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Consumption, food and taste

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Using food as a case study of consumption and the expression of taste, Warde outlines various theories of change in the 20th century and suggests that consumption is best viewed as a process of continual selection from a range of accessible items.

Title Consumption, food and taste : culinary antinomies and commodity culture / Alan Warde.
Publisher London : SAGE
Creation Date 1997
Notes Description based upon print version of record.
Includes bibliographical references (p.[221]-226) and index.
English
Content Cover
Contents
Acknowledgements
Abbreviations
Introduction
Part I - Issues of Taste
Chapter 1 - Consumption, Taste and Social Change
Chapter 2 - The New Manners of Food: Trends and their Sociological Interpretation
Chapter 3 - Measuring Change in Taste
Part II - Indicators of Taste: Changing Food Habits
Chapter 4 - Novelty and Tradition
Chapter 5 - Health and Indulgence
Chapter 6 - Economy and Extravagance
Chapter 7 - Convenience and Care
Part III - Interpretations of Taste
Chapter 8 - The Reconstruction of Taste
Chapter 9 - Theories of Consumption and the Case of Food
Notes
Appendix: Technical Details about Methodology
References
Index
Extent 1 online resource (v, 231 pages) : illustrations
Language English
National Library system number 997010707162305171
MARC RECORDS
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