Food and Culture: A Reader. Questo articolo non è disponibile.Food and Culture: A Reader

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 Lévi-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