02856nam 2200745Ia 450 991080801710332120200520144314.01-134-49003-81-134-49004-60-203-68847-31-280-07714-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)99100000000025000620031125d2004 uy 0engur|n|---|||||txtccrFood and cultural studies /Bob Ashley ... [et al.]1st ed.London ;New York Routledge20041 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 Bob1946-704667MiAaPQMiAaPQMiAaPQBOOK9910808017103321Food and cultural studies4021857UNINA