Food in the Social Order

This book examines the sociocultural dynamics behind food – dynamics such as access to foods at the domestic level, the cultural influences training tastes, or the micro-politics that govern its distribution – through the lenses of three communities: the Oglala, a Southern community, and an Italian-American community. Contributors: Mary Douglas, William K. Powers, Marla M.N. Powers, Tony Larry Whitehead, Judith G. Goode, Karen Curtis, Janet Theophano, and Jonathan Gross.

Mary Douglas was Avalon Foundation chair in the humanities at Northwestern University.