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Title Food and cultural studies / Bob Ashley [and others].

Imprint London ; New York : Routledge, 2004.

Item Status

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)