國立虎尾科技大學 |

Food and Cultural Studies.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Food and Cultural Studies./
Author:	Ashley, Bob.
other author:	Hollows, Joanne.
Description:	1 online resource (249 pages)
Online resource:	Click to View
ISBN:	9780203646915

Food and Cultural Studies.
Ashley, Bob.

Food and Cultural Studies. - 1 online resource (249 pages)

Book Cover -- Title -- Copyright -- Contents.

What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences. Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics. This book is fascinating reading for students and academics studying both consumption and cultural studies more broadly.

ISBN: 9780203646915Index Terms--Genre/Form:

554714
Electronic books.

Dewey Class. No.: 394.12

Food and Cultural Studies.
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520 $a What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences. Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics. This book is fascinating reading for students and academics studying both consumption and cultural studies more broadly.
588 $a Description based on publisher supplied metadata and other sources.
590 $a Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2022. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.
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700 1 $a Taylor, Ben. $3 1374681
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