Sociology on the Menu: An Invitation to the Study of Food and Society

By Alan Beardsworth; Teresa Keil | Go to book overview
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BIBLIOGRAPHY

a
Abbot, G.C. (1990) Sugar, London: Routledge.
Adams, C.J. (1990) The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory, Cambridge: Polity Press.
Adburgham, A. (1989) Shops and Shopping 1800-1914, London: Barrie & Jenkins.
Adkins, L. (1995) Gendered Work: Sexuality, Family and the Labour Market, Buckingham: Open University Press.
Allaby, M. (1977) World Food Resources, Actual and Potential, London: Applied Science Publishers.
Amato, P.R. and Partridge, S.A. (1989) The New Vegetarians: Promoting Health and Protecting Life, New York: Plenum Press.
Anderson, K.N. (1993) The International Dictionary of Food and Nutrition, New York: Wiley.
Aron, J.P. (1975) The Art of Eating in France: Manners and Menus in the Nineteenth Century, London: Peter Owen.
Atkinson, P. (1979) ‘From honey to vinegar: Lévi-Strauss in Vermont’, in P. Morley and R. Wallis (eds) Culture and Curing: Anthropological Perspectives on Traditional Medical Beliefs and Practices, Pittsburgh, Pa.: University of Pittsburgh Press.
Atkinson, P. (1980) ‘The symbolic significance of health foods’, in M. Turner (ed.), Nutrition and Lifestyles, London: Applied Science Publishers.
Atkinson, P. (1983) ‘Eating virtue’, in A. Murcott (ed.) The Sociology of Food and Eating, Aldershot: Gower.

b
Bagwell, P. (1974) The Transport Revolution from 1770, London: Batsford.
Bansback, B. (1993) ‘Meat demand economics’, in Meat Consumption in the European Community, Luxembourg: Office for Official Publications of the European Communities.
Barkas, J. (1975) The Vegetable Passion: A History of the Vegetarian State of Mind, London: Routledge & Kegan Paul.
Barker, L.M. (1982) The Psychobiology of Human Food Selection, Chichester: Ellis Horwood.
Barthel, D. (1989) ‘Modernism and marketism: the chocolate box revisited’, Theory, Culture and Society 6:429-38.
Barthes, R. (1979) ‘Toward a psycho-sociology of contemporary food consumption’, in R. Forster and O. Ranum (eds) Food and Drink in History, Baltimore, Md.: The Johns Hopkins University Press.
Baudrillard, J. (1988) Selected Writings, Cambridge: Polity Press.
Beardsworth, A.D. (1990) ‘Trans-science and moral panics: understanding food scares’, British Food Journal 92, 5:11-6.
Beardsworth, A.D. and Keil, E.T. (1990) ‘Putting the menu on the agenda’, Sociology 24, 1: 139-51.
Beardsworth, A.D. and Keil, E.T. (1992a) ‘The vegetarian option: varieties, conversions, motives and careers’, The Sociological Review 40, 2:253-93.

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