TY  - BOOK
AU  - Ashley,Bob
TI  - Food and cultural studies
T2  - Studies in consumption and markets
SN  - 0415270383
AV  - GT2850 .F65 2004
U1  - 394.12 22
PY  - 2004///
CY  - London, New York
PB  - Routledge
KW  - Food habits
KW  - Food preferences
N1  - Includes bibliographical references (pages 211-228) and index; 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
N2  - "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
ER  -