Catalogue


The changing chicken : chooks, cooks and culinary culture /
Jane Dixon.
imprint
Sydney : UNSW Press, 2002.
description
ix, 211 p. : ill. ; 24 cm.
ISBN
0868404772
format(s)
Book
Holdings
More Details
author
imprint
Sydney : UNSW Press, 2002.
isbn
0868404772
catalogue key
6630811
 
Includes bibliographical references (p. [186]-197) and index.
A Look Inside
Full Text Reviews
Appeared in Choice on 2003-09-01:
Dixon (Australian National Univ.) describes power in the food industry in Australia. The changes in chicken production and consumption are discussed over about 50 years to show the relative power of the producer, the processor, the retailer, and the consumer in determining the market for chicken meat products. Dixon cites personal interviews with processors, retailers, and consumer focus groups, as well as the literature. She traces how the power to control the chicken market has shifted from producers to retailers. Consumers have not had the ability to control the market; they tend to abnegate power in exchange for not knowing the less-pleasant aspects of producing and processing chicken meat. Comparisons are made to other areas of the world. The book also tells the interesting story of the various factors that changed chicken from a low-use meat to a high-use meat over a relatively short time. The changing market described is specific to Australia, but it relates to a much wider population and should interest researchers in both food marketing and human nutrition education. ^BSumming Up: Recommended. Upper-division undergraduates through professionals; two-year technical program students. N. Duran Texas A&M University
Reviews
This item was reviewed in:
Choice, September 2003
To find out how to look for other reviews, please see our guides to finding book reviews in the Sciences or Social Sciences and Humanities.
Summaries
Bowker Data Service Summary
Provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat. Colourful descriptions are provided of the activities conducted in hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens.
Main Description
Chicken meat is one of Australia's most popular and affordable foods, but it was not ever thus. The Changing Chicken provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat.
Main Description
Chicken meat is one of Australia's most popular and affordable foods, but it was not ever thus.The Changing Chickenprovides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat.
Unpaid Annotation
Chicken meat is one of Australia_s most popular and affordable foods, but it was not ever thus. The Changing Chicken provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat.
Table of Contents
Preface
Barbecues, chicken sheds and culinary dynamismp. 1
Power in the culinary culturep. 14
Constructing the social life of the chickenp. 37
Consuming chicken: Buying time, nutrition and family harmonyp. 59
Producing chicken: Working with real timep. 82
'Here a chook, there a chook, everywhere a chook chook'p. 109
Discursive practices of the chickenp. 131
Reassembling the chicken: A cultural economy view of powerp. 149
The global chickenp. 164
Notesp. 178
Referencesp. 186
Indexp. 198
Table of Contents provided by Blackwell. All Rights Reserved.

This information is provided by a service that aggregates data from review sources and other sources that are often consulted by libraries, and readers. The University does not edit this information and merely includes it as a convenience for users. It does not warrant that reviews are accurate. As with any review users should approach reviews critically and where deemed necessary should consult multiple review sources. Any concerns or questions about particular reviews should be directed to the reviewer and/or publisher.

  link to old catalogue

Report a problem