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1981
1-2: The Reviews Issue
  • ISSN: 2050-0726
  • E-ISSN: 2050-0734

Abstract

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

New York: Bloomsbury Visual Arts, 248 pp.,

ISBN 978-1-35014-750-8, p/bk, $36.95

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/content/journals/10.1386/fspc_00270_5
2024-08-24
2026-04-17

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References

  1. DeJean, Joan (2007), The Essence of Style: How the French Invented High Fashion, Fine Food, Chic Cafes, Style Sophistication, and Glamour, New York: Simon and Schuster.
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  2. Finkelstein, Joanne (2012), ‘Chic cuisine: The impact of fashion on food’, in D. Sloan (ed.), Culinary Taste, London: Routledge, pp. 5976.
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  3. Marra-Alvarez, Melissa and Way, Elizabeth (eds) (2023), Food & Fashion, New York: Bloomsbury Publishing.
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  4. Vercelloni, Luca (2020), The Invention of Taste: A Cultural Account of Desire, Delight and Disgust in Fashion, Food and Art, New York: Routledge.
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  • Article Type: Book Review
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