ترجمة : أنثروبولوجيا الطعام و تعدد الاختصاصات ل إيغور دي غارين

Abstract EN

Igor de Garin insist on the need to develop multi-disciplinary approch in order to build a real anthropology about food, where foods are for him an essential part of cultural identity, and a sense of belonging for all.

Man is likely to be an avid consumer, but culture plays an important role in adapting it to resolve problems while meeting his nutritional needs in a coherent system.

He also emphasizes the anthropological nature of food through the example of the Massa and Moussey tribes of central and southern Kenya and northern Tanzania, which consume certain foods that serve to confirm the identity of the individual as a cultural entity.

We aimed by translating this article the definition of the anthropology of food, based on missives theorical and practical studies.

on small groups and communities.

by preserving as much as possible its scientific character and originality.

by choosing appropriate words.

to reflect their cultures in multidisciplinary approach.