Word of mouth : what we talk about when we talk about food /
Today, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices....
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| Online Access: | Electronic book from EBSCO Electronic book from EBSCO |
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| Main Author: | |
| Format: | eBook |
| Language: | English |
| Published: | Berkeley : University of California Press, 2014. |
| Series: | California studies in food and culture ;
50. |
| Subjects: |
Table of Contents:
- Cover; Word of Mouth; Title; Copyright; Dedication; CONTENTS; Prologue: Talking About Food; PART I. FROM TALK TO TEXT; 1. Thinking About Food; 2. The Perils and Pleasures of Consumption; 3. Texts Take Over; PART II. NEW COOKS, NEW CHEFS; 4. Iconic Cooks; 5. Chefs and Chefing; PART III: THE CULINARY LANDSCAPE IN THE TWENTY-FIRST CENTURY; 6. Dining on the Edge; 7. Haute Food; Epilogue: Last Words-Ratatouille; Acknowledgments; Notes; Bibliography; Index.