02819oam 2200721I 450 991078387030332120230617010027.01-134-49003-81-134-49004-60-203-68847-31-280-07714-X0-203-64691-610.4324/9780203646915 (CKB)1000000000250006(EBL)200097(OCoLC)475908777(SSID)ssj0000296613(PQKBManifestationID)11267040(PQKBTitleCode)TC0000296613(PQKBWorkID)10321805(PQKB)10339489(MiAaPQ)EBC200097(MiAaPQ)EBC5292604(Au-PeEL)EBL200097(CaPaEBR)ebr10098997(CaONFJC)MIL813610(OCoLC)936889676(OCoLC)56551434(Au-PeEL)EBL5292604(CaONFJC)MIL7714(OCoLC)1027166620(EXLCZ)99100000000025000620180706d2004 uy 0engur|n|---|||||txtccrFood and cultural studies /Bob Ashley. [and others]London ;New York :Routledge,2004.1 online resource (249 p.)Studies in consumption and marketsDescription based upon print version of record.0-415-27038-3 0-415-27039-1 Includes bibliographical references.Book Cover; Title; Contents; Acknowledgements; Preface; 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; Notes; References; Index; "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."Studies in consumption and markets.Food habitsFood preferencesFood habits.Food preferences.394.1/271.57bcl73.25bclAshley Bob1946-704667FlBoTFGFlBoTFGBOOK9910783870303321Food and cultural studies3745311UNINA