Food  critical concepts in the social sciences 
edited by David Inglis, Debra Gimlin and Chris Thorpe 
 - London  Routledge  2008 
 - 5v.   24cm 
 - Critical concepts in the social sciences .
<br/><br/> Includes index 
<br/><br/>Contents: vol.1. Thinking food (xxvii, 301p.) - vol.2. Material aspects of food (x, 403p.) - vol.3. The social relations of food (x, 396p.) - vol.4. Negotiating food (x, 389p.) - vol.5. Food cultures and the globalization of food (x, 427p.) 
<br/><br/><label>ISBN: </label>0415392039 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cookery<br/>Recepies<br/>Food
<br/><br/><label>Dewey Class. No.: </label>641.5  / FOO