Full metadata record
| DC pole | Hodnota | Jazyk |
|---|---|---|
| dc.contributor.author | Siewicz, Agnieszka | |
| dc.date.accessioned | 2014-01-02T07:03:36Z | |
| dc.date.available | 2014-01-02T07:03:36Z | |
| dc.date.issued | 2011 | |
| dc.identifier.citation | AntropoWebzin. 2011, č. 3, s. 143-148. | cs |
| dc.identifier.issn | 1801-8807 | |
| dc.identifier.uri | http://antropologie.zcu.cz/webzin/index.php/webzin/article/view/53 | |
| dc.identifier.uri | http://hdl.handle.net/11025/6714 | |
| dc.description.abstract | The aim of this paper is to show the role of anthropological inquiry in the development of a new, interdisciplinary approach to food in culture - namely: food studies. Early anthropologists, for example, Bronislaw Malinowski and Edward Evans-Pritchard, stressed the social meaning of food while analyzing the outcome of their fieldwork. When the functional approach had been replaced by structuralism, the symbolic meaning of food was given priority. Therefore, Claude Lévi-Strauss constructed his famous culinary triangle to show the connection between culture and nature in human thought; however, the triangle was not based on his own fieldwork, but rather many examples from other works were used to support this theoretical approach. This paper shows that without the theoretical and practical contribution of these three anthropologists, the flourishing of food studies as a new discipline would have been seriously delayed. | en |
| dc.format | 6 s. | cs |
| dc.format.mimetype | application/pdf | |
| dc.language.iso | en | en |
| dc.publisher | AntropoWeb | cs |
| dc.relation.ispartofseries | AntropoWebzin | cs |
| dc.rights | Autoři, kteří chtějí publikovat v tomto časopise, musí souhlasit s následujícími body: Autoři si ponechávají copyright a umožňují časopisu publikovat příspěvky pod Creative Commons Attribution licencí, která umožňuje ostatním sdílet tuto práci s tím, že přiznají jejího autora a první publikování v tomto časopisu. Autorům je dovoleno a doporučováno, aby po publikování svých příspěvků v tomto časopise zpřístupnili svou práci online (například na svých webových stránkách) | cs |
| dc.rights | Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) but only after the final publication. | en |
| dc.subject | kulinární kultury | cs |
| dc.subject | antropologie jídla | cs |
| dc.subject | funkcionalismus | cs |
| dc.subject | strukturalismus | cs |
| dc.title | Anthropology as an inspiration to food studies: building theory and practice | en |
| dc.type | článek | cs |
| dc.type | article | en |
| dc.rights.access | openAccess | en |
| dc.type.version | publishedVersion | en |
| dc.subject.translated | culinary cultures | en |
| dc.subject.translated | food anthropology | en |
| dc.subject.translated | functionalism | en |
| dc.subject.translated | structuralism | en |
| dc.type.status | Peer-reviewed | en |
| dc.type.driver | info:eu-repo/semantics/article | en |
| dc.type.driver | info:eu-repo/semantics/publishedVersion | en |
| Vyskytuje se v kolekcích: | Číslo 3 (2011) Číslo 3 (2011) | |
Soubory připojené k záznamu:
| Soubor | Popis | Velikost | Formát | |
|---|---|---|---|---|
| Siewicz.pdf | Plný text | 95,7 kB | Adobe PDF | Zobrazit/otevřít |
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