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Food, history and culture

Food carries material and symbolic weight, shaping social distinctions, shared meals and global trade. These curations cover the anthropology of food, the postwar rise of fast food, which was built for speed and mass commercial sale, and how culinary traditions around the world evolve from regional ingredients and techniques.

How food, history, and power shape the anthropology of food

The anthropology of food traces food's material and symbolic importance and how these intersect, including food's role in social distinctions, shared meals, industrialization, and global labor and commodity chains. These lessons answer how food connects history and power, helping readers understand how food systems and meanings change over time. They follow the links between food, historical identity, and economic change.

by Curiate·the anthropology of food

From automats to postwar fast food

The rise of fast food in post-war America is the growth of mass-produced food designed for commercial resale, with a strong priority placed on speed of service. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and wage workers.

by Curiate·the rise of fast food in post-war america

How culinary traditions around the world evolve

Culinary traditions around the world are styles of cooking characterized by distinctive ingredients, techniques, and dishes, usually associated with a specific culture or geographic region. They evolve from regional resources, with climate, agriculture, trade routes, and cultural exchanges shaping their distinctive flavors and practices.

by Curiate·culinary traditions around the world

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