Abstract
The cultural represents one of three predominant approaches used to explain food use and nutritional health, the others being the economic and the psychological. Anthropologists have accounted for the majority of cultural studies of food and nutrition, although sociologists and historians have given some attention to these subjects.
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© 1996 Springer Science+Business Media New York
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McIntosh, W.A. (1996). Culture and Food. In: Sociologies of Food and Nutrition. Environment, Development, and Public Policy. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-1385-2_3
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DOI: https://doi.org/10.1007/978-1-4899-1385-2_3
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4899-1387-6
Online ISBN: 978-1-4899-1385-2
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