Unites scientists, social scientists and those working in the humanities in a call for food to be studied more in universities across disciplines. Subjects covered in this book range from BSE and E.coli to the treatment of food in literature and art.
| ISBN | 1901341062 | | DEWEY edition | DC21 | | ISBN13 | 9781901341065
(What's this?) | | Pages | 256 | | Publisher | Manchester University Press | | Volumes | 1 | | Imprint | Mandolin | | Weight (grammes) | 299 | | Format | Paperback | | Published in | Manchester | | Publication date | 18 Jun 1998 | | Height (mm) | 216 | | Non-book description | xi, 208 p. : | | Width (mm) | 138 | | Library of Congress | GT2850.C64 | | Spine width (mm) | 16 | | DEWEY | 641 | | Academic level | Undergraduate, Postgraduate, Professional / Scholarly |
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Consumer anxiety: towards a food democracy, Tim Lang; dining with death, Hugh Pennington; mad cows and Englishmen, Richard Lacey; setting food standards, Philip James; the "Yuk" factor, Derek Burke; cooking with kids, Prue Leith; banana bills, David Bederman; a vegetarian philosophy, Peter Singer; feeding the world, Tim Dyson; unequal health, Ann Ralph; waist not, want not, David Booth and Mary Douglas; the nation's diet, Ann Murcott; the prawn cocktail ritual, Alan Warde; ask the family, Roger Dickinson. Comfort food: interpreting starvation, Susie Orbach; kitchen revolution, Brian Harrison; savouring the antique, Emily Gowers; cooking the cannibals, William Arens; the evolution of appetites, Geoffrey Harrison; consuming nations, Shannon Peckham; feasting in the dark, Ian Christie; flesh sweeter than honey, Graham Ward; edible ecriture, Terry Eagleton.
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