ENGLISH

Food and Cultural Studies

By Bob Ashley

Book information

Publisher
Routledge
Year
2004
ISBN
9780203646915, 9780415270397, 0203646916, 0415270391, 0203675703020
LCC
GT2850 .F65 2004
Open Library ID
OL22586531M
Language
english
Format
PDF
Filesize
2 MB (1838767 bytes)
Pages
248\249
Scanned
yes
Time added
2012-03-17 06:00:00

Description

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.

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