Renowned food scholar Carole Counihan serves up a delicious narrative about family and food in twentieth-century Florence.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Carole M. Counihan is Professor of Anthropology and the Director of Women's Studies at Millersville University in Pennsylvania. She is currently the editor of Food andFoodways. She has authored and co-edited several books on the anthropology of food, including: Food in the U.S.A., Food and Culture, and The Anthropology of Food and Body (all published by Routledge).
Inhaltsangabe
Preface Chapter 1 Introduction: Food as Voice in Twentieth Century Florence Chapter 2 Florentine Cuisine and Culture Chapter 3 Historical Roots of Florentine Food, Family and Gender Chapter 4 Florentine Diet and Culture Chapter 5 Food Production, Reproduction, and Gender Chapter 6 Balancing Gender Differences Chapter 7 Commensality, Family, and Community Chapter 8 Parents and Children: Feeding and the Reproduction of Gender Chapter 10 Conclusion: Molto, Ma Buono? Bibliography Appendices A Life Synopses of Informants B Glossary of Italian terms C List of all recipes collected D Recipes
Preface Chapter 1 Introduction: Food as Voice in Twentieth Century Florence Chapter 2 Florentine Cuisine and Culture Chapter 3 Historical Roots of Florentine Food, Family and Gender Chapter 4 Florentine Diet and Culture Chapter 5 Food Production, Reproduction, and Gender Chapter 6 Balancing Gender Differences Chapter 7 Commensality, Family, and Community Chapter 8 Parents and Children: Feeding and the Reproduction of Gender Chapter 10 Conclusion: Molto, Ma Buono? Bibliography Appendices A Life Synopses of Informants B Glossary of Italian terms C List of all recipes collected D Recipes
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