Food and cultural studies / Bob Ashley ... [et al.].

Format:

Book

Contributor:

Ashley, Bob, 1946-

Series:

Studies in consumption and markets.

Studies in consumption and markets

Language:

English

Subjects (All):

Food habits.

Food preferences.

Physical Description:

1 online resource (249 p.)

Edition:

1st ed.

Place of Publication:

London ; New York : Routledge, 2004.

Language Note:

English

Summary:

"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."

Contents:

Book 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;

Notes:

Description based upon print version of record.

Includes bibliographical references.

Description based on publisher supplied metadata and other sources.

ISBN:

1-134-49003-8

1-134-49004-6

0-203-68847-3

1-280-07714-X

0-203-64691-6

9780203646915

OCLC:

475908777