Culinary tourism: An exploratory reading of contemporary representations of cooking

  title={Culinary tourism: An exploratory reading of contemporary representations of cooking},
  author={Douglas Brownlie and Paul Hewer and Suzanne Horne},
  journal={Consumption Markets \& Culture},
  pages={26 - 7}
In Levi‐Straussian terms cooking marks the “transition between nature and culture”. Yet the study of cookbooks as placed cultural artefacts is largely neglected by consumer researchers. This essay seeks to address this oversight, setting out to explore the potential contribution of a turn to cookbooks for enriching our understanding of the character of contemporary consumer culture. It weaves a line of argument that asserts the value of treating cookbooks as cultural products, as… 

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