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220104 ||| eng |
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|a 9783030811150
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| 100 |
1 |
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|a Stano, Simona
|e [editor]
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| 245 |
0 |
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|a Food for Thought
|h Elektronische Ressource
|b Nourishment, Culture, Meaning
|c edited by Simona Stano, Amy Bentley
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| 250 |
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|a 1st ed. 2022
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| 260 |
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|a Cham
|b Springer International Publishing
|c 2022, 2022
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| 300 |
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|a XIV, 185 p. 16 illus., 15 illus. in color
|b online resource
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| 505 |
0 |
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|a 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)
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| 653 |
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|a Food—Biotechnology
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| 653 |
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|a Social sciences
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| 653 |
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|a Food Science
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| 653 |
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|a Social Sciences, general
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| 653 |
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|a Social Philosophy
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| 653 |
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|a Social sciences—Philosophy
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| 700 |
1 |
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|a Bentley, Amy
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 490 |
0 |
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|a Numanities - Arts and Humanities in Progress
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| 856 |
4 |
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|u https://doi.org/10.1007/978-3-030-81115-0?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 301.1
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| 520 |
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|a 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
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