Word of mouth: what we talk about when we talk about food

Please use this identifier to cite or link to this item: https://lib.hpu.edu.vn/handle/123456789/25810

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DC Field	Value	Language
dc.contributor.author	Ferguson, Priscilla Parkhurst	en_US
dc.date.accessioned	2017-06-21T02:16:56Z
dc.date.available	2017-06-21T02:16:56Z
dc.date.issued	2014	en_US
dc.identifier.isbn	9780520273924	en_US
dc.identifier.isbn	0520273923	en_US
dc.identifier.other	HPU4160914	en_US
dc.identifier.uri	https://lib.hpu.edu.vn/handle/123456789/25810	-
dc.description.abstract	Table of contents: Prologue: Talking about food. pt. 1. From talk to text. Thinking about food. The perils and pleasures of consumption.Texts take over. pt. 2. New cooks, new chefs. Iconic cooks. Chefs and chefing. pt. 3. The culinary landscape in the twenty-first century. Dining on the edge. Haute food. Epilogue: Last words--Ratatouille.	en_US
dc.format.extent	271 p.	en_US
dc.format.mimetype	application/pdf	en_US
dc.language.iso	en	en_US
dc.publisher	University of California Press	en_US
dc.subject	Food	en_US
dc.subject	Consumption	en_US
dc.subject	New cooks	en_US
dc.subject	New chefs	en_US
dc.subject	Iconic cooks	en_US
dc.subject	The culinary landscape	en_US
dc.subject	Haute food	en_US
dc.title	Word of mouth: what we talk about when we talk about food	en_US
dc.type	Book	en_US
dc.size	1.7Kb	en_US
dc.department	Sociology	en_US
Appears in Collections:	Sociology

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