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008 | 080303s2008 enka b 001 0 eng d | ||
010 | _a 2007004846 | ||
011 | _aBIB MATCHES WORLDCAT | ||
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_a0415392039 _qset |
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_a9780415392037 _qset |
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_a0415392047 _qvolume 1 |
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_a9780415392044 _qvolume 1 |
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_a0415392055 _qvolume 2 |
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_a9780415392051 _qvolume 2 |
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_a0415392063 _qvolume 3 |
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_a9780415392068 _qvolume 3 |
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_a0415392071 _qvolume 4 |
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_a9780415392075 _qvolume 4 |
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_a0415413982 _qvolume 5 |
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_a9780415413985 _qvolume 5 |
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035 | _a(OCoLC)81945307 | ||
040 |
_aDLC _beng _erda _cDLC _dYDX _dBTCTA _dBAKER _dYDXCP _dATU |
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050 | 0 | 0 |
_aTX353 _b.F55 2008 |
082 | 0 | 0 |
_a641.3 _222 |
245 | 0 | 0 |
_aFood : _bcritical concepts in the social sciences / _cedited by David Inglis, Debra Gimlin and Chris Thorpe. |
264 | 1 |
_aLondon ; _aNew York : _bRoutledge, _c2008. |
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300 |
_a5 volumes : _billustrations ; _c24 cm. |
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336 |
_atext _btxt _2rdacontent |
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337 |
_aunmediated _bn _2rdamedia |
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338 |
_avolume _bnc _2rdacarrier |
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490 | 1 | _aCritical concepts in the social sciences | |
504 | _aIncludes bibliographical references and index. | ||
505 | 0 | 0 |
_gVolume I. _tThinking Food -- _tEditors' Introduction: Food and Human Existence: Understanding Diverse Modes of Culinary Life -- _gPart 1. _tTheorizing Food and Society -- _g1. _tPantropheon', Food, Cookery and Dining in Ancient Times: Alexis Soyer's Pantropheon / _rAlexis Soyer -- _g2. _tPhilosophies of Taste: Aesthetic and Nonaesthetic Senses', Making Sense of Taste: Food and Philosophy / _rCarolyn Korsmeyer -- _g3. _tOn the Civilising of Appetite', Theory, Culture and Society / _rStephen Mennell -- _g4. _tPhilosophical History of Cooking / _rJean-Anthelme Brillat-Savarin -- _g5. _tThe Sociology of the Meal / _rGeorg Simmel -- _gPart 2. _tFood and Religion -- _g6. _tLiturgical Food: Communion Elements and Conflict / _rDaniel Sack -- _g7. _tFast and Feast: The Historical Background / _rCaroline Walker Bynum -- _g8. _tPray the Weight Away: Shaping Devotional Fitness Culture / _rR. Marie Griffith -- _gPart 3. _tThe Anthropology of Food -- _g9. _tThe Culinary Triangle / _rClaude Levi-Strauss -- _g10. _tSteak and Chips' Mythologies / _rRoland Barthes -- _g11. _tThe Food System / _rRoland Barthes -- _g12. _tThe Abominations of Leviticus / _rMary Douglas -- _g13. _tHomo Culinarius: Towards An Anthropology of Taste / _rPasi Falk -- _gVolume II. _tMaterial Aspects of Food -- _gPart 4. _tFood Production and Human Evolution -- _g14. _tFirst Course-From Raw to Cooked: Prehistory, Mesopotamia, Egypt, China, India / _rLinda Civitello -- _g15. _tCooks and Culinary Tradition / _rJean Bottero -- _g16. _tHuman Food Selection: The Interaction of Biology, Culture and Individual Experience / _rPaul Rozin -- _gPart 5. _tThe History of Key Foods -- _g17. _tThe Noah Hypothesis / _rPatrick E. McGovern -- _g18. _tPasta Without Borders / _rSilvano Serventi and Francoise Sabban -- _g19. _tThe Spice Seekers / _rJack Turner -- _gPart 6. _tFamines -- _g20. _tFamines in Historical Perspective / _rS. C. Watkins and J. Menken -- _g21. _tPoverty and Entitlements / _rAmartya Sen -- _gPart 7. _tIndustrializtion of Food Production -- _g22. _tDiminishing Contrasts, Increasing Varieties / _rStephen Mennell -- _g23. _tModern Food Technology: Industrialising Nature / _rBernardo Sorj and John Wilkinson -- _g24. _tAn Introduction to McDonaldization / _rGeorge Ritzer -- _g25. _tThe Most Dangerous Job / _rEric Schlosser -- _g26. _tReally Modern Retailing / _rKim Humphery -- _gPart 8. _tCrises in the Food Chain -- _g27. _tThe "Mad-Cow" Crisis: A Global Perspective / _rClaude Fischler -- _g28. _tThe International Relations of Food: The Unfolding Crisis of National Regulation / _rHarriet Friedmann -- _g29. _tDining with Nobu / _rCharles Clover -- _g30. _tRisky Science and Savoir-Faire: Peasant Expertise in the French Debate Over Genetically Modified Crops / _rChaia Heller -- _g31. _tDeregulation and its Consequences / _rMarion Nestle -- _g32. _tGlobal Claims / _rDaniel Charles -- _gVolume III. _tThe Social Relations of Food -- _gPart 9. _tFood and Social Class -- _g33. _tThe High and the Low: Culinary Culture in Asia and Europe / _rJack Goody -- _g34. _tNature's Body and the Metaphors of Food / _rJoseph R. Gusfield -- _gPart 10. _tHistory of Grand Eating and Gastronomy -- _g35. _tSicilian Tables: The Culture of Fourth Century Gastronomy / _rAndrew Dalby -- _g36. _tOn Gourmandism / _rJean-Anthelme Brillat-Savarin -- _g37. _tA Cultural Field in the Making: Gastronomy in Nineteenth-Century France / _rPricilla Parkhurst Ferguson -- _gPart 11. _tRestaurants and Coffee Houses -- _g38. _tConsumption and The Problem of Variety: Cultural Omnivorousness, Social Distinction and Dining Out / _rAlan Warde, Lydia Marten, and Wendy Olsen -- _g39. _tThe Philosopher in the Coffee-House / _rMarkman Ellis -- _g40. _tThe Social Structure of the Restaurant / _rWilliam Foote Whyte -- _g41. _tThe Kitchen as Place and Space / _rGary Alan Fine -- _g43. _tAll The World's a Restaurant: On the Global Gastronomics of Tourism and Travel' / _rRebecca Spang -- _gPart 12. _tFood and the Life Course -- _g44. _tHolding time still with cups of tea / _rHaim Hazan -- _g45. _tConfections, concoctions and conceptions / _rAllison James -- _g46. _tThe Goodness is Out of It: The Meaning of Food to Two Generations / _rMildred Blaxter and Elizabeth Paterson -- _gPart 13. _tFood, Gender and Family Organisation -- _g47. _tTradition and Change in Domestic Roles and Food Preparation / _rDeb Kemmer -- _g48. _tConstructing the Family / _rMarjorie DeVault -- _g49. _tOliver's Twist: Leisure, Labour and Domestic Masculinity in The Naked Chef / _rJoanne Hollows -- _g50. _tThe Family Meal and its Significance in Global Times / _rAlex McIntosh -- _g51. _tThe Presence of Many Women: Food as a Way of Ensuring Continuity Across Generations of Women / _rMiriam Meyers -- _gVolume IV. _tNegotiating Food -- _gPart 14. _tFood and Personal Identity -- _g52. _tFood, Self and Identity / _rClaude Fischler -- _g54. _tThe Politics of Taste and Smell: Palestinian Rites of Return / _rEfrat Ben-Ze'ev -- _gPart 15. _tTextual and Visual Representations of Food -- _g55. _tHow To Make a National Cuisine: Cookbooks in Contemporary India / _rArjun Appadurai -- _g57. _tPerform, Educate, Entertain: Ingredients of the Cookery Programme Genre / _rN. Strange -- _g58. _tTasting Language: The Aesthetic Pleasures of Elizabeth David / _rAlice McLean -- _gPart 16. _tDiets and Dieting -- _g59. _tCurative Voices: Anti-Diets and Experts / _rCarole Spitzack -- _g60. _tThe Government of the Body: Medical Regimens and the Rationalisation of Diet / _rBryan Turner -- _gPart 17. _tFood Pathologies -- _g61. _tAnorexia Nervosa: Psychopathology as the Crystallization of Culture / _rSusan Bordo -- _g62. _tAn Anthropological View of Western Women's Prodigious Fasting: A Review Essay / _rCarole Counihan -- _gPart 18. _tAnimals, Meat, Vegetarianism and Veganism -- _g63. _tTaking Life: Animals / _rPeter Singer -- _g64. _tThe Vegetarian Option: Varieties, Conversions, Motives and Careers / _rAlan. Beardsworth and Teresa Keil -- _g65. _tDogs, Whales and Kangaroos: Transnational Activism and Food Taboos / _rMarianne Elisabeth Lien -- _gPart 19. _tDe-Industrialisation -- _g66. _tFood and the Counterculture: A Story of Bread and Politics / _rWarren Belasco -- _g67. _tAppetite and Thought / _rCarlo Petrini -- _g68. _tOrganic Farming: Ideal Practices and Practical Ideals / _rJulie Guthman -- _gVolume V. _tFood Cultures and the Globalization of Food -- _gPart 20. _tFood and Nation -- _g69. _tSlow Food and the Politics of Pork Fat: Italian Food and European Identity / _rAlison Leitch -- _g70. _tFrance: The Land of Milk and Honey or the Old Country of Gourmands / _rJean-Robert Pitte -- _g71. _tThe Bread Is Soft': Italian Foodways, American Abundance / _rHasia R. Diner -- _g72. _tThe Origins of Soul Food in Black Urban Identity / _rTracey -- _g73. _tThe Presentation of Ethnic Authenticity: Chinese Food as a Social Accomplishment / _rShun Lu and Gary Alan Fine -- _g74. _tFrom Europe to America / _rGiovanni Rebora -- _g75. _tWhat's in a Cup: Coffee from Bean to Brew / _rBenoit Daviron and Stefano Ponte -- _g76. _tMeals, Migration, and Modernity / _rKrishnendu Ray -- _gPart 23. _tGlobalization as Food Homogenization -- _g77. _tScoring Parker / _rElin McCoy -- _g78. _tTransnationalism, Localization and Fast Foods in East Asia' / _rJames L. Watson -- _g79. _tDomesticating the French Fry: McDonalds and Consumerism in Moscow' / _rMelissa L. Caldwell -- _g80. _tFast Food in France / _rRick Fantasia -- _g81. _tRestaurants rapides pour 'societe sans classes / _rRick Fantasia -- _gPart 24. _tFood Traditions Transformed -- _g82. _tConclusion: Molto, Ma Buono / _rCarole Counihan -- _g83. _tCooking the Books: Global or Local Identities in Contemporary British Food Cultures / _rAllison James -- _g84. _tPastes, Powders, and Potions: the Development of an Eclectic Australian Palate / _rDanielle Gallegos -- _g85. _tOn the Globalization of Chinese Food / _rJ. A. G. Roberts. |
588 | _aMachine converted from AACR2 source record. | ||
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