TY - BOOK ID - 25223118 TI - Food and cultural studies AU - Ashley, Bob AU - Hollows, Joanne AU - Jones, Steve PY - 2004 SN - 0415270383 0415270391 9780415270380 PB - London New York : Routledge, DB - UniCat KW - Consumer behavior KW - Sociology of culture KW - Préférences alimentaires KW - Food preferences. KW - Préférences alimentaires KW - Food habits KW - Food preferences KW - #SBIB:042.AANKOOP KW - #SBIB:309H040 KW - #SBIB:309H2812 KW - #SBIB:316.7C140 KW - Food selection KW - Nutrition KW - Taste KW - Eating KW - Food customs KW - Foodways KW - Human beings KW - Habit KW - Manners and customs KW - Diet KW - Oral habits KW - Populaire cultuur algemeen KW - Marketing, consumentengedrag, consumentisme KW - Cultuursociologie: cultuur en globale samenlevingen KW - Psychological aspects KW - Food habits. KW - Habitudes alimentaires KW - Comportement alimentaire KW - Alimentation KW - Aspect social UR - https://www.unicat.be/uniCat?func=search&query=sysid:25223118 AB - 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. ER -