Food studies : a hands-on guide / Willa Zhen.
Publisher: London : Bloomsbury Academic, Bloomsbury Publishing, 2019Copyright date: ©2019Description: 212 pages : illustrations ; 25 cmContent type:- text
- unmediated
- volume
- 9781474298674
- 1474298672
- 9781474298711
- 1474298710
- GT2860 .Z47 2019
Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|---|
Book | NMC Library | Stacks | GT2860 .Z47 2019 (Browse shelf(Opens below)) | 1 | Available | 33039001486736 |
Browsing NMC Library shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)
GT2853 .U5 R47 2007 The restaurants book : ethnographies of where we eat / | GT2853 .U5 S25 2001 Fast food nation : the dark side of the all-American meal / | GT2853 .U5 W35 2013 How America eats : a social history of U.S. food and culture / | GT2860 .Z47 2019 Food studies : a hands-on guide / | GT2869 .M56 1986 Sweetness and power : the place of sugar in modern history / | GT2880 .S83 2005 A history of the world in 6 glasses / | GT2883 .U6 C54 2015 Drinking in America : our secret history / |
Includes bibliographical references and index.
Introducing food studies -- From foodie to food studies -- Defining food : meals, morals, and manners -- Food, identity, and culture -- From producers to consumers -- Food and technology -- Globalization and food : here, there, everywhere, and nowhere? -- Epilogue -- Glossary.
Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensor, tactile, and experiential. Food Studies: A Hands-On Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom - without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.--COVER.