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001 on1154521474
003 OCoLC
005 20210702122952.7
006 m o d
007 cr cnu---unuuu
008 200517t20202020enk ob 001 0 eng d
015 GBC057949|2bnb
016 7 019791113|2Uk
019 1154662589|a1160085257|a1165398323|a1192554122
020 9781526134769|q(electronic book)
020 1526134764|q(electronic book)
020 9781526134776|q(ePub ebook)
020 1526134772
020 |z1526134756
020 |z9781526134752
035 (OCoLC)1154521474|z(OCoLC)1154662589|z(OCoLC)1160085257
|z(OCoLC)1165398323|z(OCoLC)1192554122
037 22573/ctv11g8zt8|bJSTOR
040 YDX|beng|erda|epn|cYDX|dN$T|dJSTOR|dEBLCP|dYDXIT|dOCLCF
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043 e-uk---
049 RIDW
050 4 GT2850|b.W37 2020
072 7 SOC|x015000|2bisacsh
072 7 SOC|x022000|2bisacsh
072 7 SOC|x055000|2bisacsh
082 04 394.1/2|223
090 GT2850|b.W37 2020
100 1 Warde, Alan,|0https://id.loc.gov/authorities/names/
n83063858|eauthor.
245 14 The social significance of dining out :|ba study of
continuity and change /|cAlan Warde, Jessicsa Paddock and
Jennifer Whillans.
264 1 Manchester [UK] :|bManchester University Press,|c2020.
264 4 |c©2020
300 1 online resource
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references and index.
505 0 Front matter -- Cover -- Half-title -- Title page --
Copyright page -- Contents -- Figures -- Tables -- Notes
on authors -- Acknowledgements -- Part I: Introduction --
Dining out -- Method and context -- Part II:
Familiarisation -- Patterns of dining out -- The meaning
of eating out -- Part III: Informalisation -- Food at home
-- Domestic hospitality -- Restaurant performances --
Organising eating -- Part IV: Diversification -- Regard
for variety -- Aesthetics, enthusiasm and culinary
omnivorousness -- Landscape of variety -- Part V:
Continuity and change -- The practice of eating out
505 8 Explaining continuity and change -- Methodological
appendix -- References -- Index
520 The book reports on a major research project on changes in
dining out in three cities in England. It compares
systematically popular practice in 1995 and 2015.
Differences in taste and behaviour surrounding eating in
restaurants and as guests of friends are put in the
context of wider social and cultural trends.
588 0 Online resource; title from digital title page (viewed on
June 09, 2020).
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Food habits|xSocial aspects.|0https://id.loc.gov/
authorities/subjects/sh2009125331
650 0 Restaurants|0https://id.loc.gov/authorities/subjects/
sh85113249|xSocial aspects.|0https://id.loc.gov/
authorities/subjects/sh00002758
650 0 Dinners and dining|0https://id.loc.gov/authorities/
subjects/sh85038076|xSocial aspects.|0https://id.loc.gov/
authorities/subjects/sh00002758
650 7 Food habits|xSocial aspects.|2fast|0https://
id.worldcat.org/fast/930819
650 7 Restaurants|xSocial aspects.|2fast|0https://
id.worldcat.org/fast/1095957
650 7 Restaurants.|2fast|0https://id.worldcat.org/fast/1095907
650 7 Dinners and dining|xSocial aspects.|2fast|0https://
id.worldcat.org/fast/893960
650 7 Dinners and dining.|2fast|0https://id.worldcat.org/fast/
893952
655 4 Electronic books.
700 1 Paddock, Jessica,|0https://id.loc.gov/authorities/names/
no2010021640|eauthor.
700 1 Whillans, Jennifer,|eauthor.
776 08 |iPrint version:|z1526134756|z9781526134752
|w(OCoLC)1120094030
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=2473852|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20210708|cEBSCO|tEBSCOebooksacademic NEW 5016 |lridw
994 92|bRID
