wedding, specify type of party) RESTAURANT FOOD (can include fast food)

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