Food : critical concepts in the social sciences / edited by David Inglis, Debra Gimlin and Chris Thorpe.

Includes bibliographical references and index.

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

Machine converted from AACR2 source record.