The core of the research reported in this study was a survey of men and women 55 years and older sampled from a comprehensive list of residents. The authors asked questions about social networks, control over household assets, household composition, life satisfaction, and subjective health, among other things. The social network questions had been used in an earlier study done in Kentucky. Nearly everything else had been developed for the Delhi study. The findings were similar to those in the earlier study: the size of people's networks does not decline materially until they are older (80 plus). Age itself did not seem that important, but health was crucial. Persons who reported they were healthy had larger networks.

As one might expect, joint family life has great impact on the nature of social life among older people. This has to do with the big difference in the situation of men and women in India. In addition to being patrilineal kin groups, joint families are dominated by male economic interests. The males as a collective group inherit property. Women have much less control of household assets. This ethnographic fact appeared very clearly in the answers to questions about participation in household decision making. High involvement in decisions, which the authors construed as a measure of power, spilled over into other aspects of the social aging process. Persons who were powerful in their households tended to have large networks, better subjective health, and much higher life satisfaction. They also tended to be men. The women tended to have small networks, low life satisfaction, lower subjective health, and less power. These differences between men and women were all substantial and highly significant. Gender is an extraordinarily important factor in the outcomes of social aging processes in India.

This book presents case studies that address how to improve the use of applied or policy research done by anthropologists. It documents the applications of anthropology and in so doing, improves practice. The case studies treat the problem of knowledge use from a variety of perspectives.

This book presents case studies that address how to improve the use of applied or policy research done by anthropologists. It documents the applications of anthropology and in so doing, improves practice. The case studies treat the problem of knowledge use from a variety of perspectives.

A groundbreaking, comprehensive anthology. Scholars have traced applied anthropology as far back as the classical age, when Greek rulers gathered data about neighbouring people in order to inform Greek foreign policy. Most anthropology ever since has had a practical focus: knowledge for the sake of knowledge is valuable; knowledge with practical applications is even more so. The authors focus on how the field of anthropology can best be utilised practically today. In making their arguments, they consider past, present, and future trends in applied anthropology, especially with regard to issues such as globalisation, ethnographic research, and governmental policies. This anthology focuses on how people can make their training in anthropology work for them in seemingly unrelated fields. Specific topics covered include: anthropology and development, the environment, agricultural anthropology, health and medicine, nutritional anthropology, displacement and resettlement, business and industry, anthropology applied to education, applied anthropology and the aged, and emerging trends in applied anthropology. Collects together contributions from key thinkers in the field.

Applied Anthropology: An Introduction (3rd edition) is a text focused on the use of the methods and theories of anthropology to solve the practical problems of human communities. It addresses a wide range of problem-solving practices in two large categories: development and research. The development-focused chapters include action research/participatory action research, cultural action, collaborative research, cultural brokerage, and social marketing. The research-focused chapters include social impact assessment, evaluation, and cultural resource management. Each chapter includes a defining statement about the approach considered and discussion of key concepts, a discussion of the basic process, and one or more case studies. These materials are supplemented with chapters on many domains of application and roles which applied anthropologists activate. These are coupled with chapters on the history of the development of applied anthropology, ethics, anthropology in development, and policy. The book concludes with a chapter on work-related issues such as employment and funding opportunities.

Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The recipes are flavored with humorous details such as "[for] those who thought they could not eat parsnips" and "Granny used to beat 'em [biscuits] with a musket." Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.

The social life of older rural Americans is made up of relationships formed through kinship, their neighborhoods, and the organizations to which they belong. These social institutions are shaped by the ways people use them, and therefore change through time. In this precedent-setting study, John van Willigen uses the concept of social network to investigate life-course changes in the relationships of older people within the context of community history.

Gettin' Some Age on Me grew out of a study of more than 130 older people in a rural Kentucky county. They were interviewed concerning their relationships with others, and data were collected on the give and take of support that is part of their social life. An understanding of community life and history, developed through interviews and period documentation, provided a context for understanding the changes these people have experienced over time. Finally, related studies by other researchers provided a framework for interpreting rural and urban differences.

Van Willigen skillfully interweaves these various accounts to reveal fundamentally important patterns. It is clear that these other people should be viewed not as dependent and isolated but as important sources for social support; that even though their social relationships decline in number late in life, early in the post retirement period there is an apparent increase in social involvement; and that older people are much less isolated in the rural community studied than in many urban areas.

This book makes a substantial contribution to the very limited literature on aging in rural America. It is important reading for social gerontologists and for all social scientists with an interest in American communities.

Kitchens serve as more than a place to prepare food; they are cornerstones of the home and family. Just as memories are passed down through stories shared around the stove, recipes preserve traditions and customs for future generations. The rich, diverse heritage of Kentucky's culinary traditions offers a unique way to better understand and appreciate the history of the commonwealth. The Historic Kentucky Kitchen assembles more than one hundred dishes from nineteenth and twentieth-century Kentucky cooks. Deirdre A. Scaggs and Andrew W. McGraw collected recipes from handwritten books, diaries, scrapbook clippings, and out-of-print cookbooks from the University of Kentucky Libraries Special Collections to bring together a variety of classic dishes, complete with descriptions of each recipe's origin and helpful tips for the modern chef. The authors, who carefully tested each dish, provide recipe modifications and substitutions for rare and hard-to-find ingredients. This entertaining cookbook also serves up famous Kentuckians' favorite dishes, such as John Sherman Cooper's preferred comfort food (eggs somerset) and Lucy Hayes Breckinridge's "excellent" fried oysters. The recipes are flavored with humorous details such as "[for] those who thought they could not eat parsnips" and "Granny used to beat 'em [biscuits] with a musket." Accented with historic photographs and featuring traditional meals ranging from skillet cakes to spaghetti with celery and ham, The Historic Kentucky Kitchen presents a novel and tasty way to experience the history of the Bluegrass State.

Food is a significant part of our daily lives and can be one of the most telling records of a time and place. Our meals -- from what we eat, to how we prepare it, to how we consume it -- illuminate our culture and history. As a result, cookbooks present a unique opportunity to analyze changing foodways and can yield surprising discoveries about society's tastes and priorities.

In Kentucky's Cookbook Heritage, John van Willigen explores the state's history through its changing food culture, beginning with Lettice Bryan's The Kentucky Housewife (originally published in 1839). Considered one of the earliest regional cookbooks, The Kentucky Housewife includes pre--Civil War recipes intended for use by a household staff instead of an individual cook, along with instructions for serving the family. Van Willigen also shares the story of the original Aunt Jemima -- the advertising persona of Nancy Green, born in Montgomery County, Kentucky -- who was one of many African American voices in Kentucky culinary history.

Kentucky's Cookbook Heritage is a journey through the history of the commonwealth, showcasing the shifting priorities and innovations of the times. Analyzing the historical importance of a wide range of publications, from the nonprofit and charity cookbooks that flourished at the end of the twentieth century to the contemporary cookbook that emphasizes local ingredients, van Willigen provides a valuable perspective on the state's social history.

The foods Kentuckians love to eat today -- biscuits and gravy, country ham and eggs, soup beans and cornbread, fried chicken and shucky beans, and fried apple pie and boiled custard -- all were staples on the Kentucky family farms in the early twentieth century. Each of these dishes has evolved as part of the farming lifestyle of a particular time and place, utilizing available ingredients and complementing busy daily schedules. Though the way of life associated with these farms in the first half of the twentieth century has mostly disappeared, the foodways have become a key part of Kentucky's cultural identity. In Food and Everyday Life on Kentucky Family Farms, 1920--1950, John van Willigen and Anne van Willigen examine the foodways -- the practices, knowledge, and traditions found in a community regarding the planting, preparation, consumption, and preservation -- of Kentucky family farms in the first half of the last century. This was an era marked by significant changes in the farming industry and un rural communities, including the introduction of the New Deal market quota system, the creation of the University of Kentucky Agricultural Extension Service, the expansion of basic infrastructures into rural areas, the increased availability of new technologies, and the massive migration from rural to urban areas. The result was a revolutionary change from family-based subsistence farming to market-based agricultural production, which altered not only farmers' relationships to food in Kentucky but the social relations within the state's rural communities. Based on interviews conducted by the University of Kentucky's Family Farm Project and supplemented by archival research, photographs, and recipes, Food and Everyday Life on Kentucky Family Farms, 1920--1950 recalls a vanishing way of life in rural Kentucky. By documenting the lives and experiences of Kentucky farmers, the book ensures that traditional folk and foodways in Kentucky's most important industry will be remembered.

" Whereas most crops drive farmers apart as they compete for the best prices, the price controls on tobacco bring growers together. The result is a culture unlike any other in America, one often forgotten or overlooked as federal and state governments fight over the spoils of the tobacco settlement. Tobacco Culture describes the process of raising a crop of burley from the perspective and experience of the farmers themselves. In the process of gathering information for the book, the authors performed most steps in the tobacco production process, from dropping plants, burning seedbeds, topping, and cutting to stripping and baling the finished product. Van Willigen and Eastwood document both present practices and historical developments in tobacco farming at the very moment a way of life stands poised for dramatic change. In addition to growing practices, the authors found other common threads linking growers and tobacco producing regions. Where tobacco is grown, it often becomes the major cash crop and carries the health of the economy. Farmer Oscar Richardson states, "It's bread and butter. It's the industry of the community, the state as a whole.... You take tobacco out of Kentucky and this farmland wouldn't be worth a nickel." Combining cultural anthropology and oral history, John van Willigen and Susan Eastwood have created a remarkable portrait of the heart of the burley belt in Central Kentucky.

Applied Anthropology: An Introduction (3rd edition) is a text focused on the use of the methods and theories of anthropology to solve the practical problems of human communities. It addresses a wide range of problem-solving practices in two large categories: development and research. The development-focused chapters include action research/participatory action research, cultural action, collaborative research, cultural brokerage, and social marketing. The research-focused chapters include social impact assessment, evaluation, and cultural resource management. Each chapter includes a defining statement about the approach considered and discussion of key concepts, a discussion of the basic process, and one or more case studies. These materials are supplemented with chapters on many domains of application and roles which applied anthropologists activate. These are coupled with chapters on the history of the development of applied anthropology, ethics, anthropology in development, and policy. The book concludes with a chapter on work-related issues such as employment and funding opportunities.