ISBN:
0203646916
,
9780203646915
Language:
English
Pages:
Online Ressource (viii, 240 pages)
,
illustrations.
Series Statement:
Studies in consumption and markets
Parallel Title:
Print version Food and cultural studies
DDC:
394.12
Keywords:
Habitudes alimentaires
;
Préférences alimentaires
;
Food habits
;
Food preferences
;
Food habits
;
Food preferences
;
Electronic books. -- local
;
Food habits
;
Food preferences
;
SOCIAL SCIENCE ; Customs & Traditions
;
Ernährungsgewohnheit
;
Kulturanthropologie
;
Ess- und Trinksitte
;
Kultursoziologie
;
Gastronomie
;
Kookkunst
;
Culturele aspecten
;
Electronic books
;
Electronic books
Abstract:
"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
Description / Table of Contents:
Food-cultural studies : three paradigmsThe 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.
Note:
Includes bibliographical references (pages 211-228) and index. - Print version record
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