| Description |
1 online resource (viii, 240 pages) : illustrations. |
| Series |
Studies in consumption and markets
|
|
Studies in consumption and markets.
|
| Bibliography |
Includes bibliographical references (pages 211-228) and index. |
| Contents |
Food-cultural studies : three paradigms -- The raw and the cooked -- Food, bodies, and etiquette -- Consumption and taste -- The national diet -- The global kitchen -- Shopping for food -- Eating in -- Eating out -- Food writing -- Television chefs -- Food ethics and anxieties. |
| Summary |
"Food and Cultural Studies re-examines the interdisciplinary history of food studies, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias's historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as divserse as food and nation, the gendering of eating in, the phenomenon of TV chefs, food-related moral panics and the ethics of vegetarianism." |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America |
| Subject |
Food habits.
|
|
Food preferences.
|
| Genre/Form |
Electronic books.
|
|
Electronic books.
|
| Added Author |
Ashley, Bob, 1946-
|
| Other Form: |
Print version: Food and cultural studies. London ; New York : Routledge, 2004 0415270383 0415270391 (DLC) 2003025743 (OCoLC)53830879 |
| ISBN |
0203646916 (electronic bk.) |
|
9780203646915 (electronic bk.) |
|
0415270391 (Paper) |
|
0415270383 (hardback) |
|
9780415270380 |
|
9780415270397 |
|
