Publication Cover
Food, Culture & Society
An International Journal of Multidisciplinary Research
Volume 17, 2014 - Issue 4
493
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

Voice with Every Bite

Dietary Identity and Vegetarians' “The-Second-Best” Boundary Work

References

  • Abbott, Andrew. 1995. Things of Boundaries: Defining the Boundaries of Social Inquiry. Social Research 62 (Winter): 857–82.
  • Abrams, H. Leon Jr. 1987. The Preference for Animal Protein and Fat: A Cross-Cultural Survey. In Marvin Harris and Eric B. Ross (eds) Food and Revolution: Toward a Theory of Human Food Habits. Philadelphia, PA: Temple University Press, pp. 207–24.
  • Amato, Paul R., and Partridge, Sonia A. 1989. The New Vegetarians: Promoting Health and Protecting Life. New York and London: Plenum Press.
  • Anderson, E. N. 2005. Everyone Eats: Understanding Food and Culture. New York University Press: New York and London.
  • Andrews, Geoff. 2008. The Slow Food Story. Montreal: McGill-Queen's University Press.
  • Angyal, A. 1941. Disgust and Related Aversions. Journal of Abnormal and Social Psychology 36(3): 393–412.
  • Antrobus, Derek. 1998. Roots of Vegetarianism (Talk to the Salford Local History Society). Available from: http://www.ivu.org/history/england19a/roots.html (accessed August 21, 2010).
  • Berger, Peter L. and Luckmann, Thomas. 1967. The Social Construction of Reality: A Treatise in the Sociology of Knowledge. New York: Anchor Books.
  • Bourdieu, Pierre. 1984 [1979]. Distinction: A Social Critique of the Judgment of Taste. Cambridge, MA: Harvard University Press.
  • Brekhus, Wayne H. 1996. Social Marking and the Mental Coloring of Identity: Sexual Identity Construction and Maintenance in the United States. Sociological Forum 11: 497–520.
  • Brekhus, Wayne H. 2003. Peacocks, Chameleons, Centaurs. Chicago, IL: The University of Chicago Press.
  • Bruegel, Martin. 2001. A Bourgeois Good? Sugar, Norms of Consumption and the Labouring Classes in Nineteenth-Century France. In Peter Scholliers (ed.) Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages. Oxford and New York: Berg, pp. 99–118.
  • Ceresa, Marco. 2004. Milk and National Identity in China. In Cristiano Grottanelli and Lucio Milano (eds) Food and Identity in the Ancient World. Padova: Centro Copia Stecchini, pp. 1–14.
  • Davis, John. 2006. The Origins of “Vegetarians.” Available from: http://www.ivu.org/history/societies/vegsoc-origins.html, (accessed August 19, 2010).
  • Douglas, Mary. 1966. Purity and Danger: An Analysis of Concepts of Pollution and Taboo. New York: Praeger.
  • Elias, Norbert. 2000 [1939]. The Civilizing Process: Sociogenetic and Psychogenetic Investigation. Oxford and Malden, MA: Blackwell Publishers.
  • Falk, Pasi. 1994. The Consuming Body. New York: Sage Publications Ltd.
  • Gregory, James. 2007. Of Victorians and Vegetarians: The Vegetarian Movement in Nineteenth-century Britain. New York: Tauris Academic Studies.
  • Harris, Marvin. 1985. Good to Eat: Riddles of Food & Culture. New York: Simon and Schuster.
  • Lamont, Michele. 1992. Money, Morals and Manners: The Culture of the French and the American Upper-Middle Class. Chicago, IL and London: University of Chicago Press.
  • Lamont, Michele and Molnar, Vigar. 2002. The Study of Boundaries in the Social Sciences. Annual Review of Sociology 28: 167–95.
  • Leach, Edmund. 1964. Anthropological Aspects of Language: Animal Categories and Verbal Abuse. In Eric H. Lenneberg (ed.) New Directions in the Study of Language. Cambridge, MA: Massachusetts Institute of Technology, pp. 23–63.
  • Lupton, Deborah. 1996. Food, the Body and the Self. London: Sage Publications.
  • Mannheim, Karl. 1936. Ideology and Utopia: An Introduction to the Sociology of Knowledge. New York: Harvest.
  • Marcus, Erik. 1998. Vegan: The New Ethics of Eating. New York: McBooks Press.
  • Masson, Jeffrey Moussaieff. 2009. The Face on Your Plate: The Truth about Food. New York & London: W.W. Norton & Company.
  • Mennell, S., Murcott A. and van Otterloo A. H. 1993. The Sociology of Food: Eating, Diet and Culture. London: Sage Publications.
  • Murcott, Anne. 1999. Scarcity in Abundance: Food and Non-Food. Social Research 66 (1): 305–39.
  • Ohnuki-Tierney, Emiko. 1993. Rice as Self: Japanese Identity through Time. Princeton, NJ: Princeton University Press.
  • Preece, Rod. 2008. Sins of the Flesh: A History of Ethical Vegetarian Thought. Vancouver, BC: UBC Press.
  • Roosevelt, Anna. 1987. The Evolution of Human Subsistence. In Marvin Harris and Eric B. Ross (eds) Food and Revolution: Toward a Theory of Human Food Habits. Philadelphia, PA: Temple University Press, pp. 565–78.
  • Rosenblum, Jordan D. 2010. Food and Identity in Early Rabbinic Judaism. New York: Cambridge University Press.Ross, Eric B. 1987. An Overview of Trends in Dietary Variation from Hunter-Gatherer to Modern Capitalist Societies. In Marvin Harris and Eric B. Ross (eds) Food and Revolution: Toward a Theory of Human Food Habits. Philadelphia, PA: Temple University Press, pp. 7–55.
  • Rozin, Paul. 1987. Psychobiological Perspectives on Food Preferences and Avoidances. In Marvin Harris and Eric B. Ross (eds) Food and Revolution: Toward a Theory of Human Food Habits. Philadelphia, PA: Temple University Press, pp. 181–205.
  • Sapontzis, Steve F. (ed.) 2004. Food for Thought: The Debate over Eating Meat. New York: Prometheus Books.
  • Shibutani, Tamotsu. 1955. Reference Groups as Perspectives. The American Journal of Sociology 60(6): 562–6.
  • Simmel, George. 1967 [1950]. The Sociology of Simmel. New York: The Free Press.
  • Simmel, George. 1997 [1910]. Sociology of the Meal. In David Frisby and Mike Featherstone (eds) Simmel on Culture: Selected Writings. London: Sage Publications, pp. 130–5.
  • Singer, Peter and Mason, J. 2006. The Way We Eat: Why Our Food Choices Matter. New York: Rodale Books.
  • Sorcinelli, Paolo. 2001. Identification Process at Work: Virtues of the Italian Working-Class Diet in the First Half of the Twentieth Century. In Peter Scholliers (ed.) Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages. Oxford and New York: Berg, pp. 81–98.
  • Tambiah, S. J. 1969. Animals Are Good to Think and Good to Prohibit. Ethnology 8(4): 423–59.
  • Twigg, Julia. 1981. The Vegetarian Movement in England, 1847–1981: A Study in the Structure of Its Ideology. Available from: http://www.ivu.org/history/thesis/index.html (accessed August 6, 2010).
  • Veblen, Thorstein. 1994 [1899]. The Theory of the Leisure Class. New York: Penguin Books.
  • Vegetarian Society. 2002. Through the Ages: General History of Vegetarianism. Available from: http://www.vegsoc.org/news/2000/21cv/ages.html (accessed July 26, 2010). Vegetarian Times. 2007. Vegetarian Starter Kit. Available from: http://www.vegetariantimes.com/vegetarian-starter-kit/ (accessed July 26, 2010).
  • Waugh, Linda R. 1982. Marked and Unmarked: A Choice between Unequals in Semiotic Structure. Semiotica 38(3/4): 299–318.
  • Weber, Max. 1978. Economy and Society. Vol. 1. Edited by Guenther Roth and Claus Wittich. Berkeley, CA: University of California Press.
  • Wildt, Michael. 2001. Promise of More. The Rhetoric of (Food) Consumption in a Society Searching for Itself: West Germany in the 1950s. In Peter Scholliers (ed.) Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages. Oxford and New York: Berg, pp. 63–80.
  • Xu, Wenying. 2008. Eating Identities: Reading Food in Asian American Literature. Honolulu, HI: University of Hawaii Press.
  • Yeh, Hsin-Yi. 2013. Boundaries, Entities, and Modern Vegetarianism: Examining the Emergence of the First Vegetarian Organization. Qualitative Inquiry 19(4): 298–309.
  • Zerubavel, Eviatar. 1991. The Fine Line: Making Distinction in Everyday life. Chicago, IL: University of Chicago Press.
  • Zerubavel, Eviatar. 1997. Social Mindscapes:An Invitation to Cognitive Sociology. Cambridge, MA: Harvard University Press.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.