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The postmodern condition and the com...

Brown, Jeffrey Nixon.

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The postmodern condition and the commodification of cuisine.

Record Type:	Electronic resources : Monograph/item
Title/Author:	The postmodern condition and the commodification of cuisine./
Author:	Brown, Jeffrey Nixon.
Description:	158 p.
Notes:	Source: Dissertation Abstracts International, Volume: 63-02, Section: A, page: 0527.
Contained By:	Dissertation Abstracts International63-02A.
Subject:	Education, Home Economics. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3041659
ISBN:	0493551379

The postmodern condition and the commodification of cuisine.
Brown, Jeffrey Nixon.

The postmodern condition and the commodification of cuisine. - 158 p.

Source: Dissertation Abstracts International, Volume: 63-02, Section: A, page: 0527.

Thesis (Ed.D.)--Georgia Southern University, 2002.

In the postmodern condition and the commodification of cuisine, the theory of Jean Francois Lyotard is used to define the postmodern condition. Using the seven common themes found in postmodernism, a textural analysis of cultural artifacts is undertaken of the equal representation, multiplicity and simulacra found in the lives of three chefs (Charlie Trotter, Wolfgang Puck and Alice Waters), within restaurants and through menus.

ISBN: 0493551379Subjects--Topical Terms:

1020169
Education, Home Economics.

The postmodern condition and the commodification of cuisine.
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100 1 $a Brown, Jeffrey Nixon. $3 1931586
245 1 4 $a The postmodern condition and the commodification of cuisine.
300 $a 158 p.
500 $a Source: Dissertation Abstracts International, Volume: 63-02, Section: A, page: 0527.
500 $a Director: William M. Reynolds.
502 $a Thesis (Ed.D.)--Georgia Southern University, 2002.
520 $a In the postmodern condition and the commodification of cuisine, the theory of Jean Francois Lyotard is used to define the postmodern condition. Using the seven common themes found in postmodernism, a textural analysis of cultural artifacts is undertaken of the equal representation, multiplicity and simulacra found in the lives of three chefs (Charlie Trotter, Wolfgang Puck and Alice Waters), within restaurants and through menus.
520 $a The study is based on the combination (fusion) of independent theories established by Pierre Bourdieu regarding cultural capital and habitus, Jean Baudrillard regarding sign/symbol and simulacra and Fredric Jameson regarding media reality and simulacra. Using the three independent theories, the study looks at how postmodern society struggles in its acquisition of image enhancing cultural capital, in the conspicuous and vicarious consumption of commodified forms of postmodern cuisine.
590 $a School code: 1264.
650 4 $a Education, Home Economics. $3 1020169
690 $a 0278
710 2 0 $a Georgia Southern University. $3 1251998
773 0 $t Dissertation Abstracts International $g 63-02A.
790 1 0 $a Reynolds, William M., $e advisor
790 $a 1264
791 $a Ed.D.
792 $a 2002
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3041659