Consuming Passions
Cooking and Eating in the Age of Anxiety
Published on 18. June 1998
Book
Paperback/Softback
256 pages
978-1-901341-06-5 (ISBN)
Description
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.
More details
Language
English
Place of publication
Manchester
United Kingdom
Publishing group
Manchester University Press
Target group
College/higher education
Professional and scholarly
Product notice
Paperback (UK-trade)
Illustrations
20 b&w illustrations
Dimensions
Height: 216 mm
Width: 138 mm
ISBN-13
978-1-901341-06-5 (9781901341065)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
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.