Word of mouth : what we talk about when we talk about food /

Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices....

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Bibliographic Details
Call Number:Libro Electrónico
Main Author: Ferguson, Priscilla Parkhurst
Format: Electronic eBook
Language:Inglés
Published: Berkeley : University of California Press, 2014.
Series:California studies in food and culture ; 50.
Subjects:
Food > Social aspects.
Food > Cross-cultural studies.
Food habits > Cross-cultural studies.
Aliments > Aspect social.
Aliments > Études transculturelles.
Habitudes alimentaires > Études transculturelles.
SOCIAL SCIENCE > Customs & Traditions.
COOKING > History.
Food.
Food habits.
Cross-cultural studies.
Online Access:Texto completo
Table of Contents:
  • Cover; Word of Mouth; Title; Copyright; Dedication; CONTENTS; Prologue: Talking About Food; PART I. FROM TALK TO TEXT; 1. Thinking About Food; 2. The Perils and Pleasures of Consumption; 3. Texts Take Over; PART II. NEW COOKS, NEW CHEFS; 4. Iconic Cooks; 5. Chefs and Chefing; PART III: THE CULINARY LANDSCAPE IN THE TWENTY-FIRST CENTURY; 6. Dining on the Edge; 7. Haute Food; Epilogue: Last Words-Ratatouille; Acknowledgments; Notes; Bibliography; Index.

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