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Author: Paolo Corvo
Publisher: Springer
ISBN: 1137398175
Category : Social Science
Languages : en
Pages : 169
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Book Description
This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.
Author: Paolo Corvo
Publisher: Springer
ISBN: 1137398175
Category : Social Science
Languages : en
Pages : 169
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Book Description
This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.
Author: Lisa Heldke
Publisher: A&C Black
ISBN: 9780857852595
Category :
Languages : en
Pages : 160
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Book Description
Food, Culture, and Society: An International Journal of Multidisciplinary Research (formerly The Journal for the Study of Food and Society, launched in 1996) is the official peer-reviewed journal of the Association for the Study of Food and Society (ASFS). ASFS is an international organization dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy. It brings to bear the highest standards of research and scholarship in all aspects of food studies and encourages vigorous debate on a wide range of topics, such as:cross-cultural perspectives on eating behaviorsgender and the food systemrecipes, cookbooks, and menus as textsphilosophical and religious perspectives on food and the bodysocial construction of culinary practices, beliefs, and traditionspolitics of the family mealdietary transitionspsychological, cultural, and social determinants of tastemethodological issues in food studiesmalnutrition, hunger, and food securitycommodity chain and foodshed analysisfood in fiction, film, and artcomparative food historysocial and cultural dimensions of food technologiespolitical economy of the global food systemfood studies pedagogyThe journal also publishes original reviews of relevant books, films, videos, exhibitions and a special section on perspectives on teaching.
Author: Warren Belasco
Publisher: Berg Publishers
ISBN: 9781847882325
Category :
Languages : en
Pages : 128
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Book Description
Brings to bear high standards of research and scholarship in various aspects of food studies. This title encourages debate on a range of topics, such as cross-cultural perspectives on eating behaviors; gender and the food system recipes; cookbooks and menus as texts; and, philosophical and religious perspectives on food and the body.
Author: Warren Belasco
Publisher: Routledge
ISBN: 1136700765
Category : History
Languages : en
Pages : 300
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Book Description
This original collection abandons culinary nostalgia and the cataloguing of regional cuisines to examine the role of food and food marketing in constructing culture, consumer behavior, and national identity.
Author: Amy E. Guptill
Publisher: John Wiley & Sons
ISBN: 0745663907
Category : Social Science
Languages : en
Pages : 357
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Book Description
This timely and engaging text offers students a social perspective on food, food practices, and the modern food system. It engages readers’ curiosity by highlighting several paradoxes: how food is both mundane and sacred, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With a social constructionist framework, the book provides an empirically rich, multi-faceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food’s role in socialization, identity, work, health and social change, as well as food marketing and the changing global food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will be both accessible and revealing to beginning and intermediate students alike.
Author: Jenny Banh
Publisher: Routledge
ISBN: 0429938896
Category : Business & Economics
Languages : en
Pages : 311
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Book Description
With case studies from the USA, Canada, Chile, and other countries in Latin America, American Chinese Restaurants examines the lived experiences of what it is like to work in a Chinese restaurant. The book provides ethnographic insights on small family businesses, struggling immigrant parents, and kids working, living, and growing up in an American Chinese restaurant. This is the first book based on personal histories to document and analyze the American Chinese restaurant world. New narratives by various international and American contributors have presented Chinese restaurants as dynamic agencies that raise questions on identity, ethnicity, transnationalism, industrialization, (post)modernity, assimilation, public and civic spheres, and socioeconomic differences. American Chinese Restaurants will be of interest to general readers, scholars, and college students from undergraduate to graduate level, who wish to know Chinese restaurant life and understand the relationship between food and society.
Author: Peter Atkins
Publisher: Routledge
ISBN: 1317836006
Category : Science
Languages : en
Pages : 341
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Book Description
Who can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. Food in Society provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies. While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption. Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.
Author: Mark Gibson
Publisher: Academic Press
ISBN: 0128118091
Category : Technology & Engineering
Languages : en
Pages : 564
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Book Description
Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry. Includes hot topics in food science, such as GMOs, modern agricultural practices and food waste Reviews the role of food in society, from consumption, to politics, economics and social trends Encompasses food safety, security and public health Discusses changing global trends in food preferences
Author: Alan Beardsworth
Publisher: Routledge
ISBN: 1134823177
Category : Cooking
Languages : en
Pages : 288
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Book Description
Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system it encourages us to consider new ways of thinking of the everyday act of eating.
Author: William C. Whit
Publisher: Rowman & Littlefield
ISBN: 9781882289363
Category : Business & Economics
Languages : en
Pages : 268
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Book Description
The importance of food is undeniable. Yet, because it is so close and obvious, we often fail to pay attention to it. In Food and Society: A Sociological Approach, author William C. Whitt attempts to develop a multi-level, multidisciplinary approach to the relationship between food and the larger world. Organized from the experiences of food consumption through its preparation, distribution, storage and production, this book discusses the role of food in past societies, the basics of nutrition, contemporary issues, including body size, food and culture, food production, world hunger and food innovation.
