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 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)
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