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Consumption, food, and taste : culinary antinomies and commodity culture / Alan Warde

By: Warde, Alan.
Publisher: London : SAGE, 1997Description: v, 231 p. : ill. ; 24 cm.ISBN: 0803979738 (hbk.).Other title: Consumption, food & taste [Cover title].Subject(s): Food habits | Consumer behavior | Food -- Social aspectsDDC classification: 306.3
Contents:
Acknowledgements. - Abbreviations. - Introduction. - Pt. 1. Issues of taste. 1. Consumption, taste and social change. 2. The new manners of food: trends and their sociological interpretation. 3. Measuring change in taste. - Pt. II. Indicators of taste: changing food habits. 4. Novelty and tradition. 5. Health and indulgence. 6. Economy and extravagance. 7. Convenience and care. - Pt. III. Interpretations of taste. 8. The reconstruction of taste. 9. Theories of consumption and the case of food. - Notes. - Appendix: technical details about methodology. - References. - Index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode Remark
Main Collection Taylor's Library-TU

Floor 3, Shelf 4 , Side 2, TierNo 3, BayNo 7

 306.3 WAR (Browse shelf) 1 Available SBSxx,36000,03,GR 5000054053
Main Collection Taylor's Library-TU

Floor 3, Shelf 4 , Side 2, TierNo 3, BayNo 7

 306.3 WAR (Browse shelf) 1 Available SBSxx,36100,03,GR 5000054056
Main Collection TU External Storage-LCS
306.3 WAR (Browse shelf) 1 Available SBSxx,36200,03,GR 5000054012 Please fill up online form at https://taylorslibrary.taylors.edu.my/services/external_storage1
Main Collection Taylor's Library-TU

Floor 3, Shelf 4 , Side 2, TierNo 3, BayNo 7

 306.3 WAR (Browse shelf) 1 Available SBSxx,36000,03,GR 5000054144

Acknowledgements. - Abbreviations. - Introduction. - Pt. 1. Issues of taste. 1. Consumption, taste and social change. 2. The new manners of food: trends and their sociological interpretation. 3. Measuring change in taste. - Pt. II. Indicators of taste: changing food habits. 4. Novelty and tradition. 5. Health and indulgence. 6. Economy and extravagance. 7. Convenience and care. - Pt. III. Interpretations of taste. 8. The reconstruction of taste. 9. Theories of consumption and the case of food. - Notes. - Appendix: technical details about methodology. - References. - Index.