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100   $a20160113h20162016  uy             0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
182   $cc
183   $acr
200 10$aAmerican foodie $etaste, art, and the cultural revolution /$fDwight Furrow
210  1$aLanham, Maryland :$cRowman & Littlefield,$d2016.
210  4$dİ2016
215   $a1 online resource (189 p.)
300   $aDescription based upon print version of record.
311   $a1-4422-4929-3 
320   $aIncludes bibliographical references and index.
327   $aContents; 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 Author
330   $aDwight 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.
606   $aFood$zUnited States$xPhilosophy
606   $aDinners and dining$zUnited States
606   $aFood preferences$zUnited States
615  0$aFood$xPhilosophy.
615  0$aDinners and dining
615  0$aFood preferences
676   $a394.1/20973
700   $aFurrow$b Dwight$0537917
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910819393303321
996   $aAmerican foodie$94049588
997   $aUNINA