@article{1442295,
      recid = {1442295},
      author = {Stano, Simona, and Bentley, Amy,},
      title = {Food for thought : nourishment, culture, meaning /},
      pages = {1 online resource :},
      note = {Includes index.},
      abstract = {This volume offers new insights into food and culture.  Food habits, preferences, and taboos are partially  regulated by ecological and material factors - in other  words, all food systems are structured and given particular  functioning mechanisms by specific societies and cultures,  either according to totemic, sacrificial,  hygienic-rationalist, aesthetic, or other symbolic logics.  This provides much "food for thought." The famous  expression has never been so appropriate: not only do  cultures develop unique practices for the production,  treatment and consumption of food, but such practices  inevitably end up affecting food-related aspects and  spheres that are generally perceived as objectively and  materially defined. This book explores such dynamics  drawing on various theoretical approaches and analytical  methodologies, thus enhancing the cultural reflection on  food and, at the same time, helping us see how the study of  food itself can help us understand better what we call  "culture." It will be of interest to anthropologists,  philosophers, semioticians and historians of food},
      url = {http://library.usi.edu/record/1442295},
      doi = {https://doi.org/10.1007/978-3-030-81115-0},
}