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100   $a20120326d1997      fy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aConsumption, food and taste$b[electronic resource] $eculinary antinomies and commodity culture /$fAlan Warde
210   $aLondon $cSAGE$d1997
215   $a1 online resource (241 p.)
300   $aDescription based upon print version of record.
311   $a1-4462-2202-0 
311   $a0-8039-7973-8 
320   $aIncludes bibliographical references (p.[221]-226) and index.
327   $aCover; 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; Notes
327   $aAppendix: Technical Details about MethodologyReferences; Index
330 8 $aUsing 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.
606   $aFood habits$zGreat Britain
606   $aConsumer behavior$zGreat Britain
606   $aFood$xSocial aspects
608   $aElectronic books.
615  0$aFood habits
615  0$aConsumer behavior
615  0$aFood$xSocial aspects.
676   $a306.4
700   $aWarde$b Alan$0144204
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801  1$bStDuBDS
906   $aBOOK
912   $a9910451940303321
996   $aConsumption, Food And Taste$9506805
997   $aUNINA