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Enterprise and Society Advance Access originally published online on April 9, 2008
Enterprise and Society 2008 9(2):368-370; doi:10.1093/es/khn039
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© The Author 2008. Published by Oxford University Press on behalf of the Business History Conference. All rights reserved. For permissions, please e-mail: journals.permissions@oupjournals.org.

Massimo Montanari. Food is Culture

New York, NY: Columbia University Press, 2006. xii + 149 pp. ISBN 0-231-13790-7, $22.50 (hardcover)

The first 10% of the full text of this article appears below.

To understand food is to understand the human condition in all its complexity; it offers a key to various types of social organization, uses of technology, expressions of a market economy, and patterns of daily life. For decades, ethnographers and anthropologists have focused on preindustrial food systems as a way to discuss how a given people-group organizes and gives meaning to the world it creates and inhabits—that food is part of a cultural system. In the past twenty years, studies of food production and . . . [Full Text of this Article]

Sydney Watts

University of Richmond


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