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010 _a 2007004846
011 _aBIB MATCHES WORLDCAT
020 _a0415392039
_qset
020 _a9780415392037
_qset
020 _a0415392047
_qvolume 1
020 _a9780415392044
_qvolume 1
020 _a0415392055
_qvolume 2
020 _a9780415392051
_qvolume 2
020 _a0415392063
_qvolume 3
020 _a9780415392068
_qvolume 3
020 _a0415392071
_qvolume 4
020 _a9780415392075
_qvolume 4
020 _a0415413982
_qvolume 5
020 _a9780415413985
_qvolume 5
035 _a(OCoLC)81945307
040 _aDLC
_beng
_erda
_cDLC
_dYDX
_dBTCTA
_dBAKER
_dYDXCP
_dATU
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.
300 _a5 volumes :
_billustrations ;
_c24 cm.
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
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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650 0 _aFood
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700 1 _aInglis, David,
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