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Society for the Anthropology of Europe Countries, Cultures, Regions, and Territories of Europe |
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Cutting
Costs for College Textbooks -- NPR
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general textbook information
A note on the textbooks: This course will, to a large extent, be taught European style, that is, as far as the texts are concerned, we will use a few original full-length books and articles and only one American-style textbook edited specifically for classroom use. Exams will be open-book essays, so it is important for you to have your own copy of each text, and it is a good idea that you take your reading notes right in your copy of the text itself. Having said that, please note that excellent inexpensive books in many fields are often available online. Today, for example, one can get a very good used copy of Sophie D. Coe’s America's First Cuisines–a “master text” and a genuine classic in the study of the Anthropology of Food–for $8.75, plus standard shipping (see “Available used from about $8.75” on the text webpage). Sidney Mintz’s Sweetness and Power: The Place of Sugar in Modern History--one of the most important Anthropology of Food books written to date--sells for $8.00, plus standard-rate shipping. The course anchor text, The Cultural Feast: An Introduction to Food and Society, 2nd Edition, is currently selling online for about $71.00 (plus standard-rate shipping). (In addition, thousands of books are available free online, full text versions <http://www.d.umn.edu/cla/faculty/troufs/reference/books.html#title>, and might occasionally be useful in one or more of your other courses. For example, Brillat-Savarin’s The Physiology of Taste, often called the first modern work on gastronomy—the study of the relationship between culture and food—is available free online both in English <http://www.gutenberg.org/etext/5434> and in the original French, Physiologie du gout, <http://www.gutenberg.org/etext/22741>. You’re probably already familiar with some of it, like Brillat-Savarin’s dictum: “Tell me what you eat, and I will tell you what you are.") One thing that you should keep in mind when approaching these readings, which I will talk more about the first week of class, is that the exams are open-book. And for that you should normally just need to read the books carefully and be able to discuss them intelligently. That is, you should read these as if you had picked it/them up at an airport or neighborhood bookshop because you were interested in the subject and wanted to know more about it. Some people are used to principally memorizing facts in classes. This class is not one where that is the focus. It is about investigating new topics, reading, listening, synthesizing ideas, thinking, exploring, and becoming familiar enough with the various subjects, peoples and places to carry on an intelligent conversation in modern-day society. And yes, in this class we’re going to try a little tasting also; Ron Haxton of The Kitchen Window in Minneapolis will come up to prepare an authentic Moroccan dinner for the class, 5:00 on the 13th of April. And we’ll have some chocolate on the 21st of April (in part, in honor of Sophie and Michael Coe who wrote another Anthropology of Food classic, The True History of Chocolate), and some animal crackers in a few weeks on the 27th. And on the 16th of April we’ll have a chance to discuss real-life local and regional food issues with Stu Sivertson whose family has been fishing commercially on Lake Superior since 1892, and whose ancestors used hooks like the Norwegian Neolithic fishhook pictured next to Stu’s appearance date in the syllabus. With reference to what I was saying about reading the textbooks, Michael Pollan’s The Omnivore's Dilemma <http://www.d.umn.edu/cla/faculty/troufs/anthfood/aftexts.html#OmnivoresDilemma> is a good example of what I am talking about. It is currently #11 on the New York Times Best Paperback nonfiction list <http://www.nytimes.com/2009/01/11/books/bestseller/bestpapernonfiction.html>, after having been in the top ten for a long, long time. The Omnivore's Dilemma is a book that people in the United States are currently reading, and talking about, just because they're interested in the topic. I doubt if too many of those folks are sitting up nights just memorizing facts from it. If you want to start reading something, have a look at Michael Pollan's shorter work "The Food Issue--An Open Letter to the Next Farmer in Chief" in theThe New York Times Magazine, 9 October 2008 (registration required, but it's free) <http://www.nytimes.com/2008/10/12/magazine/12policy-t.html?sq=food%20issue&st=cse&scp=1&pagewanted=all>. Or, join much of the rest of America and have a look at The Omnivore's Dilemma. (If you’re looking at the book, notice in the end he comes full circle to where our class begins—with foraging, hunting and gathering.) Tim Roufs |
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available online from about $23.00 (+ p/h) | UMD Bookstore | CampusBooks.com | Amazon.com | Barnes and Noble | ecampus.com | half.com |
Parman, Susan.
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available online from about $3.00 (+ p/h) Friedl, Ernestine.
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available online from about $3.50 (+ p/h) Kurlansky, Mark.
Table of Contents
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available online from about $11.00 (+ p/h) Gmelch, Sharon
Contents
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available online from about $2.00 (+ p/h)
Messenger, John C.
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Also highly recommended, |
highly recommended John Millington Synge short biography of John Millington Synge -- Wikipedia
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available online from about $17.50 (+ p/h) Krause Elizabeth L.
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© 1998
- 2010 Timothy G. RoufsPage URL: http:// www.d.umn.edu /cla/faculty/troufs/anth3635/cetexts.html Last Modified 21 October 2009 Site Information ~ Main A-Z Index |
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