Food and cultural studies [electronic resource] / Bob Ashley ... [et al.].
Material type:
TextSeries: Studies in consumption and marketsPublication details: London ; New York : Routledge, 2004Description: viii, 240 pSubject(s): Food habits | Food preferencesGenre/Form: Electronic books.DDC classification: 394.1/2 LOC classification: GT2850 | .F65 2004Online resources: Click to View Review: "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."
Includes bibliographical references.
"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."
Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.
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