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Food and Drink: the cultural context

DOI: 10.23912/978-1-908999-03-0-2005

ISBN: 978-1-908999-03-0

Published: September 2013

Component type: book

Abstract

The first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture. It explores the complex relationships between food and drink, and individuals and society.

Contributors

  • Donald Sloan, Oxford Brookes University (Editor)

Cite as

Sloan, 2013

Sloan, D. (2013) Food and Drink: the cultural context. Oxford: Goodfellow Publishers http://dx.doi.org/10.23912/978-1-908999-03-0-2005

Chapters

Chapter 1 An Agenda for Food Studies (Sloan)

Chapter 2 Food and Drink, The declining importance of cultural context (Ritzer & Galli)

Chapter 3 Food, Drink and Identity (Lugosi)

Chapter 4 Food Ethics (Hawkins)

Chapter 5 Food of the Scattered People (Harris)

Chapter 6 Embedding Food and Drink Cultures, The case of Burgundy (Chapuis & Lecat)

Chapter 7 Truffles and Radishes, Food and Wine at the Opera (Plotkin)

Chapter 8 Selling culture, The Growth of Wine Tourism (Wilson)

Chapter 9 China, a personal perspective (Hom & Sloan)

Chapter 10 Marketing the Fertile Crescent, The reinvention of the public market tradition in New Orleans (McCarthy)

Chapter 11 Jane Grigson (Holt)

Chapter 12 Food Memories (Alibhai-Brown)

Chapter 13 Devon and its Evolving Food Culture (Millon)

Chapter 14 Transylvania Fest, An itinerant food and culture festival (Ratiu, Crăiuț & Sloan)

Chapter 15 Australias Culinary Coming Out (Robinson)

Chapter 16 Taking a Light Glass in Soho (Bloomfield)

Chapter 17 Give a Dog a Bad Name, British cooking and its place on the culinary leader board (Campion)

Available

Paperback version [Details] Available as an inspection copyPrice: USD $55.00Copies / Delivery by post
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