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Intro -- _GoBack -- An Agenda for Food Studies -- Donald Sloan -- Food, Drink and Identity -- Food and Drink: -- The declining importance of cultural context? -- George Ritzer and Anya Galli -- Food Ethics -- Rebecca Hawkins -- Food of the Scattered People -- Jessica B. Harris -- Embedding Food and Drink Cultures: The case of Burgundy -- Claude Chapuis and Benoît Lecat -- Truffles and Radishes: -- Food and Wine at the Opera -- Fred Plotkin -- Selling culture: -- The Growth of Wine Tourism -- Damien Wilson -- Case Studies -- Exploring China: -- a personal perspective -- Ken Hom, -- with Donald Sloan -- Marketing the Fertile Crescent: -- The reinvention of the public market tradition in New Orleans -- Richard McCarthy -- Jane Grigson -- Food Memories -- Yasmin Alibhai-Brown -- Devon and its Evolving Food Culture -- Mark Millon -- Transylvania Fest: -- An itinerant food and culture festival -- Pamela Ratiu and Rareș Crăiuț -- Australia's Culinary 'Coming Out' -- Taking a Light Glass in Soho -- Paul Bloomfield -- Give a dog a bad name: -- British cooking and its place on the culinary leader board -- Charles Campion.
Food and Drink: the cultural context is the first text to provide a comprehensive and academically rigorous introduction to a range of key themes in the field of food, drink and culture. Essential reading for post graduates, academics, professionals.
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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.