Theoretical and empirical aspects to food in North and South America
Bibliographic Data
| ID | 4554465 |
|---|---|
| Authors | Patrick Cardon (0000-0002-9557-4570, Université de Lille, corresponding author), Philippe Cardon, Domingo Garcia-Garza (0000-0002-9632-6392, Centre National de la Recherche Scientifique) |
| Year | 2012 |
| Volume | 3 |
| Issue | 3 |
| Publication date | 2012-12-10 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | IdeAs (JOURNAL) |
| Journal identifiers | ISSN: 1950-5701 • E-ISSN: 1950-5701 |
| Publisher | OpenEdition (PUBLISHER) |
| DOI | 10.4000/ideas.2293 |
| OpenAlex | W2795083614 |
| Language | EN |
| References cited | 19 |
Food has so far had only a marginal role in the study of South American societies. By contrast, the study of how society eats has been taken much further in the United States and Canada, as indeed in Europe. The ambition of this third issue of IdeAs is to help fill the gap and give new impetus to a field which, though forgotten or left largely unexplored by social science, is yet powerfully present in cultural representations and daily practice on both sides of the Atlantic. A further aim of
Environmental ethics · Ethnology · Food studies · Political science · Social science · Sociology · Anthropology · Culinary Culture and Tourism · Organic Food and Agriculture · Wine Industry and Tourism
La création des identités nationales
Talk of Love
Food and Society in Classical Antiquity
Cooking, Cuisine and Class
Consommation et modes de vie en France
Sociologies de l'alimentation
Cultures juvéniles et enseignement musical au collège
Understanding audience segmentation
Changing Highbrow Taste
Alimentación y cultura. Perspectivas antropológicas
Les structures du culinaire
From the Field to the Cooking Pot
Outsiders
Styles d'alimentation et goûts populaires
The Anthropology of Food and Eating
How to Make a National Cuisine
| Citation velocity | historical |
|---|---|
| Highly cited | No |