Food : critical concepts in the social sciences /
Food : critical concepts in the social sciences /
edited by David Inglis, Debra Gimlin and Chris Thorpe.
- 5 volumes : illustrations ; 24 cm.
- Critical concepts in the social sciences .
- Critical concepts in the social sciences. .
Includes bibliographical references and index.
Thinking Food -- Editors' Introduction: Food and Human Existence: Understanding Diverse Modes of Culinary Life -- Theorizing Food and Society -- Pantropheon', Food, Cookery and Dining in Ancient Times: Alexis Soyer's Pantropheon / Philosophies of Taste: Aesthetic and Nonaesthetic Senses', Making Sense of Taste: Food and Philosophy / On the Civilising of Appetite', Theory, Culture and Society / Philosophical History of Cooking / The Sociology of the Meal / Food and Religion -- Liturgical Food: Communion Elements and Conflict / Fast and Feast: The Historical Background / Pray the Weight Away: Shaping Devotional Fitness Culture / The Anthropology of Food -- The Culinary Triangle / Steak and Chips' Mythologies / The Food System / The Abominations of Leviticus / Homo Culinarius: Towards An Anthropology of Taste / Material Aspects of Food -- Food Production and Human Evolution -- First Course-From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India / Cooks and Culinary Tradition / Human Food Selection: The Interaction of Biology, Culture and Individual Experience / The History of Key Foods -- The Noah Hypothesis / Pasta Without Borders / The Spice Seekers / Famines -- Famines in Historical Perspective / Poverty and Entitlements / Industrializtion of Food Production -- Diminishing Contrasts, Increasing Varieties / Modern Food Technology: Industrialising Nature / An Introduction to McDonaldization / The Most Dangerous Job / Really Modern Retailing / Crises in the Food Chain -- The "Mad-Cow" Crisis: A Global Perspective / The International Relations of Food: The Unfolding Crisis of National Regulation / Dining with Nobu / Risky Science and Savoir-Faire: Peasant Expertise in the French Debate Over Genetically Modified Crops / Deregulation and its Consequences / Global Claims / The Social Relations of Food -- Food and Social Class -- The High and the Low: Culinary Culture in Asia and Europe / Nature's Body and the Metaphors of Food / History of Grand Eating and Gastronomy -- Sicilian Tables: The Culture of Fourth Century Gastronomy / On Gourmandism / A Cultural Field in the Making: Gastronomy in Nineteenth-Century France / Restaurants and Coffee Houses -- Consumption and The Problem of Variety: Cultural Omnivorousness, Social Distinction and Dining Out / The Philosopher in the Coffee-House / The Social Structure of the Restaurant / The Kitchen as Place and Space / All The World's a Restaurant: On the Global Gastronomics of Tourism and Travel' / Food and the Life Course -- Holding time still with cups of tea / Confections, concoctions and conceptions / The Goodness is Out of It: The Meaning of Food to Two Generations / Food, Gender and Family Organisation -- Tradition and Change in Domestic Roles and Food Preparation / Constructing the Family / Oliver's Twist: Leisure, Labour and Domestic Masculinity in The Naked Chef / The Family Meal and its Significance in Global Times / The Presence of Many Women: Food as a Way of Ensuring Continuity Across Generations of Women / Negotiating Food -- Food and Personal Identity -- Food, Self and Identity / The Politics of Taste and Smell: Palestinian Rites of Return / Textual and Visual Representations of Food -- How To Make a National Cuisine: Cookbooks in Contemporary India / Perform, Educate, Entertain: Ingredients of the Cookery Programme Genre / Tasting Language: The Aesthetic Pleasures of Elizabeth David / Diets and Dieting -- Curative Voices: Anti-Diets and Experts / The Government of the Body: Medical Regimens and the Rationalisation of Diet / Food Pathologies -- Anorexia Nervosa: Psychopathology as the Crystallization of Culture / An Anthropological View of Western Women's Prodigious Fasting: A Review Essay / Animals, Meat, Vegetarianism and Veganism -- Taking Life: Animals / The Vegetarian Option: Varieties, Conversions, Motives and Careers / Dogs, Whales and Kangaroos: Transnational Activism and Food Taboos / De-Industrialisation -- Food and the Counterculture: A Story of Bread and Politics / Appetite and Thought / Organic Farming: Ideal Practices and Practical Ideals / Food Cultures and the Globalization of Food -- Food and Nation -- Slow Food and the Politics of Pork Fat: Italian Food and European Identity / France: The Land of Milk and Honey or the Old Country of Gourmands / The Bread Is Soft': Italian Foodways, American Abundance / The Origins of Soul Food in Black Urban Identity / The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment / From Europe to America / What's in a Cup: Coffee from Bean to Brew / Meals, Migration, and Modernity / Globalization as Food Homogenization -- Scoring Parker / Transnationalism, Localization and Fast Foods in East Asia' / Domesticating the French Fry: McDonalds and Consumerism in Moscow' / Fast Food in France / Restaurants rapides pour 'societe sans classes / Food Traditions Transformed -- Conclusion: Molto, Ma Buono / Cooking the Books: Global or Local Identities in Contemporary British Food Cultures / Pastes, Powders, and Potions: the Development of an Eclectic Australian Palate / On the Globalization of Chinese Food / Alexis Soyer -- Carolyn Korsmeyer -- Stephen Mennell -- Jean-Anthelme Brillat-Savarin -- Georg Simmel -- Daniel Sack -- Caroline Walker Bynum -- R. Marie Griffith -- Claude Levi-Strauss -- Roland Barthes -- Roland Barthes -- Mary Douglas -- Pasi Falk -- Linda Civitello -- Jean Bottero -- Paul Rozin -- Patrick E. McGovern -- Silvano Serventi and Francoise Sabban -- Jack Turner -- S. C. Watkins and J. Menken -- Amartya Sen -- Stephen Mennell -- Bernardo Sorj and John Wilkinson -- George Ritzer -- Eric Schlosser -- Kim Humphery -- Claude Fischler -- Harriet Friedmann -- Charles Clover -- Chaia Heller -- Marion Nestle -- Daniel Charles -- Jack Goody -- Joseph R. Gusfield -- Andrew Dalby -- Jean-Anthelme Brillat-Savarin -- Pricilla Parkhurst Ferguson -- Alan Warde, Lydia Marten, and Wendy Olsen -- Markman Ellis -- William Foote Whyte -- Gary Alan Fine -- Rebecca Spang -- Haim Hazan -- Allison James -- Mildred Blaxter and Elizabeth Paterson -- Deb Kemmer -- Marjorie DeVault -- Joanne Hollows -- Alex McIntosh -- Miriam Meyers -- Claude Fischler -- Efrat Ben-Ze'ev -- Arjun Appadurai -- N. Strange -- Alice McLean -- Carole Spitzack -- Bryan Turner -- Susan Bordo -- Carole Counihan -- Peter Singer -- Alan. Beardsworth and Teresa Keil -- Marianne Elisabeth Lien -- Warren Belasco -- Carlo Petrini -- Julie Guthman -- Alison Leitch -- Jean-Robert Pitte -- Hasia R. Diner -- Tracey -- Shun Lu and Gary Alan Fine -- Giovanni Rebora -- Benoit Daviron and Stefano Ponte -- Krishnendu Ray -- Elin McCoy -- James L. Watson -- Melissa L. Caldwell -- Rick Fantasia -- Rick Fantasia -- Carole Counihan -- Allison James -- Danielle Gallegos -- J. A. G. Roberts. Volume I. Part 1. 1. 2. 3. 4. 5. Part 2. 6. 7. 8. Part 3. 9. 10. 11. 12. 13. Volume II. Part 4. 14. 15. 16. Part 5. 17. 18. 19. Part 6. 20. 21. Part 7. 22. 23. 24. 25. 26. Part 8. 27. 28. 29. 30. 31. 32. Volume III. Part 9. 33. 34. Part 10. 35. 36. 37. Part 11. 38. 39. 40. 41. 43. Part 12. 44. 45. 46. Part 13. 47. 48. 49. 50. 51. Volume IV. Part 14. 52. 54. Part 15. 55. 57. 58. Part 16. 59. 60. Part 17. 61. 62. Part 18. 63. 64. 65. Part 19. 66. 67. 68. Volume V. Part 20. 69. 70. 71. 72. 73. 74. 75. 76. Part 23. 77. 78. 79. 80. 81. Part 24. 82. 83. 84. 85.
0415392039 9780415392037 0415392047 9780415392044 0415392055 9780415392051 0415392063 9780415392068 0415392071 9780415392075 0415413982 9780415413985
2007004846
Food--History.
Food--Social aspects
TX353 / .F55 2008
641.3
Includes bibliographical references and index.
Thinking Food -- Editors' Introduction: Food and Human Existence: Understanding Diverse Modes of Culinary Life -- Theorizing Food and Society -- Pantropheon', Food, Cookery and Dining in Ancient Times: Alexis Soyer's Pantropheon / Philosophies of Taste: Aesthetic and Nonaesthetic Senses', Making Sense of Taste: Food and Philosophy / On the Civilising of Appetite', Theory, Culture and Society / Philosophical History of Cooking / The Sociology of the Meal / Food and Religion -- Liturgical Food: Communion Elements and Conflict / Fast and Feast: The Historical Background / Pray the Weight Away: Shaping Devotional Fitness Culture / The Anthropology of Food -- The Culinary Triangle / Steak and Chips' Mythologies / The Food System / The Abominations of Leviticus / Homo Culinarius: Towards An Anthropology of Taste / Material Aspects of Food -- Food Production and Human Evolution -- First Course-From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India / Cooks and Culinary Tradition / Human Food Selection: The Interaction of Biology, Culture and Individual Experience / The History of Key Foods -- The Noah Hypothesis / Pasta Without Borders / The Spice Seekers / Famines -- Famines in Historical Perspective / Poverty and Entitlements / Industrializtion of Food Production -- Diminishing Contrasts, Increasing Varieties / Modern Food Technology: Industrialising Nature / An Introduction to McDonaldization / The Most Dangerous Job / Really Modern Retailing / Crises in the Food Chain -- The "Mad-Cow" Crisis: A Global Perspective / The International Relations of Food: The Unfolding Crisis of National Regulation / Dining with Nobu / Risky Science and Savoir-Faire: Peasant Expertise in the French Debate Over Genetically Modified Crops / Deregulation and its Consequences / Global Claims / The Social Relations of Food -- Food and Social Class -- The High and the Low: Culinary Culture in Asia and Europe / Nature's Body and the Metaphors of Food / History of Grand Eating and Gastronomy -- Sicilian Tables: The Culture of Fourth Century Gastronomy / On Gourmandism / A Cultural Field in the Making: Gastronomy in Nineteenth-Century France / Restaurants and Coffee Houses -- Consumption and The Problem of Variety: Cultural Omnivorousness, Social Distinction and Dining Out / The Philosopher in the Coffee-House / The Social Structure of the Restaurant / The Kitchen as Place and Space / All The World's a Restaurant: On the Global Gastronomics of Tourism and Travel' / Food and the Life Course -- Holding time still with cups of tea / Confections, concoctions and conceptions / The Goodness is Out of It: The Meaning of Food to Two Generations / Food, Gender and Family Organisation -- Tradition and Change in Domestic Roles and Food Preparation / Constructing the Family / Oliver's Twist: Leisure, Labour and Domestic Masculinity in The Naked Chef / The Family Meal and its Significance in Global Times / The Presence of Many Women: Food as a Way of Ensuring Continuity Across Generations of Women / Negotiating Food -- Food and Personal Identity -- Food, Self and Identity / The Politics of Taste and Smell: Palestinian Rites of Return / Textual and Visual Representations of Food -- How To Make a National Cuisine: Cookbooks in Contemporary India / Perform, Educate, Entertain: Ingredients of the Cookery Programme Genre / Tasting Language: The Aesthetic Pleasures of Elizabeth David / Diets and Dieting -- Curative Voices: Anti-Diets and Experts / The Government of the Body: Medical Regimens and the Rationalisation of Diet / Food Pathologies -- Anorexia Nervosa: Psychopathology as the Crystallization of Culture / An Anthropological View of Western Women's Prodigious Fasting: A Review Essay / Animals, Meat, Vegetarianism and Veganism -- Taking Life: Animals / The Vegetarian Option: Varieties, Conversions, Motives and Careers / Dogs, Whales and Kangaroos: Transnational Activism and Food Taboos / De-Industrialisation -- Food and the Counterculture: A Story of Bread and Politics / Appetite and Thought / Organic Farming: Ideal Practices and Practical Ideals / Food Cultures and the Globalization of Food -- Food and Nation -- Slow Food and the Politics of Pork Fat: Italian Food and European Identity / France: The Land of Milk and Honey or the Old Country of Gourmands / The Bread Is Soft': Italian Foodways, American Abundance / The Origins of Soul Food in Black Urban Identity / The Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment / From Europe to America / What's in a Cup: Coffee from Bean to Brew / Meals, Migration, and Modernity / Globalization as Food Homogenization -- Scoring Parker / Transnationalism, Localization and Fast Foods in East Asia' / Domesticating the French Fry: McDonalds and Consumerism in Moscow' / Fast Food in France / Restaurants rapides pour 'societe sans classes / Food Traditions Transformed -- Conclusion: Molto, Ma Buono / Cooking the Books: Global or Local Identities in Contemporary British Food Cultures / Pastes, Powders, and Potions: the Development of an Eclectic Australian Palate / On the Globalization of Chinese Food / Alexis Soyer -- Carolyn Korsmeyer -- Stephen Mennell -- Jean-Anthelme Brillat-Savarin -- Georg Simmel -- Daniel Sack -- Caroline Walker Bynum -- R. Marie Griffith -- Claude Levi-Strauss -- Roland Barthes -- Roland Barthes -- Mary Douglas -- Pasi Falk -- Linda Civitello -- Jean Bottero -- Paul Rozin -- Patrick E. McGovern -- Silvano Serventi and Francoise Sabban -- Jack Turner -- S. C. Watkins and J. Menken -- Amartya Sen -- Stephen Mennell -- Bernardo Sorj and John Wilkinson -- George Ritzer -- Eric Schlosser -- Kim Humphery -- Claude Fischler -- Harriet Friedmann -- Charles Clover -- Chaia Heller -- Marion Nestle -- Daniel Charles -- Jack Goody -- Joseph R. Gusfield -- Andrew Dalby -- Jean-Anthelme Brillat-Savarin -- Pricilla Parkhurst Ferguson -- Alan Warde, Lydia Marten, and Wendy Olsen -- Markman Ellis -- William Foote Whyte -- Gary Alan Fine -- Rebecca Spang -- Haim Hazan -- Allison James -- Mildred Blaxter and Elizabeth Paterson -- Deb Kemmer -- Marjorie DeVault -- Joanne Hollows -- Alex McIntosh -- Miriam Meyers -- Claude Fischler -- Efrat Ben-Ze'ev -- Arjun Appadurai -- N. Strange -- Alice McLean -- Carole Spitzack -- Bryan Turner -- Susan Bordo -- Carole Counihan -- Peter Singer -- Alan. Beardsworth and Teresa Keil -- Marianne Elisabeth Lien -- Warren Belasco -- Carlo Petrini -- Julie Guthman -- Alison Leitch -- Jean-Robert Pitte -- Hasia R. Diner -- Tracey -- Shun Lu and Gary Alan Fine -- Giovanni Rebora -- Benoit Daviron and Stefano Ponte -- Krishnendu Ray -- Elin McCoy -- James L. Watson -- Melissa L. Caldwell -- Rick Fantasia -- Rick Fantasia -- Carole Counihan -- Allison James -- Danielle Gallegos -- J. A. G. Roberts. Volume I. Part 1. 1. 2. 3. 4. 5. Part 2. 6. 7. 8. Part 3. 9. 10. 11. 12. 13. Volume II. Part 4. 14. 15. 16. Part 5. 17. 18. 19. Part 6. 20. 21. Part 7. 22. 23. 24. 25. 26. Part 8. 27. 28. 29. 30. 31. 32. Volume III. Part 9. 33. 34. Part 10. 35. 36. 37. Part 11. 38. 39. 40. 41. 43. Part 12. 44. 45. 46. Part 13. 47. 48. 49. 50. 51. Volume IV. Part 14. 52. 54. Part 15. 55. 57. 58. Part 16. 59. 60. Part 17. 61. 62. Part 18. 63. 64. 65. Part 19. 66. 67. 68. Volume V. Part 20. 69. 70. 71. 72. 73. 74. 75. 76. Part 23. 77. 78. 79. 80. 81. Part 24. 82. 83. 84. 85.
0415392039 9780415392037 0415392047 9780415392044 0415392055 9780415392051 0415392063 9780415392068 0415392071 9780415392075 0415413982 9780415413985
2007004846
Food--History.
Food--Social aspects
TX353 / .F55 2008
641.3