Making Dinner : How American Home Cooks Produce and Make Meaning Out of the Evening Meal
Language: English
Published by Bloomsbury Publishing PLC Jul 2020, 2020
- Softcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 62.85
Quantity: 2 available
Add to basketItem description from seller
Neuware - With a vast selection of foods and thousands of recipes to choose from, how do home cooks in America decide what to cook - and what does their cooking mean to them Answering this question, Making Dinner is an empirical study of home cooking in the United States. Drawing on a combination of research methods, which includes in-depth interviews with over 50 cooks and cooking journals documenting over 300 home-cooked dinners, Roblyn Rawlins and David Livert explore how American home cooks think and feel about themselves, food, and cooking. Their findings reveal distinct types of cook-the family-first cook, the traditional cook, and the keen cook -and demonstrate how personal identities, family relationships, ideologies of gender and parenthood, and structural constraints all influence what ends up on the plate. Rawlins and Livert reveal research that fills the data gap on practices of home cooking in everyday life. This is an important contribution to fields such as food studies, health and nutrition, sociology, social psychology, anthropology, gender studies, and American studies. …
Seller Inventory # 9781350176690
- Title
- Making Dinner : How American Home Cooks Produce and Make Meaning Out of the Evening Meal
- Author
- Roblyn Rawlins
- Publisher
- Bloomsbury Publishing PLC Jul 2020
- Publication year
- 2020
- Condition
- Neu
- Binding
- Taschenbuch
- Language
- English
- ISBN 10
- 1350176699
- ISBN 13
- 9781350176690
- Item weight
- 327 grams
- Dimensions
- 234x156x12 mm
Answering this question, Making Dinner is an empirical study of home cooking in the United States. Drawing on a combination of research methods, which includes in-depth interviews with over 50 cooks and cooking journals documenting over 300 home-cooked dinners, Roblyn Rawlins and David Livert explore how American home cooks think and feel about themselves, food, and cooking. Their findings reveal distinct types of cook―the family-first cook, the traditional cook, and the keen cook ―and demonstrate how personal identities, family relationships, ideologies of gender and parenthood, and structural constraints all influence what ends up on the plate.
Rawlins and Livert reveal research that fills the data gap on practices of home cooking in everyday life. This is an important contribution to fields such as food studies, health and nutrition, sociology, social psychology, anthropology, gender studies, and American studies.
"Synopsis" may belong to another edition of this title.
About the Author
David Livert is Associate Professor of Psychology at Pennsylvania State University, Lehigh Valley, USA.
"About the title" may belong to another edition of this title.
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| Item | 7 to 10 business days | 5 to 7 business days |
|---|---|---|
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