Symons Meals Matter

A Radical Economics Through Gastronomy
1. Auflage 2020
ISBN: 978-0-231-55160-1
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

In Meals Matter, Michael Symons returns economics to its roots in the distribution of food and the labor required. Setting the table with vivid descriptions of conviviality, he offers a gastronomic rebuttal to the narrow worldview of mainstream economics.

Autoren/Hrsg.

Symons, Michael

Fachgebiete

• Wirtschaftswissenschaften Volkswirtschaftslehre Volkswirtschaftslehre Allgemein Geschichte der VWL
• Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Wirtschaftsgeschichte
• Geisteswissenschaften Geschichtswissenschaft Weltgeschichte & Geschichte einzelner Länder und Gebietsräume Europäische Geschichte
• Wirtschaftswissenschaften Wirtschaftswissenschaften Wirtschaftsgeschichte

Inhaltsverzeichnis

Prologue: Meals Before Money
1. It’s Not “the Economy, Stupid,” but More Than Five of Them
Part I: Insatiable Greed vs. Satiable Appetite
2. In Greed They Trust
3. Brillat-Savarin’s Quest for Table-Pleasure
Part II: Liberal Economics
4. Epicurus and the Pleasure of the Stomach
5. Cavendish, Hobbes, Locke, and Liberal Political Economy
6. The City Sacks Versailles
7. Making the Market
Part III: The Capture
8. The Dismal Science
9. Ludwig von Mises, Neoliberal Godfather
10. Rationalization and Corporate Purpose
11. The Creation of Homo Economicus
Part IV: Restoring Economics
12. Free the Market! (It’s Been Captured by Capitalism)
13. Value Families! (Economics Begins at Home)
14. Get Political! (Bring Back Banquets)
Epilogue: “Eat, Drink, and Be Merry”
Acknowledgments
Glossary: List of Ingredients
Notes
References
Index

Über Autor(innen)

Symons Michael:
Michael Symons (P.h.D., Flinders University of South Australia) is a journalist, former restauranteur and independent scholar. He has written One Continuous Picnic: A History of Eating in Australia (Duck Press, 1982, Penguin, 1984) and The Pudding that Took a Thousand Cooks (Viking Australia, 1998). He has also published articles in Food & Foodways; Food, Culture and Society; and Journal of Historical Sociology.Michael Symons is the author of One Continuous Picnic: A Gastronomic History of Australia (anniversary edition, 2007) and A History of Cooks and Cooking (2000), among other works. He is also a former journalist and restaurateur.