1.
por
Counihan, Carole, 1948-
Signatura topográfica preferida
394.12 FOO
Fecha de publicación
2012
Resumen
The classic book that 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 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 articles included are either, new to this edition, rewritten by
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Libros
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3.2111
por
Ashley, Bob, 1946-
Signatura topográfica preferida
394.1 FOO
Fecha de publicación
2004
Resumen
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. [from publisher's advertisement]
Formato:
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Relevancia:
2.6934
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Blaschek, Hans P.
Signatura topográfica preferida
579.17 BIO
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2007
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por
van Niekerk, Katinka
Signatura topográfica preferida
641.22
Fecha de publicación
2012
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A handy reference guide to matching food and wine.
Formato:
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2.2706
por
Earle, Mary
Signatura topográfica preferida
664.0072 CAS
Fecha de publicación
2008
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por
Beckley, Jacqueline H.
Signatura topográfica preferida
664.00685 ACC
Fecha de publicación
2007
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por
This, Hervé
Signatura topográfica preferida
641.5 THI
Fecha de publicación
2012
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Hervé This (pronounced ""Teess"") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks
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por
Cousins, John.
Signatura topográfica preferida
647.95068 COU
Fecha de publicación
2011
Resumen
This third edition of the best selling textbook Food & Beverage Management has been updated and revised to take account of current trends within these industries
Formato:
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Relevancia:
1.4434
por
Nachamkin, Irving
Signatura topográfica preferida
616.9201 CAM
Fecha de publicación
2008
Formato:
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Relevancia:
1.2500
Signatura topográfica preferida
338.19 FIF
Fecha de publicación
2009
Resumen
Leading you all the way, the experts at Entrepreneur take you into the flourishing food industry and present you with just the right ingredients for success. Choose from a menu of fresh, low-cost business opportunities, learn essential business basics, grasp industry need-to-knows and so much more! Choose from a diverse list of 55 surefire food-related businesses. Quickly and efficiently get your business up and running for less than 5,000. Master industry mandated standards including food safety, packaging and licensing. Build a marketing plan that captures new and repeat customers.
Formato:
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Relevancia:
1.1180
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