An edition of Food and cultural studies
(2002)
Food and cultural studies
by Bob Ashley, Joanne Hollows, Ben Taylor, and Steve Jones
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Book Details
Table of Contents
Food-cultural studies : three paradigms
The raw and the cooked
Food, bodies, and etiquette
Consumption and taste
The national diet
The global kitchen
Shopping for food
Eating in
Eating out
Food writing
Television chefs
Food ethics and anxieties.
Edition Notes
Includes bibliographical references.
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| December 14, 2022 | Edited by MARC Bot | import existing book |
| August 14, 2020 | Edited by ImportBot | import existing book |
| February 19, 2019 | Created by MARC Bot | import existing book |