Chicken meat is one of Australia's most popular and affordable foods, but it was not ever thus. The Changing Chicken provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat. Colourful descriptions are provided of the activities conducted in hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens. Power, in its many forms, provides the unifying thread, and the concepts of authority and the cultural economy are used ...
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Chicken meat is one of Australia's most popular and affordable foods, but it was not ever thus. The Changing Chicken provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat. Colourful descriptions are provided of the activities conducted in hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens. Power, in its many forms, provides the unifying thread, and the concepts of authority and the cultural economy are used to explain how food systems are evolving. The humble table chicken challenges dominant assumptions about how foods become esteemed, or are judged good to eat. By building on insights from the sociology of consumption, retail geography and political economy, the author builds a new framework for studying the shifting balance of power in food systems. The analysis is intentionally multi-disciplinary and, by comparing the Australian situation with international trends in chicken meat production and consumption, the book sheds light on the complex issue of global food systems and national culinary cultures.
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Add this copy of Changing Chicken: Chooks, Cooks and Culinary Culture to cart. $33.04, very good condition, Sold by ThriftBooks-Dallas rated 5.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2002 by University of New South Wales Press.
Add this copy of Changing Chicken: Chooks, Cooks and Culinary Culture to cart. $46.07, new condition, Sold by Booksplease rated 3.0 out of 5 stars, ships from Southport, MERSEYSIDE, UNITED KINGDOM, published 2002 by University of New South Wales Press.
Add this copy of Changing Chicken to cart. $49.07, new condition, Sold by Ria Christie Books rated 5.0 out of 5 stars, ships from Uxbridge, MIDDLESEX, UNITED KINGDOM, published 2002 by University of New South Wales Press.
Add this copy of Changing Chicken: Chooks, Cooks and Culinary Culture to cart. $49.60, new condition, Sold by Kennys.ie rated 4.0 out of 5 stars, ships from Galway, IRELAND, published 2002 by University of New South Wales Press.
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Seller's Description:
New. Chicken meat is one of Australia's most popular and affordable foods, but it was not ever thus. The Changing Chicken provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat. Num Pages: 224 pages, illustrations. BIC Classification: 1MBF; TDCT; WB. Category: (P) Professional & Vocational. Dimension: 237 x 162 x 16. Weight in Grams: 316. 2002. Paperback.....We ship daily from our Bookshop.
Add this copy of Changing Chicken: Chooks, Cooks and Culinary Culture to cart. $65.59, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2002 by University of New South Wales.
Add this copy of Changing Chicken: Chooks, Cooks and Culinary Culture to cart. $100.69, new condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 2002 by University of New South Wales.
