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OverviewFull Product DetailsAuthor: Professor Fabio ParasecoliPublisher: Bloomsbury Publishing PLC Imprint: Berg Publishers Dimensions: Width: 15.60cm , Height: 1.40cm , Length: 23.40cm Weight: 0.401kg ISBN: 9781845207625ISBN 10: 1845207629 Pages: 176 Publication Date: 01 September 2008 Audience: General/trade , General Format: Hardback Publisher's Status: Active Availability: Manufactured on demand ![]() We will order this item for you from a manufactured on demand supplier. Table of ContentsChapter 1: Introduction: Pop Culture Drama: Food and Body Politics Chapter 2: Hungry Memories: Food, the Brain and the Consuming Self Chapter 3: Of Breasts and Beasts: Vampires and other Voracious Monsters Chapter 4: Tasty Utopia: Food and Politics in Science Fiction Chapter 5: Quilting the Empty Body: Food and Dieting Chapter 6: Jam, Juice, and Strange Fruit: Edible Black Bodies Chapter 7: Tourism and Taste: Exploring Identities Afterword: A Plea for PleasureReviewsIn Bite Me, Fabio Parasecoli gives us a riveting tour of the role of food in popular culture. Parasecoli takes a fresh and wonderfully analytical look at the deeper societal meanings of such matters as vampires, South Park, and the Atkins diet - subjects not often perceived as grist for scholarly mills. Never has semiotics been so much fun. Marion Nestle, New York University Parasecoli's analysis takes on vampires, aliens, body builders and booty, rap lyrics, and culinary tourism in a whirlwind ride that is deeply engaging, genuinely impassioned, and refreshingly saucy. A. B. Audant, CHOICE Magazine In Bite Me, Fabio Parasecoli gives us a riveting tour of the role of food in popular culture. Parasecoli takes a fresh and wonderfully analytical look at the deeper societal meanings of such matters as vampires, South Park, and the Atkins diet - subjects not often perceived as grist for scholarly mills. Never has semiotics been so much fun. Marion Nestle, New York University Author InformationFabio Parasecoli is President of the Association for the Study of Food and Society and teaches on food history, culture and the arts at the Città del Gusto School in Rome and at New York University. He is also a journalist for the food and wine magazine Gambero Rosso and author of Food Culture in Italy. Tab Content 6Author Website:Countries AvailableAll regions |