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Author: Alan Warde
Publisher: SAGE Publications Limited
ISBN:
Category : Science
Languages : en
Pages : 248
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Book Description
This book provides an incisive evaluation of current theories of consumption. It uses food as a case study of consumption and the expression of taste, and provides a structural analysis of changes and continuities in the representation and purchase of food. Alan Warde outlines various theories of change in the late 20th Century and considers the parallels between their diagnoses of consumer behavior and actual trends in food practices. He argues that various dilemmas of the modern predicament and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items that are made available both commercially and informally. Consumption, Food, and Taste will be essential reading for students and academics in the sociology of consumption and the sociology of food and eating. It will also be of interest to academics and students in sociology, cultural studies, home economics, and consumer behavior.
Author: Alan Warde
Publisher: SAGE Publications Limited
ISBN:
Category : Science
Languages : en
Pages : 248
Get Book Here
Book Description
This book provides an incisive evaluation of current theories of consumption. It uses food as a case study of consumption and the expression of taste, and provides a structural analysis of changes and continuities in the representation and purchase of food. Alan Warde outlines various theories of change in the late 20th Century and considers the parallels between their diagnoses of consumer behavior and actual trends in food practices. He argues that various dilemmas of the modern predicament and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items that are made available both commercially and informally. Consumption, Food, and Taste will be essential reading for students and academics in the sociology of consumption and the sociology of food and eating. It will also be of interest to academics and students in sociology, cultural studies, home economics, and consumer behavior.
Author: Helen Macbeth
Publisher: Berghahn Books
ISBN: 1782381880
Category : Social Science
Languages : en
Pages : 232
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Book Description
Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.
Author: Paul Freedman
Publisher: Univ of California Press
ISBN: 9780520254763
Category : Cooking
Languages : en
Pages : 380
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Book Description
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
Author: J. Klein
Publisher: Springer
ISBN: 1137326417
Category : Social Science
Languages : en
Pages : 330
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Book Description
With studies of China, India, West Africa, South America and Europe, this book provides a global perspective on food consumption in the modern world. Combing ethnographic, historical and comparative analyses, the volume celebrates the contributions of Jack Goody to the anthropology of food.
Author: Christian Coff
Publisher: Springer Science & Business Media
ISBN: 9781402045530
Category : Philosophy
Languages : en
Pages : 242
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Book Description
This book marks a new departure in ethics, which has up to now been a question of ‘the good life’ in relation to other people, based on Greek concepts of friendship and the Judaeo-Christian ‚caritas.’ No early moral teaching discussed man’s relation to the origin of foodstuffs and the system that produced them; doubtless the question was of little interest since the production path was so short.
Author: Pasi Falk
Publisher: SAGE
ISBN: 9780803989740
Category : Social Science
Languages : en
Pages : 264
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Book Description
This book provides a fascinating examination of the relationship between consumption, the idea of the body and the formation of the self. In tracing these connections, The Consuming Body develops a profile of individuality in the late twentieth century - in both its bodily and mental aspects. Pasi Falk offers a major synthesis and critical assessment of the debates surrounding the body, the self and contemporary consumer culture. The author explores two fundamental issues for modern social theory - the delineation of modern consumption and the body's historically changing position in various cultural orders. In the course of his argument he examines both metaphors of consumption and investigates the issues of representation i
Author: Stephen Mennell
Publisher: University of Illinois Press
ISBN: 9780252064906
Category : Cooking
Languages : en
Pages : 412
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Book Description
So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. Debunking myths along the way, All Manners of Food is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food, fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
Author: Alyssa Cordova
Publisher: Grand Central Press
ISBN: 9780935314823
Category : Art
Languages : en
Pages : 0
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Book Description
The exhibition features twelve established and emerging contemporary artists whose work focuses on our reciprocal relationship to food: what we consume, how we consume it and how it consumes us. In recent years, the culinary arts have seen a rise in popularity through cable television cooking shows; increased public awareness of food politics; and the explosion of impassioned food movements such slow food, pop-up restaurants and gourmet food trucks. In Acquired Taste, visual artists use a variety of mediums to address the underlying issues surrounding food and consumption: Greg Stewart (TM)s living sculptures and oeMoveable Gardens envision sustainable agriculture as both utopic and democratic; Jennifer Rubell (TM)s playful, participatory work uses food as a vehicle for social interaction; and Dustin Wayne Harris (TM)s oeCake Mixx photographs offer a humorous, narrative take on first encounters. Artwork in the exhibition ranges from site-specific installations to sculpture and oil paintings. In addition, curators Alyssa Cordova and Heather Richards are collaborating with local food enthusiasts to offer exciting programming and events: cooking demonstrations by chef Jonathan Dye; KCRW Good Food contributor Delilah Snell (TM)s oeJam Van of preserves and other goodies; lectures by featured artist-in-residence Greg Stewart, and more Artists include: Sita Bhaumik, Shannon Faseler, Dustin Wayne Harris, Pamela Johnson, Jennifer Knox, MyersBerg Studios, Mary Parisi, Justin Perricone, Victoria Reynolds, Jennifer Rubell, Stephen Shanabrook, Greg Stewart and Tattfoo Tan. Accompanying Acquired Taste: Food and the Art of Consumption is a full-color exhibition catalog of artwork and essays slated to be published October/November 2011. Essayists include freelance writer and blogger Nicole Caruth (Contemporary Confections); art historian and blogger Megan Fizell (Feasting on Art); and Pulitzer prize-winning writer Jonathan Gold (LA Weekly, KCRW (TM)s Good Food).
Author: Alan Warde
Publisher: Springer
ISBN: 113755682X
Category : Social Science
Languages : en
Pages : 264
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Book Description
This book critically reviews recent social scientific investigations of consumption, a controversial topic with moral overtones, and of popular public interest and political and economic significance. The author explores how consumption affects personal identity and social position, developing a sociological analysis using theories of practice to account for everyday consumption, its role in the social order, and its consequences for environmental sustainability. The book offers a controversial analysis which explains consumption not in terms of the purchasing of commodities but of the organization and coordination of daily practices. Consumption will be of interest to scholars and students of sociology, anthropology, geography, cultural studies, consumer research, business studies and social theory.
Author: Wendy Wiedenhoft Murphy
Publisher: SAGE Publications
ISBN: 1483358143
Category : Social Science
Languages : en
Pages : 273
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Book Description
Consumer Culture and Society offers an introduction to the study of consumerism and consumption from a sociological perspective. Author Wendy Wiedenhoft Murphy examines what we buy, how and where we consume, the meanings attached to the things we purchase, and the social forces that enable and constrain consumer behavior. Opening chapters provide a theoretical overview and history of consumer society and featured case studies look at mass consumption in familiar contexts, such as tourism, food, and higher education. The book explores ethical and political concerns, including consumer activism, indebtedness, alternative forms of consumption, and dilemmas surrounding the globalization of consumer culture.
