Related Books
Language: en
Pages: 242
Pages: 242
Type: BOOK - Published: 1997-02-17 - Publisher: SAGE
Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consu
Language: en
Pages: 242
Pages: 242
Type: BOOK - Published: 2006-02-14 - Publisher: Springer Science & Business Media
This book marks a new departure in ethics, which has up to now been a question of ‘the good life’ in relation to other people, based on Greek concepts of fr
Language: en
Pages: 412
Pages: 412
Type: BOOK - Published: 1996 - Publisher: University of Illinois Press
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in thei
Language: en
Pages: 380
Pages: 380
Type: BOOK - Published: 2007 - Publisher: Univ of California Press
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of div
Language: en
Pages: 236
Pages: 236
Type: BOOK - Published: 1997-11-01 - Publisher: Berghahn Books
Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have theref