Eating Spring Rice is the first major ethnographic study of HIV/AIDS in China. Drawing on more than a decade of ethnographic research (1995-2005), primarily in Yunnan Province, Sandra Teresa Hyde chronicles the rise of the HIV epidemic from the years prior to the Chinese government's acknowledgement of this public health crisis to post-reform thinking about infectious-disease management. Hyde combines innovative public health research with in-depth ethnography on the ways minorities and sex workers were marked as the principle carriers of HIV, often despite evidence to the contrary. Hyde approaches HIV/AIDS as a study of the conceptualization and the circulation of a disease across boundaries that requires different kinds of anthropological thinking and methods. She focuses on "everyday AIDS practices" to examine the links between the material and the discursive representations of HIV/AIDS. This book illustrates how representatives of the Chinese government singled out a former kingdom of Thailand, Sipsongpanna, and its indigenous ethnic group, the Tai-Lüe, as carriers of HIV due to a history of prejudice and stigma, and to the geography of the borderlands. Hyde poses questions about the cultural politics of epidemics, state-society relations, Han and non-Han ethnic dynamics, and the rise of an AIDS public health bureaucracy in the post-reform era.

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Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

Lush Life is a California dream of a cookbook that will inspire readers to eat and drink what's in season, grow their own, cook it fresh, and pour a luscious beverage.

The contributors explore modes of social and psychological experience, the constitution of the subject, and forms of subjection that shape the lives of Basque youth, Indonesian artists, members of nongovernmental HIV/AIDS programmes in China and Zaire, and psychiatrists and their patients in Morocco and Ireland.

Winner of the CHOICE Outstanding Academic Title of the Year Award 2017. Interest in the anthropology of food has grown significantly in recent years. This is the first handbook to provide a detailed overview of all major areas of the field. 20 original essays by leading figures in the discipline examine traditional areas of research as well as cutting-edge areas of inquiry. Divided into three parts – Food, Self and Others; Food Security, Nutrition and Food Safety; Food as Craft, Industry and Ethics – the book covers topics such as identity, commensality, locality, migration, ethical consumption, artisanal foods, and children's food. Each chapter features rich ethnography alongside wider analysis of the subject. Internationally renowned scholars offer insights into their core areas of specialty. Examples include Michael Herzfeld on culinary stereotypes, David Sutton on how to conduct an anthropology of cooking, Johan Pottier on food insecurity, and Melissa Caldwell on practicing food anthropology. The book also features exceptional geographic and cultural diversity, with chapters on South Asia, South Africa, the United States of America, post-socialist societies, Maoist China, and Muslim and Jewish foodways. Invaluable as a reference as well as for teaching, The Handbook of Food and Anthropology serves to define this increasingly important field. An essential resource for researchers and students in anthropology and food studies.

'Janella challenges our perception of food and the part it plays in our everyday lives. But hey, it works and her recipes are delicious. I never considered that red quinoa, tamari, silken tofu & kombu would ever be part of my cooking repertoire but now I can't live without them! Thanks Janella!' - Award-winning restaurateur, chef and popular food celebrity Gary Mehigan Janella Purcell is passionate about good food and feeling great. And she wants to share her knowledge. Drawing inspiration from Traditional Chinese Medicine as well as the Japanese macrobiotic diet, Janella's recipes encompass what we should be eating in each season and the sorts of foods our bodies need to remain healthy and strong. Just as importantly, Janella's food is simply delicious. Open the book and enjoy the range of beautiful and easy recipes that take you from breakfast through to dessert with yummy, healthy drinks and snacks for any hour. Dedicated to a core philosophy of food as medicine and focusing on gluten-free, dairy-free, vegan and vegetarian options, Eating for the Seasons is a refreshing and entirely delicious approach to food and flavours that might just change your outlook, your health and your life.