Changing Chicken: Chooks, Cooks and Culinary Culture

Buy Now:
Amazon.com
Price:
$35.22
By:
University of New South Wales Press
  • Since World War II, chicken has become one of the most popular foods in the Western world. By looking at our changing attitudes to chicken meat, The Changing Chicken: Chooks, Cooks and Culinary Culture provides a unique view of food systems and culture. The book describes activities in the hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens. A chicken-centered diet challenges assumptions about how foods become valued or are judged good to eat. By building on insights from the sociology of consumption, retail geography, and political economy, author Jane Dixon develops a cultural economy framework for studying the shifting balance of power in food systems. And by comparing the situation in Australia with international trends in chicken meat production and consumption, she sheds new light on the complex issue of global food systems and national culinary cultures.
  • Author:
    Jane Dixon
    Binding:
    Paperback
    Dewey Decimal Number:
    641
    EAN:
    9780868404776
    ISBN:
    0868404772
    Label:
    University of New South Wales Press
    Languages:
    English
    List Price:
    $38.95
    Manufacturer:
    University of New South Wales Press
    Number Of Items:
    1
    Number Of Pages:
    224
    Product Group:
    Book
    Product Type Name:
    ABIS_BOOK
    Publication Date:
    2002-07-01
    Publisher:
    University of New South Wales Press
    Studio:
    University of New South Wales Press
    Title:
    Changing Chicken: Chooks, Cooks and Culinary Culture

Comments

To post comments, simply sign up and become a member!