02748nam 2200637 a 450 991045194030332120200520144314.00-8039-7972-X1-283-88183-71-4462-6416-5(CKB)2550000000103851(EBL)1024026(OCoLC)827617276(SSID)ssj0000655040(PQKBManifestationID)11401566(PQKBTitleCode)TC0000655040(PQKBWorkID)10593645(PQKB)11543986(MiAaPQ)EBC1024026(OCoLC)1007860048(StDuBDS)EDZ0000064034(Au-PeEL)EBL1024026(CaPaEBR)ebr10567090(CaONFJC)MIL419433(EXLCZ)99255000000010385120120326d1997 fy 0engur|n|---|||||txtccrConsumption, food and taste[electronic resource] culinary antinomies and commodity culture /Alan WardeLondon SAGE19971 online resource (241 p.)Description based upon print version of record.1-4462-2202-0 0-8039-7973-8 Includes bibliographical references (p.[221]-226) and index.Cover; Contents; Acknowledgements; Abbreviations; Introduction; Part I - Issues of Taste; Chapter 1 - Consumption, Taste and Social Change; Chapter 2 - The New Manners of Food: Trends and their Sociological Interpretation; Chapter 3 - Measuring Change in Taste; Part II - Indicators of Taste: Changing Food Habits; Chapter 4 - Novelty and Tradition; Chapter 5 - Health and Indulgence; Chapter 6 - Economy and Extravagance; Chapter 7 - Convenience and Care; Part III - Interpretations of Taste; Chapter 8 - The Reconstruction of Taste; Chapter 9 - Theories of Consumption and the Case of Food; NotesAppendix: Technical Details about MethodologyReferences; IndexUsing food as a case study of consumption and the expression of taste, Warde outlines various theories of change in the 20th century and suggests that consumption is best viewed as a process of continual selection from a range of accessible items.Food habitsGreat BritainConsumer behaviorGreat BritainFoodSocial aspectsElectronic books.Food habitsConsumer behaviorFoodSocial aspects.306.4Warde Alan144204StDuBDSStDuBDSBOOK9910451940303321Consumption, Food And Taste506805UNINA