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Ashley B, Hollows J, Jones S. and B. Taylor : The food, the body and label (p.41-57), extract of Cultural Studies and Food

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  1. Table manner and etiquette as a historical and cultural process
  2. The process and its effect
  3. Table manner in our post-modern society

This chapter is taken from Food and Cultural Studies. The aim to give an introduction to "Cultural Studies" through the examination of food and culture. What, how, when, where we eat indicate who we are and where we come from, are the questions which are linked with an identification process which became an important issue in the contemporary society. Authors raise some issues by linking food consumption to cultural identity. Their approaches understand the cultural phenomenon of food through five processes: "production, regulation, representation, identity and consumption". This article, focusses on how we eat and table manner. It is divided into three parts - an introduction which argues that the table manners and etiquettes have been built through a historical and cultural process. In the second part, to analyze this process and its effect, the article focuses on Norbert Elias and Mikhail Bakhtin's complementary works.

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