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|a9780415392044 (volume I)
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|a0415392055 (volume II)
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|a0415392075 (volume IV)
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|a0415413982 (volume V)
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|aeng
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|aTX353|b.F55 2008
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|aFood :|bcritical concepts in the social sciences /|cedited by David Inglis, Debra Gimlin and Chris Thorpe.
|
260 |
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|aLondon :|bRoutledge,|c2008.
|
300 |
|
|a5 v. :|bill. ;|c24 cm.
|
490 |
0
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|aCritical concepts in the social sciences
|
504 |
|
|aIncludes bibliographical references and index.
|
505 |
0
|
|av. 1. Thinking food -- v. 2. Material aspects of food -- v. 3. The Social relations of food -- v. 4. Negotiating food -- v. 5. Food cultures and the globalization of food.
|
650 |
0
|
|aFood|xHistory.
|
650 |
0
|
|aFood|xSocial aspects.
|
700 |
1
|
|aInglis, David.
|
700 |
1
|
|aGimlin, Debra L.,|d1967-
|
700 |
1
|
|aThorpe, Chris.
|
740 |
02
|
|aThinking food.
|
740 |
02
|
|aMaterial aspects of food.
|
740 |
02
|
|aThe Social relations of food.
|
740 |
02
|
|aNegotiating food.
|
740 |
02
|
|aFood cultures and the globalization of food.
|
809 |
|
|d641.3|eF686|lv.1|tDDC|pBOOK
|
856 |
41
|
|3Table of contents only|uhttp://www.loc.gov/catdir/toc/ecip0710/2007004846.html
|