{"id":361200,"date":"2026-08-01T05:37:19","date_gmt":"2026-08-01T05:37:19","guid":{"rendered":"https:\/\/peraltafinancing.com\/anthropology\/at-the-intersection-of-academic-inquiry-and-public-culinary-performance-in-the-work-of-scott-barton-foodanthropology\/"},"modified":"2026-08-01T05:37:19","modified_gmt":"2026-08-01T05:37:19","slug":"at-the-intersection-of-academic-inquiry-and-public-culinary-performance-in-the-work-of-scott-barton-foodanthropology","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=361200","title":{"rendered":"At the Intersection of Academic Inquiry and Public Culinary Performance in the work of Scott Barton \u2013 FoodAnthropology"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"post-18418\">\n<p>\t<!-- .entry-header --><\/p>\n<div class=\"entry-content\">\n<p class=\"wp-block-paragraph\">David Sutton<\/p>\n<p class=\"wp-block-paragraph\">In this installment of the <a href=\"https:\/\/foodanthro.com\/food-anthropology-history\/\" target=\"_blank\" rel=\"noopener\">SAFN video series<\/a> on the origins and development of food anthropology I talk with Dr. Scott Barton (University of Notre Dame) about moving from a career as a professional chef into academia, about combining anthropology with performance studies, the power of thinking through repasts, the ways that in Brazil sacred and ordinary meanings of food are transacted on a daily basis, designing a <a href=\"https:\/\/my.matterport.com\/show\/?m=B8ru5vyK3da\" target=\"_blank\" rel=\"noopener\">museum exhibit<\/a> in the wake of Black Lives Matter, and many other trenchant topics in food anthropology. Join us!<\/p>\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n<p>\n<span class=\"embed-youtube\" style=\"text-align:center; display: block;\"><iframe loading=\"lazy\" title=\"Scott Barton Interview\" width=\"840\" height=\"473\" src=\"https:\/\/www.youtube.com\/embed\/S1AVw-fsfLI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/span>\n<\/p>\n<\/figure>\n<p><h3 class=\"jp-relatedposts-headline\"><em>Related<\/em><\/h3>\n<\/p><\/div>\n<p><!-- .entry-content --><\/p>\n<p>\t<!-- .entry-footer --><\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>David Sutton In this installment of the SAFN video series on the origins and development of food anthropology I talk with Dr. Scott Barton (University of Notre Dame) about moving from a career as a professional chef into academia, about combining anthropology with performance studies, the power of thinking through repasts, the ways that in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":361201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11767],"tags":[38428,5389,18411,15290,11535,37207,5786,5294,259,418],"dealstore":[],"offerexpiration":[],"class_list":["post-361200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anthropology","tag-academic","tag-barton","tag-culinary","tag-foodanthropology","tag-inquiry","tag-intersection","tag-performance","tag-public","tag-scott","tag-work"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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