Your search returned 28 results.

1.
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The Changing Significance of Food

by Mead, Margaret.

Source: Food and Culture págs. 11-19Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
2.
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Toward a Psychosociology of Contemporary. Food Consumption

by Barthes, Roland.

Source: Food and Culture págs. 20-27Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
3.
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Deciphering a Meal

by Douglas, Mary, (1921-2007).

Source: Food and Culture págs. 36-54Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
4.
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The Semiotics of Food in the Bible

by Soler, Jean.

Source: Food and Culture págs. 55-66Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
5.
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The Abominable Pig

by Harris, Marvin.

Source: Food and Culture págs. 67-79Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
6.
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Traditional Medical Values of Food

by Anderson, E. N.

Source: Food and Culture págs. 80-92Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
7.
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Food as a Cultural Construction

by Meigs, Anna.

Source: Food and Culture págs. 95-106Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
8.
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The Psychoanalytic Study of Infantile Feeding Disturbances

by Freud, Anna.

Source: Food and Culture págs. 107-116Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
9.
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NutritionalProceses and Personality Development among the Curage of Ethiopia

by Shack, Dorothy N.

Source: Food and Culture págs. 117-124Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
10.
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Hunger, Anxiety, and Rirual. Deprivation and Spirit Possession among the Curage of Ethiopia

by Shack, William A.

Source: Food and Culture págs. 125-137Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
11.
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Fast, Feast, and Flesh. The Religious Significance of Food to Medieval Women

by Walker Bynum, Caroline.

Source: Food and Culture págs. 138-158Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
12.
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The Appetite as Voice

by Brumberg, Joan Jacobs.

Source: Food and Culture págs. 159-179Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
13.
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Conflict and Deference

by Devault, Marjorie.

Source: Food and Culture págs. 180-200Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
14.
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An Anthropological Approach to the Problem of Obesity

by Powdermaker, Hortense.

Source: Food and Culture págs. 203-210Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
15.
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Body Image and Self-Awareness

by Bruch, Hilde.

Source: Food and Culture págs. 211-225Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
16.
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Anorexia Nervosa. Psychopathology as the Crystallization of Culture

by Bordo, Susan.

Source: Food and Culture págs. 226-250Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
17.
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Que Gordita

by Massara, Emily.

Source: Food and Culture págs. 251-255Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
18.
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The Sweetness of Fat. Health, Procreation, and Sociability in Rural Jamaica

by Sobo, Elisa J.

Source: Food and Culture págs. 256-271Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
19.
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Soul, Black Women, and Food

by Hughes, Marvalene H.

Source: Food and Culture págs. 272-280Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).
20.
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Bread as World. Food Habits and Social Relations in Modernizing Sardinia

by Counihan, Carole M.

Source: Food and Culture págs. 283-295Material type: Article Article; Format: print ; Literary form: Not fiction Availability: Items available for loan: Call number: 572 FOO cou (1).

Bibliotecas Dominicos Provincia Hispania, 2016

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