The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review (2016)
- Authors:
- Autor USP: SCAGLIUSI, FERNANDA BAEZA - FSP
- Unidade: FSP
- DOI: 10.1016/j.appet.2015.09.010
- Subjects: CONDUTA NA ALIMENTAÇÃO (ASPECTOS CULTURAIS); ALIMENTOS; HÁBITOS ALIMENTARES; PALADAR; GÊNEROS (GRUPOS SOCIAIS); GRUPOS SOCIAIS; FATORES SOCIOECONÔMICOS; REVISÃO SISTEMÁTICA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Status:
- Nenhuma versão em acesso aberto identificada
-
ABNT
SATO, Priscila de M et al. The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review. Appetite, v. 96, p. 174e-186e, 2016Tradução . . Disponível em: https://doi.org/10.1016/j.appet.2015.09.010. Acesso em: 31 mar. 2026. -
APA
Sato, P. de M., Gittelsohn, J., Fernandez Unsain, R., Roble, O. J., & Scagliusi, F. B. (2016). The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review. Appetite, 96, 174e-186e. doi:10.1016/j.appet.2015.09.010 -
NLM
Sato P de M, Gittelsohn J, Fernandez Unsain R, Roble OJ, Scagliusi FB. The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review [Internet]. Appetite. 2016 ; 96 174e-186e.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/j.appet.2015.09.010 -
Vancouver
Sato P de M, Gittelsohn J, Fernandez Unsain R, Roble OJ, Scagliusi FB. The use of Pierre Bourdieu's distinction concepts in scientific articles studying food and eating: a narrative review [Internet]. Appetite. 2016 ; 96 174e-186e.[citado 2026 mar. 31 ] Available from: https://doi.org/10.1016/j.appet.2015.09.010 - Métodos qualitativos para avaliação do consumo alimentar
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