Consuming Passions: Food in the Age of AnxietySian Griffiths, Jennifer Wallace Manchester University Press, 1998 - 208 pages Descartes is to blame. For centuries his tag "I think therefore I am" has dominated our notion of ourselves and the world that the mind is what counts seems to be the message of Cartesianism, the body could fend for itself. What people thought has been central to academic study, what they ate was considered marginal and insignificant. But the picture is changing. Food, after all is fundamental. Critics in English literature are beginning to theorize about the significance of food in texts, "edible ecriture" as Terry Eagleton calls it. Historians chart the relationship between what we eat and how we live. Sociologists deconstruct the family meal. Psychiatrists ponder the inexorable rise of eating disorders. Philosophers construct the moral frameworks for ethical eating and scientists work with social scientists as killer diseases, food borne, sweep the country. This book unites scientists, social scientists and those working in the humanities in a call for food to be studied more in universities across disciplines--and for those involved in its study no longer to be marginalized. |
Table des matières
Tim Lang Towards a food democracy | 13 |
Richard Lacey Mad cows and Englishmen | 34 |
Derek Burke The yuk factor | 48 |
David Bederman Banana bills | 65 |
Tim Dyson Feeding humanity | 80 |
David Booth Waist not want not | 96 |
Anne Murcott The nations diet | 110 |
Susie Orbach Interpreting starvation | 133 |
Emily Gowers Savouring the antique | 149 |
Geoffrey Ainsworth Harrison The evolution of appetites | 166 |
lan Christie Feasting in the dark | 183 |
Terry Eagleton Edible écriture | 203 |
Autres éditions - Tout afficher
Consuming Passions: Food in the Age of Anxiety Sian Griffiths,Jennifer Wallace Affichage d'extraits - 1998 |
Consuming Passions: Food in the Age of Anxiety Sian Griffiths,Jennifer Wallace Affichage d'extraits - 1998 |
Expressions et termes fréquents
academic agency agricultural Alan Warde animals argued become beef body bread Britain British cannibalism capita cereal cattle cent century cereal cinema complex concerns consumer consumption cookery cooking cuisine cultural developed diet dietary dinner dish drink E.coli eaten economic eggs eucharistic evidence example experience family meal feasting feeding film food choice food libel laws food policy food production food safety Food Standards Food Standards Agency fruit Further reading genes genetic global groups heart disease household human important industry infection intake interest issues kitchen less London mad cow disease McDonald's means meat ment milk natural nutritional obesity political population prion problem programme Prue Leith public health recipe responsible restaurant retailers risk ritual Roland Barthes Roman scientific scientists scrapie social supermarket symbolic tion tomatoes tradition TSEs United Kingdom University Press vegetables vegetarian