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Book Details
Table of Contents
Food-cultural studies : three paradigms
The raw and the cooked
Food, bodies, and etiquette
Consumption and taste
The national diet
The global kitchen
Shopping for food
Eating in
Eating out
Food writing
Television chefs
Food ethics and anxieties.
Edition Notes
Includes bibliographical references.
Classifications
External Links
The Physical Object
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- Created April 1, 2008
- 15 revisions
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August 11, 2024 | Edited by MARC Bot | import existing book |
March 19, 2023 | Edited by ImportBot | import existing book |
December 14, 2022 | Edited by MARC Bot | import existing book |
December 5, 2022 | Edited by ImportBot | import existing book |
April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |