Introduction to Food: Representations and Meanings

BACKETT-MILBURN K. , Airey L. , McKie L. , and Hogg G. (2008). ‘Family comes first or open all hours?: How low paid women working in food retailing manage webs of obligation at home and work.’ The Sociological Review 56 (3): 474-496.

BEAGAN B. L. , Ristovski-Slijepcevic S. , and Chapman G. E. (2010). ‘People Are Just Becoming More Conscious of How Everything's Connected: Ethical Food Consumption in Two Regions of Canada.’ Sociology 44 (4): 751-769.

BECK U. (1992) Risk Society: Towards a New Modernity., London, Sage.

BOURDIEU P. (1984) Distinction: A Social Critique of the Judgement of Taste. London, Routledge and Kegan Paul.

DOUGLAS M. (1975) Implicit Meanings: Essays in Anthropology. London, Routledge and Kegan Paul.

GIDDENS A. (1991) Modernity and Self-Identity: Self and Society in the Late Modern Age., Cambridge, London.

LÉVI-STRAUSS C. (1969) Mythologiques, vol. I: The Raw and the Cooked., London, Cape.

NIVA M. , and Mäkelä J. (2007). ‘Finns and functional foods: socio-demographics, health efforts, notions of technology and the acceptability of health-promoting foods.’ International Journal of Consumer Studies 31 (1): 34-45.

ROBERFROID M.B. (2002). ‘Functional foods: concepts and application to inulin and oligofructose.’ British Journal of Nutrition 87: S139-S143.

SKRBIS Z. , and Woodward I. (2007). ‘The ambivalence of ordinary cosmopolitanism: Investigating the limits of cosmopolitan openness.’ The Sociological Review 55 (4): 730-747.

WARDE A. (1997) Consumption, Food and Taste: Culinary Antinomies and Commodity Culture, London, Sage.