Food and Cultural StudiesWhat and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences. Food and Cultural Studiesre-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics. |
Contents
Foodcultural studies three paradigms | 1 |
The raw and the cooked | 27 |
Food bodies and etiquette | 41 |
Consumption and taste | 59 |
The national diet | 75 |
The global kitchen | 91 |
Shopping for food | 105 |
Eating in | 123 |
Eating out | 141 |
Food writing | 153 |
Television chefs | 171 |
Food ethics and anxieties | 187 |
Notes | 205 |
| 211 | |
| 227 | |
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Common terms and phrases
analysis anxieties argues associated authenticity Bakhtin become behaviour body Bourdieu British food celebrity celebrity chefs chapter civilizing process claims consumers contemporary cookbooks cookery books cookery shows cooking cuisine culinary culinary triangle cultural studies Delia Delia Smith DeVault diet dishes distinction domestic drink eating economic Elias Elias's Elizabeth David etiquette everyday example explore family meal feminine food consumption food culture food practices food scares food shopping food writing foodstuffs forms French Gary Rhodes gastronomic literature gender globalization Grigson grotesque body historical homogeneity ibid identified increasing increasingly industry Jamie Oliver Jane Grigson kitchen labour Lévi-Strauss lifestyle McDonald's means meat Mennell middle-class modern Naked Chef nature Nigella Lawson notes nouvelle cuisine offers placenta pleasure production proper meal range recipes relation relationship response restaurant role Sainsbury's seen sense social structures suggests supermarket table manners television chefs television cookery traditional vegetarianism women working-class