Gastrofashion: From Haute Cuisine to Haute Couture, Adam Geczy and Vicki Karaminas (2022) | Intellect Skip to content
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image of Gastrofashion: From Haute Cuisine to Haute Couture, Adam Geczy and Vicki Karaminas (2022)

Abstract

Review of: , Adam Geczy and Vicki Karaminas (2022)

London: Bloomsbury Publishing, 248 pp.,

ISBN 978-1-35014-750-8, p/bk, $32.35

© 2023 Intellect Ltd
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/content/journals/10.1386/fspc_00231_5
2023-11-25
2024-05-01
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References

  1. Biondo, Sandra (2021), ‘From fashion to food analyzing “fashionized” gastronomic experiences through a tourist perspective: The case of the Rhinoceros Entr’acte restaurant powered by Alda Fendi’, ZoneModa Journal, 11:2, pp. 25–41.
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  2. Holla, Sylvia M. (2020), ‘Food in fashion modelling: Eating as an aesthetic and moral practice’, Ethnography, 21:1, pp. 26–47.
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  3. Marra-Alvarez, Melissa and Way, Elizabeth (eds) (2023), Food and Fashion, London: Bloomsbury Visual Arts, Bloomsbury Publishing.
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  • Article Type: Book Review

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