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Food choice, acceptance, and consumption / / edited by H.J.H. MacFie, Herbert L. Meiselman
| Food choice, acceptance, and consumption / / edited by H.J.H. MacFie, Herbert L. Meiselman |
| Edizione | [1st ed. 1996.] |
| Pubbl/distr/stampa | New York : , : Springer US : , : Imprint : Springer, , 1996 |
| Descrizione fisica | 1 online resource (409 pages) |
| Disciplina | 301 |
| Altri autori (Persone) | MacFieH. J. H |
| Soggetto topico |
Food consumption
Food habits Food preferences |
| ISBN | 1-4613-1221-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 The role of the human senses in food acceptance -- 1.1 Introduction -- 1.2 The role of vision in food acceptance -- 1.3 The role of somesthesis and kinesthesis in food acceptance -- 1.4 The role of audition in food acceptance -- 1.5 The role of gustation in food acceptance -- 1.6 The role of olfaction in food acceptance -- 1.7 Food acceptance measurement: The relative importance of the senses -- 1.8 Future perspectives -- References -- 2 The socio-cultural context of eating and food choice -- 2.1 Indirect socio-cultural effects -- 2.2 Indirect personal effects -- 2.3 Direct on-line influences -- 2.4 Sociocultural aspects of the acquisition of norms, beliefs, knowledge and attitudes -- 2.5 Conclusion -- Acknowledgements -- References -- 3 What animal research tells us about human eating -- 3.1 Introduction -- 3.2 Methods for studying eating—both strategic and practical -- 3.3 Phenomena of eating in humans uncovered by studies in animals -- 3.4 Theoretical framework and experimental evidence -- 3.5 What animal research tells us about eating disorders in humans -- 3.6 Conclusions and limitations -- Acknowledgements -- References -- 4 The development of children’s eating habits -- 4.1 The frequency and timing of meals -- 4.2 Learning, experience and meal size -- 4.3 Children’s food preferences and food selection -- 4.4 Summary and implications for child feeding -- References -- 5 What does abnormal eating tell us about normal eating? -- 5.1 Introduction -- 5.2 Abnormal eating—quantity -- 5.3 Abnormal eating—speed -- 5.4 Abnormal eating—frequency -- 5.5 Type of food -- 5.6 Internal and extenal cues -- 5.7 Social influence -- 5.8 Precipitants -- 5.9 Conclusions -- References -- 6 The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual -- 6.1 Introduction -- 6.2 The food -- 6.3 The eating situation -- 6.4 The individual -- 6.5 Summary -- References -- 7 Marketing and consumer behaviour with respect to foods -- 7.1 Introduction -- 7.2 Marketing -- 7.3 Marketing strategies at the product and brand level -- 7.4 Marketing tactics: organizing the marketing mix -- 7.5 Consumer orientation in marketing -- 7.6 Food choice behaviour in affluent societies -- 7.7 Implications for food marketing -- 7.8 Illustration: consumer oriented product development -- 7.9 Conclusions -- References -- 8 Economic influences on food choice—non-convenience versus convenience food consumption -- 8.1 Introduction -- 8.2 Time-saving and time-buying strategies -- 8.3 Methodology—data and variables -- 8.4 Food regimes -- 8.5 Statistical model -- 8.6 Estimation results -- 8.7 Conclusion -- Acknowledgement -- References -- 9 Food choice, mood and mental performance: some examples and some mechanisms -- 9.1 Introduction -- 9.2 Effects of foods and food constituents on mood and mental performance -- 9.3 Relationship between the mood and performance effects of foods and food choice -- 9.4 Conclusions -- Acknowledgement -- References -- 10 Attitudes and beliefs in food habits -- 10.1 Models of food choice -- 10.2 Theory of planned behaviour -- 10.3 Extensions of the theory of planned behaviour -- 10.4 Self-identity and organic food consumption -- 10.5 Moral obligation -- 10.6 Conclusions -- Acknowledgements -- References -- 11 Dietary change: changing patterns of eating -- 11.1 Introduction -- 11.2 Sources of evidence for dietary change -- 11.3 Dietary patterns -- 11.4 Factors involved in dietary change -- 11.5 Impact of recommendations on diet and health -- 11.6 Understanding dietary change: future directions -- References. |
| Record Nr. | UNINA-9910789221103321 |
| New York : , : Springer US : , : Imprint : Springer, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food choice, acceptance, and consumption / / edited by H.J.H. MacFie, Herbert L. Meiselman
| Food choice, acceptance, and consumption / / edited by H.J.H. MacFie, Herbert L. Meiselman |
| Edizione | [1st ed. 1996.] |
| Pubbl/distr/stampa | New York : , : Springer US : , : Imprint : Springer, , 1996 |
| Descrizione fisica | 1 online resource (409 pages) |
| Disciplina | 301 |
| Altri autori (Persone) | MacFieH. J. H |
| Soggetto topico |
Food consumption
Food habits Food preferences |
| ISBN | 1-4613-1221-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 The role of the human senses in food acceptance -- 1.1 Introduction -- 1.2 The role of vision in food acceptance -- 1.3 The role of somesthesis and kinesthesis in food acceptance -- 1.4 The role of audition in food acceptance -- 1.5 The role of gustation in food acceptance -- 1.6 The role of olfaction in food acceptance -- 1.7 Food acceptance measurement: The relative importance of the senses -- 1.8 Future perspectives -- References -- 2 The socio-cultural context of eating and food choice -- 2.1 Indirect socio-cultural effects -- 2.2 Indirect personal effects -- 2.3 Direct on-line influences -- 2.4 Sociocultural aspects of the acquisition of norms, beliefs, knowledge and attitudes -- 2.5 Conclusion -- Acknowledgements -- References -- 3 What animal research tells us about human eating -- 3.1 Introduction -- 3.2 Methods for studying eating—both strategic and practical -- 3.3 Phenomena of eating in humans uncovered by studies in animals -- 3.4 Theoretical framework and experimental evidence -- 3.5 What animal research tells us about eating disorders in humans -- 3.6 Conclusions and limitations -- Acknowledgements -- References -- 4 The development of children’s eating habits -- 4.1 The frequency and timing of meals -- 4.2 Learning, experience and meal size -- 4.3 Children’s food preferences and food selection -- 4.4 Summary and implications for child feeding -- References -- 5 What does abnormal eating tell us about normal eating? -- 5.1 Introduction -- 5.2 Abnormal eating—quantity -- 5.3 Abnormal eating—speed -- 5.4 Abnormal eating—frequency -- 5.5 Type of food -- 5.6 Internal and extenal cues -- 5.7 Social influence -- 5.8 Precipitants -- 5.9 Conclusions -- References -- 6 The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual -- 6.1 Introduction -- 6.2 The food -- 6.3 The eating situation -- 6.4 The individual -- 6.5 Summary -- References -- 7 Marketing and consumer behaviour with respect to foods -- 7.1 Introduction -- 7.2 Marketing -- 7.3 Marketing strategies at the product and brand level -- 7.4 Marketing tactics: organizing the marketing mix -- 7.5 Consumer orientation in marketing -- 7.6 Food choice behaviour in affluent societies -- 7.7 Implications for food marketing -- 7.8 Illustration: consumer oriented product development -- 7.9 Conclusions -- References -- 8 Economic influences on food choice—non-convenience versus convenience food consumption -- 8.1 Introduction -- 8.2 Time-saving and time-buying strategies -- 8.3 Methodology—data and variables -- 8.4 Food regimes -- 8.5 Statistical model -- 8.6 Estimation results -- 8.7 Conclusion -- Acknowledgement -- References -- 9 Food choice, mood and mental performance: some examples and some mechanisms -- 9.1 Introduction -- 9.2 Effects of foods and food constituents on mood and mental performance -- 9.3 Relationship between the mood and performance effects of foods and food choice -- 9.4 Conclusions -- Acknowledgement -- References -- 10 Attitudes and beliefs in food habits -- 10.1 Models of food choice -- 10.2 Theory of planned behaviour -- 10.3 Extensions of the theory of planned behaviour -- 10.4 Self-identity and organic food consumption -- 10.5 Moral obligation -- 10.6 Conclusions -- Acknowledgements -- References -- 11 Dietary change: changing patterns of eating -- 11.1 Introduction -- 11.2 Sources of evidence for dietary change -- 11.3 Dietary patterns -- 11.4 Factors involved in dietary change -- 11.5 Impact of recommendations on diet and health -- 11.6 Understanding dietary change: future directions -- References. |
| Record Nr. | UNINA-9910807082903321 |
| New York : , : Springer US : , : Imprint : Springer, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Culture in Medieval Scandinavia / / edited by Viktória Gyönki and Andrea Maraschi
| Food Culture in Medieval Scandinavia / / edited by Viktória Gyönki and Andrea Maraschi |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Amsterdam : , : Amsterdam University Press B.V., , [2022] |
| Descrizione fisica | 1 online resource (252 pages) |
| Disciplina | 641.54 |
| Collana | The Early Medieval North Atlantic Series |
| Soggetto topico |
Dinners and dining
Food habits |
| ISBN |
90-485-5886-7
90-485-4023-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Table of Contents -- Spelling, Dates, and Other Conventions -- List of Common Abbreviations -- Introduction: A New History of Medieval Scandinavia -- Part I Food Production: Natural and Supernatural Strategies -- 1. Magic, Miracles, and Rituals to Fight Famine in Old Norse Literature -- 2. Divine Intervention in the Preparation of Food and Drink in Old Norse Culture -- 3. The Rise and Extent of Commercial Stockfish Production and Trade in Medieval North-Norwegian Coastal Society -- Part II Food Trade, Distribution, and Commercial Activities -- 4. Food and Exclusion: Beer, Chicken, and Social Mobility in the Saga World -- 5. What Did the Norwegians Drink? -- 6. Stockfish Distribution: Getting Stockfish to the Consumer -- 7. The Theft of Food in Thirteenth- Century Norway and Iceland -- Part III Food Spaces, Consumption, and Feasting -- 8. The Semiotics of Hanging Around in the Kitchen in Late Sagas and Rímur -- 9. Consumption and Intoxication in an Old Norse Legendary Saga -- 10. Conflicts Regarding Hospitality in Old Norse Sources -- 11. The Practice of Feasting in Medieval Iceland -- Index of names and texts -- Index of places |
| Record Nr. | UNINA-9910795845403321 |
| Amsterdam : , : Amsterdam University Press B.V., , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Culture in Medieval Scandinavia / / edited by Viktória Gyönki and Andrea Maraschi
| Food Culture in Medieval Scandinavia / / edited by Viktória Gyönki and Andrea Maraschi |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Amsterdam : , : Amsterdam University Press B.V., , [2022] |
| Descrizione fisica | 1 online resource (252 pages) |
| Disciplina | 641.54 |
| Collana | The Early Medieval North Atlantic Series |
| Soggetto topico |
Dinners and dining
Food habits |
| ISBN |
90-485-5886-7
90-485-4023-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Table of Contents -- Spelling, Dates, and Other Conventions -- List of Common Abbreviations -- Introduction: A New History of Medieval Scandinavia -- Part I Food Production: Natural and Supernatural Strategies -- 1. Magic, Miracles, and Rituals to Fight Famine in Old Norse Literature -- 2. Divine Intervention in the Preparation of Food and Drink in Old Norse Culture -- 3. The Rise and Extent of Commercial Stockfish Production and Trade in Medieval North-Norwegian Coastal Society -- Part II Food Trade, Distribution, and Commercial Activities -- 4. Food and Exclusion: Beer, Chicken, and Social Mobility in the Saga World -- 5. What Did the Norwegians Drink? -- 6. Stockfish Distribution: Getting Stockfish to the Consumer -- 7. The Theft of Food in Thirteenth- Century Norway and Iceland -- Part III Food Spaces, Consumption, and Feasting -- 8. The Semiotics of Hanging Around in the Kitchen in Late Sagas and Rímur -- 9. Consumption and Intoxication in an Old Norse Legendary Saga -- 10. Conflicts Regarding Hospitality in Old Norse Sources -- 11. The Practice of Feasting in Medieval Iceland -- Index of names and texts -- Index of places |
| Record Nr. | UNINA-9910809783803321 |
| Amsterdam : , : Amsterdam University Press B.V., , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food expenditures by U.S. households : looking ahead to 2020 / / Noel Blisard, Jayachandr N. Variyam, and John Cromartie
| Food expenditures by U.S. households : looking ahead to 2020 / / Noel Blisard, Jayachandr N. Variyam, and John Cromartie |
| Autore | Blisard William Noel |
| Pubbl/distr/stampa | Washington, D.C. : , : United States Department of Agriculture, Economic Research Service, , 2003 |
| Descrizione fisica | 1 online resource (iii, 35 pages) |
| Collana | Agricultural economic report |
| Soggetto topico |
Food consumption forecasting - United States
Food habits - United States Demographic surveys - United States Demographic surveys Food consumption forecasting Food habits |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Food expenditures by U.S. households |
| Record Nr. | UNINA-9910715458703321 |
Blisard William Noel
|
||
| Washington, D.C. : , : United States Department of Agriculture, Economic Research Service, , 2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food for thought : nourishment, culture, meaning / / Simona Stano, Amy Bentley, editors
| Food for thought : nourishment, culture, meaning / / Simona Stano, Amy Bentley, editors |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2022] |
| Descrizione fisica | 1 online resource (192 pages) |
| Disciplina | 394.12 |
| Collana | Numanities-arts and humanities in progress |
| Soggetto topico |
Food habits
Food - Social aspects |
| Soggetto genere / forma | Electronic books. |
| ISBN | 3-030-81115-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Intro -- Foreword: Good to Think With -- Acknowledgments -- Contents -- Editors and Contributors -- 1 Food for Thought: An Introduction -- References -- Part I Food, Taste, and Global Cultures -- 2 Alimentation: A General Semiotic Model of Socialising Food -- 2.1 Alimentation as a Scientific Problem -- 2.2 The Alimentary Text -- 2.3 A General Semiotic Model for the Analysis of Alimentation -- References -- 3 On the Face of Food -- Abstract -- 3.1 Sweet Simulacra -- 3.2 Sweet Sacrifices -- 3.3 A Semiotics of Sacrifice -- 3.4 Sacrifice and Sacred Face -- 3.5 En-visaging and De-facing -- 3.6 Heads -- 3.7 A Patterned Geography of Head-Eating -- 3.8 Conclusions -- References -- 4 Phenomenology of a Symbolic Dish: What Su Porceddu Teaches Us About Food, Meaning, and Identification -- 4.1 Introduction -- 4.2 Cutting or Deconstructing? On the (Apparent) Opposition Between Common and Scientific Perception of a Symbolic Dish -- 4.3 Continuity or Discontinuity? Contemporary Assessment of the Bone and Bronze Fragments Evidence -- 4.4 One's Own or Someone Else's? Eating as Speaking: The Inedible and the Incomprehensible as Forms of the Untranslatable -- 4.5 Knowledge or Taste? Or How the Suckling Pig Makes the Nation -- 4.6 Memory or Forgetfulness? Semiopolitics of the Contemporary Piglet -- References -- 5 Food Heritage, Memory and Cultural Identity in Saudi Arabia: The Case of Jeddah -- 5.1 Introduction -- 5.1.1 Food, Memory and Identity -- 5.2 The Research Perspective -- 5.3 Saudi Arabia's Cultural Identity Between Gradual Development and "Cultural Explosions" -- 5.3.1 Saudi Arabia. Bedouins' Diet and Food -- 5.4 Jeddah "Ghair" -- 5.4.1 Exploring Jeddah: Food as the Sign of Epochal Changes and Connections -- 5.4.2 The Efficacy of the Discourse on Food Heritage -- 5.4.3 The Role of Religious Rituals in Remembering and Forgetting.
5.4.4 Adaptation, Authenticity and Identity Crisis -- 5.5 Conclusion -- References -- 6 Bittersweet Home: The Sweets Craft in the Urban Life of Tripoli, Lebanon -- 6.1 Introduction -- 6.1.1 What Are Sweets? -- 6.1.2 Historical Overview -- 6.1.3 Hallab -- 6.1.4 Methodology -- 6.2 City and Sweets in Time and Space -- 6.3 Sweets in Society -- 6.3.1 Nutrition and Protocol -- 6.4 Product as Palimpsest -- 6.4.1 Innovation and Health -- 6.5 Conclusion -- References -- Part II Law, Power, and Media -- 7 "An Act Authorizing Sterilization of Persons Convicted of Murder, Rape, Chicken Stealing…": Southern Chicken Theft Laws as an Expression of Racialised Political Violence -- 7.1 Missouri House Bill No. 290 -- 7.2 A Foundation of Racist Stereotypes -- 7.3 Chicken Theft Punishment Under Slavery -- 7.4 Chicken Theft Laws Under Reconstruction and the Early Jim Crow South -- 7.5 Chicken Theft Laws During the Progressive Era -- 7.6 Conclusion -- References -- 8 Free Breakfast and Taco Trucks: Case Studies of Food as Rhetorical Homology in Political Discourse -- 8.1 Brief History of Food as Political Rhetoric -- 8.2 Food and Political Rhetoric: 1970-2016 -- 8.3 The Rise of Social Media: 2016-Present -- 8.4 I-Collective -- 8.5 Power of Social Media -- 8.6 Conclusion -- References -- 9 "Superfine Quality, Absolute Purity, Daily Freshness": The Language of Advertising in United Cattle Products' Marketing of Tripe to British Workers in the 1920s and 1930s -- 9.1 Introduction -- 9.2 United Cattle Products -- 9.3 Prejudice -- 9.4 Advertising Tripe -- 9.4.1 Textual Thematic Content -- 9.4.2 Images and the Concept of Re-contextualisation -- 9.4.3 Advertising Tripeand the Hierarchy of Needs -- 9.5 Disdain, Disgust, and Ridicule -- 9.6 The Decline of Tripe -- 9.7 Conclusion -- References -- 10 New Generations and Axiologies of Food in Cinema and New Media -- 10.1 Introduction. 10.2 Food, Adolescents, Media, Culture -- 10.3 New Generations, Values and New Media: A Model -- References -- Part III Nutrition and Culture -- 11 Beyond Nutrition: Meanings, Narratives, Myths -- 11.1 Introduction -- 11.2 Food, Health, and "Myths" -- 11.3 Nutrition(ism) in Contemporary Gastromania -- 11.4 Organic Versus GM Food: The Nature/Culture Myth -- 11.5 Conclusion -- References -- 12 Laughing Alone with Salad: Nutrition-Based Inequity in Women's Diet and Wellness Media -- 12.1 Introduction -- 12.2 Women Laughing Alone with Salad -- 12.3 Sad Salads: Mixing Negative Calorie Lore with Lack and Normative Discontent -- 12.4 From Sad Salads to Power Bowls: Gender in the Shift from Diet to Wellness -- 12.5 Conclusion: Why "Salad is Feminine" Matters -- References -- 13 Virtue and Disease: Narrative Accounts of Orthorexia Nervosa -- 13.1 Introduction -- 13.2 The Birth of a Disease -- 13.3 ON and Contemporary Eating -- 13.4 Criteria in Context -- 13.5 Recovering Orthorexics Speak -- References -- Index. |
| Record Nr. | UNINA-9910522994403321 |
| Cham, Switzerland : , : Springer, , [2022] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food oral processing [[electronic resource] ] : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen
| Food oral processing [[electronic resource] ] : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen |
| Pubbl/distr/stampa | Chichester, U.K., : Wiley Blackwell, 2012 |
| Descrizione fisica | 1 online resource (412 p.) |
| Disciplina | 612.31 |
| Altri autori (Persone) |
ChenJianshe <1961->
EngelenLina |
| Soggetto topico |
Ingestion
Drinking (Physiology) Food habits Taste |
| ISBN |
1-283-44912-9
9786613449122 1-4443-6094-9 1-4443-6091-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Oral anatomy and physiology -- pt. 2. Food oral management -- pt. 3. Food oral processing and sensory perception -- pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies -- pt. 5. Applications and new product developments. |
| Record Nr. | UNINA-9910139696103321 |
| Chichester, U.K., : Wiley Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food oral processing [[electronic resource] ] : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen
| Food oral processing [[electronic resource] ] : fundamentals of eating and sensory perception / / edited by Jianshe Chen, Lina Engelen |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Chichester, U.K., : Wiley Blackwell, 2012 |
| Descrizione fisica | 1 online resource (412 p.) |
| Disciplina | 612.31 |
| Altri autori (Persone) |
ChenJianshe <1961->
EngelenLina |
| Soggetto topico |
Ingestion
Drinking (Physiology) Food habits Taste |
| ISBN |
1-283-44912-9
9786613449122 1-4443-6094-9 1-4443-6091-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Oral anatomy and physiology -- pt. 2. Food oral management -- pt. 3. Food oral processing and sensory perception -- pt. 4. Principles and practices of instrumental characterisation for eating and sensory perception studies -- pt. 5. Applications and new product developments. |
| Record Nr. | UNINA-9910810218803321 |
| Chichester, U.K., : Wiley Blackwell, 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, farming, and faith [[electronic resource] /] / Gary W. Fick
| Food, farming, and faith [[electronic resource] /] / Gary W. Fick |
| Autore | Fick Gary W |
| Pubbl/distr/stampa | Albany, : State University of New York Press, c2008 |
| Descrizione fisica | 1 online resource (245 p.) |
| Disciplina | 261.5/6 |
| Collana | SUNY series on religion and the environment |
| Soggetto topico |
Food - Religious aspects - Christianity
Food habits Dinners and dining - Religious aspects - Christianity Agriculture - Religious aspects - Christianity Human ecology - Religious aspects - Christianity |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-7914-7855-6
1-4356-5855-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910454714003321 |
|
Fick Gary W
|
||
| Albany, : State University of New York Press, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food, farming, and faith [[electronic resource] /] / Gary W. Fick
| Food, farming, and faith [[electronic resource] /] / Gary W. Fick |
| Autore | Fick Gary W |
| Pubbl/distr/stampa | Albany, : State University of New York Press, c2008 |
| Descrizione fisica | 1 online resource (245 p.) |
| Disciplina | 261.5/6 |
| Collana | SUNY series on religion and the environment |
| Soggetto topico |
Food - Religious aspects - Christianity
Food habits Dinners and dining - Religious aspects - Christianity Agriculture - Religious aspects - Christianity Human ecology - Religious aspects - Christianity |
| ISBN |
0-7914-7855-6
1-4356-5855-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910782153403321 |
|
Fick Gary W
|
||
| Albany, : State University of New York Press, c2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food habits
(171)
- Food preferences (24)
- Nutrition (23)
- Food - Social aspects (19)
- Food consumption (12)