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100   $a20031125d2004      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 00$aFood and cultural studies /$fBob Ashley ... [et al.]
205   $a1st ed.
210   $aLondon ;$aNew York $cRoutledge$d2004
215   $a1 online resource (249 p.)
225 1 $aStudies in consumption and markets
300   $aDescription based upon print version of record.
311   $a0-415-27038-3 
311   $a0-415-27039-1 
320   $aIncludes bibliographical references.
327   $aBook 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; 
330 1 $a"Food and Cultural Studies re-examines the interdisciplinary history of food studies, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias's historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as divserse as food and nation, the gendering of eating in, the phenomenon of TV chefs, food-related moral panics and the ethics of vegetarianism."
410  0$aStudies in consumption and markets.
606   $aFood habits
606   $aFood preferences
615  0$aFood habits.
615  0$aFood preferences.
676   $a394.1/2
686   $a71.57$2bcl
686   $a73.25$2bcl
701   $aAshley$b Bob$f1946-$0704667
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910808017103321
996   $aFood and cultural studies$94021857
997   $aUNINA