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Food Preferences and Taste: Continuity and Change

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Series
Volume 2

Anthropology of Food & Nutrition

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Food Preferences and Taste

Continuity and Change

Helen Macbeth
Preface by Mary Douglas

236 pages, 14 tables, 13 figures, 2 maps, index

ISBN  978-1-57181-958-1 $135.00/£99.00 / Hb / Published (November 1997)

ISBN  978-1-57181-970-3 $34.95/£27.95 / Pb / Published (November 1997)

eISBN 978-1-78238-188-4 eBook

https://doi.org/10.3167/9781571819581


View CartYour country: - edit  Buy the eBook from these vendorsRequest a Review or Examination Copy (in Digital Format)Recommend to your LibraryAvailable in GOBI®

Description

Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.

Helen Macbeth is chair of ICAF (Europe) and Honorary Research Fellow of the Anthropology Department, Oxford Brookes University.

Subject: Food & NutritionAnthropology (General)


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