Screen LibraryFood：the key concepts
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| Main Authors: | |
|---|---|
| Published: |
Berg,
|
| Publisher Address: | Oxford New York |
| Publication Dates: | c2008. |
| Literature type: | Book |
| Language: | English |
| Series: |
The key concepts |
| Subjects: | |
| Carrier Form: | viii, 158 p.: ill. ; 24 cm. |
| ISBN: |
9781845206727 (cloth) 184520672X (cloth) 9781845206734 (paper) 1845206738 (paper) |
| Index Number: | TS20 |
| CLC: |
TS20 C913.3 TS971 K891.25 |
| Call Number: | C913.3/B426 |
| Contents: |
Includes bibliographical references (p. [129]-150) and index. Overview -- 1. Why study food? -- Chapter summary -- 2. Identity : Are we what we eat? -- Cuisine -- Madeleines : food and memory -- Chapter summary -- 3. The drama of food : divided identities -- Food and sexuality -- Food and gender -- Embattled food -- Chapter summary -- 4. Convenience : the global food chain -- Inside gigantic -- The eight Fs -- Chapter summary -- 5. Responsibility : Who pays for dinner? -- Health costs : food-borne illness -- Health costs : fatness -- Confronting the externalities -- Chapter summary -- 6. The future of food -- Scenarios -- The technological fix : busine |