Food and cultural studies
By: Bob Ashley ... [et al.].
Contributors: Ashley, Bob, 1946-
Series: Studies in consumption and markets
Publisher: Routledge
Published: 2004
Place of publication: London; New York
Language: eng
Number of pages: 252
Subjects: Food habits.; Food preferences.
Notes: Includes bibliographical references.
Table of contents: title: Food-cultural studies : three paradigms; title: The raw and the cooked; title: Food, bodies, and etiquette; title: Consumption and taste; title: The national diet; title: The global kitchen; title: Shopping for food; title: Eating in; title: Eating out; title: Food writing; title: Television chefs; title: Food ethics and anxieties.