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|a Ferguson, Priscilla Parkhurst.
|0 http://id.loc.gov/authorities/names/n87920065
|1 http://viaf.org/viaf/103212341
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|a Word of Mouth :
|b What We Talk About When We Talk About Food.
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|a Berkeley :
|b University of California Press,
|c 2014.
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|a 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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|a Food -- Cross-cultural studies.
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|a Food -- Social aspects.
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|a Food habits -- Cross-cultural studies.
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|0 http://id.worldcat.org/fast/fst01423769
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|a Ferguson, Priscilla Parkhurst
|t Word of Mouth : What We Talk About When We Talk About Food
|d Berkeley : University of California Press,c2014
|z 9780520273924
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|z Please contact Library regarding classroom use
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