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....
保存先:
| オンライン･アクセス: | Electronic book from EBSCO Electronic book from EBSCO |
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| 第一著者: | |
| フォーマット: | eBook |
| 言語: | English |
| 出版事項: | Berkeley : University of California Press, 2014. |
| シリーズ: | California studies in food and culture ;
50. |
| 主題: |