This innovative and global best-seller helped establish food studies courses throughout the social sciences and humanities when it was first published in 1997. The fourth edition of 'Food and Culture' contains favorite articles from earlier editions and several new pieces on foo…
The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1). The third edition includes 40 original essays and reprints of previously published cla…
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: Foundations, Hegemony And Difference, Consumption And Embodiment, Food And Globalization, And Challenging, Contesting, And Transforming The Food System. 17 of the 40 art…
