9783030811174 - food for thought (10 risultati)
Editore: Springer Nature Switzerland AG, Cham, 2022
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Paperback. Condizione: new. Paperback. This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either acc…ording to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much food for thought. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call culture. It will be of interest to anthropologists, philosophers, semioticians and historians of food. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Editore: Springer
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Da: AHA-BUCH GmbH, Einbeck, GermaniaAHA-BUCH GmbH
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Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mechanisms by… specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much 'food for thought'. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined.This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call 'culture'. It will be of interest to anthropologists, philosophers, semioticians and historians of food.
Editore: Springer, 2022
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Da: Buchpark, Trebbin, GermaniaBuchpark
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Condizione: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioning mecha…nisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much ¿food for thought¿. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined. This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call ¿culture¿. It will be of interest to anthropologists, philosophers, semioticians and historians of food.
Editore: Springer Nature Switzerland AG, 2022
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Da: Revaluation Books, Exeter, Regno UnitoRevaluation Books
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EUR 232,06
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Paperback. Condizione: Brand New. 185 pages. 9.25x6.10x0.50 inches. In Stock.
Editore: Springer
Da: Books Puddle, New York, NY, U.S.A.Books Puddle
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Condizione: New. pp. 204.
Editore: Springer International Publishing Sep 2022, 2022
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Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermaniaBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given particular functioni…ng mechanisms by specific societies and cultures, either according to totemic, sacrificial, hygienic-rationalist, aesthetic, or other symbolic logics. This provides much 'food for thought'. The famous expression has never been so appropriate: not only do cultures develop unique practices for the production, treatment and consumption of food, but such practices inevitably end up affecting food-related aspects and spheres that are generally perceived as objectively and materially defined.This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call 'culture'. It will be of interest to anthropologists, philosophers, semioticians and historians of food. 200 pp. Englisch.
Editore: Springer, Springer Sep 2022, 2022
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Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germaniabuchversandmimpf2000
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Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Chapter 1. Food for thought: An introduction (Simona Stano).- Part 1: Food, taste, and global cultures.- Chapter 2. Alimentation: A general semiotic model of socialising food (Ugo Volli).- Chapter 3. On the face of food (Massimo Leone)….- Chapter 4. Phenomenology of a symbolic dish: What Su Porceddu teaches us about food, meaning, and identification (Franciscu Sedda).- Chapter 5. Food heritage, memory and cultural identity in Saudi Arabia: The case of Jeddah (Cristina Greco).- Chapter 6. Bittersweet home: The sweets craft in the urban life of Tripoli, Lebanon (Henry Peck).- Part 2: Law, power, and media.- Chapter 7. 'An act authorizing sterilization of persons convicted of murder, rape, chicken stealing.': Southern chicken theft laws as an expression of racialised political violence (Daniel Thoennessen).- Chapter 8. Free breakfast and Taco trucks: Case studies of food as rhetorical homology in political discourse (Suzanne Cope).- Chapter 9. 'Superfine quality, absolute purity, daily freshness': The language of advertising in united cattle products' marketing of tripe to British workers in the 1920s and 1930s (David Bell).- Chapter 10. New generations and axiologies of food in cinema and new media (Bruno Surace).- Part 3: Nutrition and culture. Chapter 11. Beyond nutrition: Meanings, narratives, myths (Simona Stano).- Chapter 12. Laughing alone with salad: Nutrition-based inequity in women's diet and wellness media (Emily Contois).- Chapter 13. Virtue and disease: Narrative accounts of orthorexia nervosa (Lauren Wynne).Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 200 pp. Englisch.
Editore: Springer-Verlag GmbH
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Da: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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Condizione: new. Questo è un articolo print on demand.
Editore: Springer, Berlin|Springer International Publishing|Horizon 2020 Framework Programme|Springer, 2022
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Da: moluna, Greven, Germaniamoluna
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Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. This volume offers new insights into food and culture. Food habits, preferences, and taboos are partially regulated by ecological and material factors - in other words, all food systems are structured and given parti…cular functioning mechanisms by specific .
Editore: Springer
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Da: Majestic Books, Hounslow, Regno UnitoMajestic Books
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Condizione: New. Print on Demand pp. 204.
