Word of mouth : what we talk about when we talk about food /
Saved in:
| Author / Creator: | Ferguson, Priscilla Parkhurst. |
|---|---|
| Imprint: | Berkeley : University of California Press, 2014. |
| Description: | 1 online resource |
| Language: | English |
| Series: | California studies in food and culture ; 50 California studies in food and culture ; 50. |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11229925 |
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| 100 | 1 | |a Ferguson, Priscilla Parkhurst. | |
| 245 | 1 | 0 | |a Word of mouth : |b what we talk about when we talk about food / |c Priscilla Parkhurst Ferguson. |
| 260 | |a Berkeley : |b University of California Press, |c 2014. | ||
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a California studies in food and culture ; |v 50 | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |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. | |
| 520 | |a 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. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question deman. | ||
| 546 | |a English. | ||
| 650 | 0 | |a Food |x Social aspects. | |
| 650 | 0 | |a Food |v Cross-cultural studies. | |
| 650 | 0 | |a Food habits |v Cross-cultural studies. | |
| 650 | 7 | |a SOCIAL SCIENCE |x Customs & Traditions. |2 bisacsh | |
| 650 | 7 | |a COOKING |x History. |2 bisacsh | |
| 650 | 7 | |a Food. |2 fast |0 (OCoLC)fst00930458 | |
| 650 | 7 | |a Food habits. |2 fast |0 (OCoLC)fst00930807 | |
| 650 | 7 | |a Food |x Social aspects. |2 fast |0 (OCoLC)fst00930613 | |
| 655 | 0 | |a Electronic book. | |
| 655 | 4 | |a Electronic books. | |
| 655 | 7 | |a Cross-cultural studies. |2 fast |0 (OCoLC)fst01423769 | |
| 655 | 7 | |a Electronic books. |2 lcgft | |
| 776 | 0 | 8 | |i Print version: |a Ferguson, Priscilla Parkhurst. |t Word of Mouth. |d University of California Press 2014 |z 9780520273924 |
| 830 | 0 | |a California studies in food and culture ; |v 50. | |
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