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  • 1
    Article
    Article
    In:  Global contact and early industrialization 3, 2014, S. 373-416
    Language: English
    Titel der Quelle: Global contact and early industrialization
    Angaben zur Quelle: 3, 2014, S. 373-416
    Note: Priscilla Parkhurst Ferguson
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  • 2
    Article
    Article
    In:  A _Cultural history of food in the modern age 2012, S. 111-126
    Language: English
    Titel der Quelle: A _Cultural history of food in the modern age
    Angaben zur Quelle: 2012, S. 111-126
    Note: Priscilla Parkhurst Ferguson
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  • 3
    Online Resource
    Online Resource
    Berkeley : University of California Press
    ISBN: 9780520273924
    Language: English
    Pages: Online-Ressource (297 p)
    Series Statement: California Studies in Food and Culture v.50
    Series Statement: California Studies in Food and Culture Ser. v.50
    Parallel Title: Print version Word of Mouth : What We Talk About When We Talk About Food
    DDC: 394.1
    Keywords: Food -- Social aspects ; Food -- Cross-cultural studies ; Food habits -- Cross-cultural studies ; Electronic books ; Electronic books
    Abstract: Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change?  Answers to this question demand a mastery of food
    Description / Table of Contents: Cover; Word of Mouth; Title; Copyright; Dedication; CONTENTS; Prologue: Talking About Food; PART I. FROM TALK TO TEXT; 1. Thinking About Food; 2. The Perils and Pleasures of Consumption; 3. Texts Take Over; PART II. NEW COOKS, NEW CHEFS; 4. Iconic Cooks; 5. Chefs and Chefing; PART III: THE CULINARY LANDSCAPE IN THE TWENTY-FIRST CENTURY; 6. Dining on the Edge; 7. Haute Food; Epilogue: Last Words-Ratatouille; Acknowledgments; Notes; Bibliography; Index
    Note: Description based upon print version of record
    URL: Volltext  (lizenzpflichtig)
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  • 4
    Book
    Book
    Berkeley : University of California Press
    ISBN: 9780520273924
    Language: English
    Pages: XXIV, 271 S.
    Series Statement: California studies in food and culture 50
    DDC: 394.12
    RVK:
    Note: Literaturverz. S. 251 - 265
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  • 5
    Online Resource
    Online Resource
    Oakland, Calif. [u.a.] : Univ. of California Press
    ISBN: 9780520273924
    Language: English
    Pages: XXIV, 271 S. , Ill.
    Edition: Online-Ausg. Palo Alto, Calif. ebrary Online-Ressource
    Series Statement: California studies in food and culture 50
    Series Statement: California studies in food and culture
    DDC: 394.12
    Keywords: Food Social aspects ; Food Cross-cultural studies ; Food habits Cross-cultural studies ; Electronic books
    Note: Includes bibliographical references and index. - Description based on print version record
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  • 6
    E-Resource
    E-Resource
    Berkeley : University of California Press
    ISBN: 9780520273924 , 9780520958968 (Sekundärausgabe)
    Language: English
    Pages: 297 p.
    Edition: Online-Ausg. Online-Ressource ISBN 9780520958968
    Edition: [Online-Ausg.]
    DDC: 394.1
    RVK:
    Keywords: Online-Publikation
    Abstract: Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change?  Answers to this question demand a mastery of food...
    Note: Description based upon print version of record , Online-Ausg.:
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  • 7
    ISBN: 0804738440 , 0804738459
    Language: English
    Pages: x, 646 p , 26 cm
    Uniform Title: La Misère du monde 〈engl.〉
    DDC: 305.560944
    Keywords: Marginality, Social France ; Poor France ; People with social disabilities France ; France Social conditions ; 1945- ; Frankreich ; Soziale Situation ; Gesellschaft ; Krise ; Offenes Interview ; Frankreich ; Unterschicht ; Gesellschaftsbild ; Offenes Interview ; Armut
    Description / Table of Contents: Includes bibliographical references and index
    Note: "Of the 69 articles or interviews in La misère du monde, 54 appear in this edition in addition to the methodological discussion of 'Understanding.' Articles were omitted for reasons of redundancy for a non-French audience or where the interviewees occupied very distinctively French positions ..."--P. ix
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  • 8
    Article
    Article
    In:  The _Journal of the Royal Anthropological Institute, N.S. 7/4, 2001, S.801-802.
    Titel der Quelle: The _Journal of the Royal Anthropological Institute, N.S.
    Angaben zur Quelle: 7/4, 2001, S.801-802.
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  • 9
    Online Resource
    Online Resource
    Berkeley, CA : University of California Press
    ISBN: 9780520958968
    Language: English
    Pages: 1 Online-Ressource (302 p.)
    Edition: Issued also in print
    Series Statement: California Studies in Food and Culture 50
    Parallel Title: Erscheint auch als
    DDC: 394.1
    Keywords: Food habits Cross-cultural studies ; Food habits Cross-cultural studies ; Food Cross-cultural studies ; Food Cross-cultural studies ; Food Social aspects ; SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) ; Electronic book ; Electronic books Cross-cultural studies
    Abstract: Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it.  What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change?  Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it
    Note: Frontmatter , Contents , Prologue: Talking About Food , Part I. From Talk to Text , Part II. New Cooks, New Chefs , Part III. The Culinary Landscape in the Twenty-First Century , Epilogue: Last Words-Ratatouille , Acknowledgments , Notes , Bibliography , Index , Issued also in print , In English
    URL: Cover
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