Books - Food - Sociology of food
Books 21 to 25 of 25 - Sociology of food |
|
|
The Invention of the Restaurant by Rebecca L. Spang
Why are there restaurants? Why would anybody consider eating to be an enjoyable leisure activity or even a serious pastime? To find the answer to these questions, we must accompany Rebecca Spang back to France in the eighteenth century, when a < I>
, 336 pp, $110.95. Buy
now |
|
|
Food, Power and Community by Robert Dare
Why do some cultures eat too much sugar? Who drinks too much, and why? Did Jesus cook? This book explores the history of what we eat and drink, and why.
Paperback, 212 pp, $9.95. Buy
now |
|
|
Hungry for You
This is a wide-ranging anthology which goes beyond the traditional limits of food writing: it not only celebrates wonderful meals in novels, diaries and biographies, but addresses some of the more controversial and political aspects of food as well.
Hardback, 420 pp, $59.95. Buy
now |
|
|
America's Collectible Cookbooks; The History, the Politics, the Recipes by Mary Anna DuSablon
In Mary Anna DuSablon's look at the two hundred-year evolution of American cookbooks, these authors receive their due--not simply as recipe peddlers, but as shapers of American culture. This book describes how government and industry joined forces to woo women back into the kitchen after the world wars. And it hails the role of the cookbook as a fund-raiser during the many years of social reform
, 272 pp, $65.95. Buy
now |
|
|
How We Eat: Appetite, Culture, and the Psychology of Food by Leon Rappoport
A psychological analysis of the American dinner table Tracing culinary customs from the Stone Age to the stovetop range, from the raw to the nuked, this book elucidates the factors and myths shaping Americans' eating habits. The diversity of food habits and rituals is considered from a psychological perspective. Explored are questions such as Why does the working class prefer sweet drinks over bitter? Why do the affluent tend to roast their potatoes? and What is so comforting about macaroni and cheese anyway? The many contradictions of Americans' relationships with food are identified: food is both a primal source of sensual pleasure and a major cultural anxiety; Americans adore celebrity chefs, but no one cooks at home anymore; the gourmet
Paperback, 175 pp, $22.95. Buy
now |
|
