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Exotic Appetites: Ruminations of a Food Adventurer [Paperback]

Lisa Heldke
5.0 out of 5 stars  See all reviews (1 customer review)
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Book Description

Feb. 14 2003 041594385X 978-0415943857 1
First published in 2003. Routledge is an imprint of Taylor & Francis, an informa company.

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Product Description

About the Author

Lisa Heldkeis Associate Professor of Philosophy at Gustavus Adolphus College, where she also teaches in the Women's Studies department.

Inside This Book (Learn More)
First Sentence
WHILE VACATIONING IN IRELAND ONE SUMMER, MY PARTNER AND I FOUND OURSELVES ravenously hungry very early one evening in Dublin. Read the first page
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5.0 out of 5 stars From Wittgenstein to Wayne's World Dec 4 2003
Format:Paperback
I recently read Robb Walsh's You're Not Really Going to Eat That, Are You?. Exotic Appetites is the brainiac version. Although this seems to be intended as an academic work, it is sprinkled with personal anecdotes and references from popular culture. This makes it readable for anyone interested in food.
Heldke considers food from every angle. What is exotic food? Is food that is exotic to one person or culture necessarily exotic to another? When does it stop being exotic? (Pizza used to be considered exotic in America.) How do we change food when we take it out of its 'native habitat'? Do we somehow endanger it?
With references to Calvin Trillin, Wayne's World, Sara Paretsky, Pierre Bourdieu, Tony Hillerman, and Jane & Michael Stern, among others, this is a wide-ranging look at food adventuring. Try it!
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Amazon.com: 5.0 out of 5 stars  1 review
5 of 6 people found the following review helpful
5.0 out of 5 stars From Wittgenstein to Wayne's World Aug. 23 2005
By takingadayoff - Published on Amazon.com
Format:Paperback
I recently read Calvin Trillin's Feeding a Yen. Exotic Appetites is the brainiac version. Although this seems to be intended as an academic work, it is sprinkled with personal anecdotes and references from popular culture. This makes it readable for anyone interested in food.

Heldke considers food from every angle. What is exotic food? Is food that is exotic to one person or culture exotic to another? When does it stop being exotic? (Pizza used to be considered exotic in America.) How do we change food when we take it out of its "native habitat"? Do we somehow endanger it?

With references to Calvin Trillin, Wayne's World, Sara Paretsky, Pierre Bourdieu, Tony Hillerman, and Jane & Michael Stern, among others, this is a wide-ranging look at food adventuring. Try it!
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