Qualities of Food
In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to...
| Autores principales: | , , |
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| Formato: | Libro |
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Manchester University Press
2004
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| Acceso en línea: | Ver este registro en EBSCOhost |