005 |
|
20040107201031.0 |
010 |
|
|a 2003025743
|
020 |
|
|a0415270391 (softback)
|
020 |
|
|a0415270383 (hardback)
|
035 |
|
|a2003025743
|
040 |
|
|aTWNTU|cTWNTU|dTWNTU
|
042 |
|
|apcc
|
050 |
00
|
|aGT2850|b.F65 2004
|
082 |
00
|
|a394.1/2|222
|
095 |
|
|aNTTU|bG|cE028149|d394.12|eF686|pBOOK|fSYNSIA|zBOOK|m0|tDDC
|
245 |
00
|
|aFood and cultural studies /|cBob Ashley ... [et al.].
|
260 |
|
|aLondon ;|aNew York :|bRoutledge,|c2004.
|
300 |
|
|aviii, 240 p. :|bill. ;|c24 cm
|
440 |
0
|
|aStudies in consumption and markets
|
504 |
|
|aIncludes bibliographical references.
|
505 |
0
|
|aFood-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.
|
650 |
0
|
|aFood habits.
|
650 |
0
|
|aFood preferences.
|
700 |
1
|
|aAshley, Bob,|d1946-
|
809 |
|
|d394.12|eF686|tDDC|pBOOK
|
856 |
41
|
|3Table of contents|uhttp://www.loc.gov/catdir/toc/ecip0411/2003025743.html
|