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Food and Culture: A Reader
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Table of Contents

Foundations 1. The Problem of Changing Food Habits Margaret Mead 2. Toward a Psychosociology of Contemporary Food Consumption Roland Barthes 3. The Culinary Triangle Claude Levi-Strauss 4. Deciphering a Meal Mary Douglas 5. The Abominable Pig Marvin Harris 6. Nourishing Arts Michel De Certeau and Luce Giard 7. The Recipe, the Prescription, and the Experiment Jack Goody 8. Time, Sugar, and Sweetness Sidney Mintz 9. Anorexia Nervosa and its Differential Diagnosis Hilde Bruch. Gender and Consumption 10. Fast, Feast, and Flesh: The Religious Significance of Food to Medieval Women Caroline Bynum 11. Appetite as Voice Joan Jacobs Brumberg 12. Anorexia Nervosa: Psychopathology as the Crystallization of Culture Susan Bordo 13. Feeding Hard Bodies: Food and Masculinities in Men's Fitness Magazines Fabio Parasecoli 14. The Overcooked and the Underdone: Masculinities in Japanese Food Programming T.J.M. Holden 15. Japanese Mothers and Obentos: The Lunch Box as Ideological State Apparatus Anne Allison 16. Conflict and Deference Marjorie DeVault 17. Feeding Lesbigay Families Christopher Carrington. Food and Identity Politics 18. How to Make a National Cuisine: Cookbooks in Contemporary India Arjun Appadurai 19. Let's Cook Thai: Recipes for Colonialism Lisa Heldke 20. 'Suckin' the Chicken Bone Dry': African American Women, Fried Chicken and the Power of a National Narrative Psyche Williams-Forson 21. Rooting Out the Causes of Disease: Why Diabetes is So Common Among Desert Dwellers Gary Paul Nabhan 22. Food as Oppositional Voice for Women in the San Luis Valley of Colorado Carole Counihan&nbs

Reviews

"The editors of this "Reader have compiled an excellent group of papers."
-"Sara A. Quandt, Wake Forest University School of Medicine
""Food and Culture: A Reader, a collection of essays about what and how we eat... is in spots a delicious treat."
Reading About Eating
-Times (Bay City, MI), Jan. 20, 1998
"The reader should read more than one or two pieces before passing judgement; subject matter and clarity vary greatly. But certainly everyone can find something to eat on this literary smorgasbord... most will find interesting the chapter on "Industrial Foods.""
The Culinary Bookshelf
-Culinary Historians of New York, Winter 1998 Vol.11 No.2
." . . a delicious treat . . . It's scholarly, annotated and dense, and fun reading."
-"Kalamazoo Gazette, 20 January 1998
." . . a delicious treat . . . It's scholarly, annotated and dense, and fun reading."
-"New Orleans Times-Picayune, 10 December 1997

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