TY  - BOOK
AU  - Inglis,David
TI  - Food: critical concepts in the social sciences 
T2  - Critical concepts in the social sciences
SN  - 0415392039
AV  - TX353 .F55 2008
U1  - 641.3 22
PY  - 2008///
CY  - London, New York
PB  - Routledge
KW  - Food
KW  - History
KW  - Social aspects
N1  - 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
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