ISBN:
9780520273924
Sprache:
Englisch
Seiten:
Online-Ressource (297 p)
Serie:
California Studies in Food and Culture v.50
Serie:
California Studies in Food and Culture Ser. v.50
Paralleltitel:
Print version Word of Mouth : What We Talk About When We Talk About Food
DDC:
394.1
Schlagwort(e):
Food -- Social aspects
;
Food -- Cross-cultural studies
;
Food habits -- Cross-cultural studies
;
Electronic books
;
Electronic books
Kurzfassung:
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
Beschreibung / Inhaltsverzeichnis:
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
Anmerkung:
Description based upon print version of record
URL:
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