Food and Cultural Studies: Studies in Consumption and Markets

Ashley, Bob, et al. Food and Cultural Studies: Studies in Consumption and Markets. London: Routledge, 2004. Print.

Contents:
Acknowledgements vi
Preface vii
1 Food-cultural studies - three paradigms 1
2 The raw and the cooked 27
3 Food, bodies and etiquette 41
4 Consumption and taste 59
5 The national diet 75
6 The global kitchen 91
7 Shopping for food 105
8 Eating in 123
9 Eating out 141
10 Food writing 153
11 Television chefs 171
12 Food ethics and anxieties 187
Notes 205
References 211
Index 229

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