Food
In the last five years or so, there has been a huge explosion of scholarly work on the history of food and, likewise, pressing problems such as food scares and genetic modification, as well as anorexia and obesity, have become increasingly present in the public consciousness. Drawing on a wide vari...
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| Format: | Book |
| Language: | English |
| Published: |
London New York
Routledge
2008
|
| Series: | Critical concepts in social sciences.
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| Subjects: | |
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| 245 | 0 | 0 | |a Food |c edited by David Inglis, Debra Gimlin & Chris Thorpe. |
| 260 | |a London |a New York |b Routledge |c 2008 | ||
| 300 | |a 5 v. |b ill. |c 24 cm. | ||
| 490 | 1 | |a Critical concepts in social sciences. | |
| 504 | 0 | |a Includes bibliographical references and index. | |
| 505 | |a v. 1. Thinking food -- v. 2. Material aspects of food -- v. 3. Social relations of food -- v. 4. Negotiating food -- v. 5. Food cultures and the globalization of food | ||
| 520 | |a In the last five years or so, there has been a huge explosion of scholarly work on the history of food and, likewise, pressing problems such as food scares and genetic modification, as well as anorexia and obesity, have become increasingly present in the public consciousness. Drawing on a wide variety of disciplines, this fascinating four-volume collection covers anthropology, sociology, psychology, history, cultural history, land economy, and, outside of the arts and social sciences, disciplines such as health sciences and health economics. An engaging and comprehensive reference, it is undoubtedly a highly useful resource for both student and scholar alike. | ||
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| 650 | 0 | |a Food |x History. | |
| 650 | 0 | |a Food |x Social aspects. | |
| 700 | 1 | |a Inglis, David. | |
| 830 | 0 | |a Critical concepts in social sciences. | |
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