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Food and cultural studies / Bob Ashley [and others].

By:

Ashley, Bob, 1946- [author.]

Material type: Text

TextSeries: Studies in consumption and marketsPublisher: London ; New York : Routledge, 2004Description: viii, 240 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0415270383
9780415270380
0415270391
9780415270397

Subject(s):

DDC classification:

394.12 22

LOC classification:

GT2850 .F65 2004

Contents:

1. Food-cultural studies : three paradigms -- 2. The raw and the cooked -- 3. Food, bodies and etiquette -- 4. Consumption and taste -- 5. The national diet -- 6. The global kitchen -- 7. Shopping for food -- 8. Eating in -- 9. Eating out -- 10. Food writing -- 11. Television chefs -- 12. Food ethics and anxieties.

Review: "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."--BOOK JACKET.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	394.12 FOO (Browse shelf(Opens below))	1	Available		A290452B

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Previous	394.12 EVA Food waste : home consumption, material culture and everyday life /	394.12 FLE Charlemagne's tablecloth : a piquant history of feasting /	394.12 FOO Food nations : selling taste in consumer societies /	394.12 FOO Food and cultural studies /	394.12 FOO Food and culture : a reader /	394.12 FOO Food nations : selling taste in consumer societies /	394.12 FOO Food consumption in global perspective : essays in the anthropology of food in honour of Jack Goody /	Next

Includes bibliographical references (pages 211-228) and index.

"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."--BOOK JACKET.

Machine converted from AACR2 source record.

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