MARC Record from marc_columbia

LEADER: 04099cam a2200709Ma 4500
001 16870290
005 20221105231213.0
006 m o d
007 cr cn|||||||||
008 160609r20162015enka ob 001 0 eng d
035 $a(OCoLC)ocn948604018
035 $a(NNC)16870290
040 $aTYFRS$beng$epn$cTYFRS$dOCLCQ$dOCLCA$dU3W$dNLE$dOCLCF$dOCLCQ$dAU@$dOCLCQ$dLEAUB$dUKAHL$dOCLCO$dFAU
019 $a1018085401$a1019558944$a1086442412
020 $a9781315565309$q(e-book ;$qPDF)
020 $a1315565307$q(e-book ;$qPDF)
020 $a9781317186427
020 $a1317186427
020 $z9781472441836$q(hardback)
020 $a9781317186434$q(e-book ;$qPDF)
020 $a1317186435
020 $a9781317186410$q(e-book ;$qMobi)
020 $a1317186419
020 $a1472441834
020 $a9781472441836
020 $a9781138307032$q(paperback)
020 $a1138307033
035 $a(OCoLC)948604018$z(OCoLC)1018085401$z(OCoLC)1019558944$z(OCoLC)1086442412
037 $a9781317186427$bIngram Content Group
050 4 $aTP370$b.T37 2016
082 14 $a664$bT215
049 $aZCUA
245 02 $aA taste of progress :$bfood at international and world exhibitions in the nineteenth and twentieth centuries /$cedited by Nelleke Teughels [and] Peter Scholliers.
260 $aLondon ;$aNew York :$bRoutledge,$c2016.
300 $a1 online resource (xx, 328 pages) :$billustrations
336 $atext$btxt$2rdacontent
337 $acomputer$bc$2rdamedia
338 $aonline resource$bcr$2rdacarrier
500 $a"First published 2015 by Ashgate Publishing"--Title page verso.
504 $aIncludes bibliographical references and index.
505 0 $apt. 1. Culinary nation-building -- pt. 2. National appropriation -- pt. 3. Culinary encounters : food, identity and cultural mediation -- pt. 4. Catering to the world.
520 $aWorld exhibitions have been widely acknowledged as important sources for understanding the development of the modern consumer and urbanized society, yet whilst the function and purpose of architecture at these major events has been well-studied, the place of food has received very little attention. Food played a crucial part in the lived experience of the exhibitions: for visitors, who could acquaint themselves with the latest food innovations, exotic cuisines and 'traditional' dishes; for officials attending lavish banquets; for the manufacturers who displayed their new culinary products; and for scientists who met to discuss the latest technologies in food hygiene. Food stood as a powerful semiotic device for communicating and maintaining conceptions of identity, history, traditions and progress, of inclusion and exclusion, making it a valuable tool for researching the construction of national or corporate sentiments. Combining recent developments in food studies and the history of major international exhibitions, this volume provides a refreshing alternative view of these international and intercultural spectacles.
650 0 $aFood industry and trade$xExhibitions$xHistory$y19th century.
650 0 $aFood$xExhibitions$xHistory$y19th century.
650 0 $aFood industry and trade$xExhibitions$xHistory$y20th century.
650 0 $aFood$xExhibitions$xHistory$y20th century.
650 0 $aFood service$xHistory$y19th century.
650 0 $aFood service$xHistory$y20th century.
650 6 $aAliments$xExpositions$xHistoire$y19e siècle.
650 6 $aAliments$xExpositions$xHistoire$y20e siècle.
650 6 $aServices alimentaires$xHistoire$y19e siècle.
650 6 $aServices alimentaires$xHistoire$y20e siècle.
650 7 $aFood$xExhibitions.$2fast$0(OCoLC)fst00930508
650 7 $aFood service.$2fast$0(OCoLC)fst00931080
648 7 $a1800-1999$2fast
655 4 $aElectronic books.
655 7 $aHistory.$2fast$0(OCoLC)fst01411628
700 1 $aTeughels, Nelleke.
700 1 $aSholliers, Peter.
776 1 $z9781472441836
856 40 $uhttp://www.columbia.edu/cgi-bin/cul/resolve?clio16870290$zTaylor & Francis eBooks
852 8 $blweb$hEBOOKS