02045nam 2200529 450 991081939330332120170918212611.01-4422-4930-7(CKB)3710000000539172(EBL)4206478(SSID)ssj0001591049(PQKBManifestationID)16288133(PQKBTitleCode)TC0001591049(PQKBWorkID)12558795(PQKB)11645936(MiAaPQ)EBC4206478(EXLCZ)99371000000053917220160113h20162016 uy 0engur|n|---|||||txtccrAmerican foodie taste, art, and the cultural revolution /Dwight FurrowLanham, Maryland :Rowman & Littlefield,2016.©20161 online resource (189 p.)Description based upon print version of record.1-4422-4929-3 Includes bibliographical references and index.Contents; Preface; Introduction; 1 We Live from Good Soup; 2 Why Food? Why Now?; 3 Gathering the Tribes; 4 From Pleasure to Beauty; 5 How to Read a Meal; 6 Can Tuna Casserole Be a Work of Art?; 7 Habits and Heresies; 8 The Future of Taste; Notes; Index; About the AuthorDwight Furrow examines the contemporary fascination with food and culinary arts not only as global spectacle, but also as an expression of control, authenticity, and playful creation for individuals in a homogenized, and increasingly public, world.FoodUnited StatesPhilosophyDinners and diningUnited StatesFood preferencesUnited StatesFoodPhilosophy.Dinners and diningFood preferences394.1/20973Furrow Dwight537917MiAaPQMiAaPQMiAaPQBOOK9910819393303321American foodie4049588UNINA