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Author: Alan Beardsworth
Publisher: Routledge
ISBN: 1134823169
Category : Social Science
Languages : en
Pages : 368
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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, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include: * The origins of human subsistence and the development of the modern food system * Food, the family and eating out * Diet, health and the body image * The meanings of meat and vegetarianism. Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.
Author: Alan Beardsworth
Publisher: Routledge
ISBN: 1134823169
Category : Social Science
Languages : en
Pages : 368
Get Book Here
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, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include: * The origins of human subsistence and the development of the modern food system * Food, the family and eating out * Diet, health and the body image * The meanings of meat and vegetarianism. Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.
Author: Food and Agriculture Organization of the United Nations
Publisher: Food & Agriculture Org.
ISBN: 9789251053379
Category : Business & Economics
Languages : en
Pages : 548
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Book Description
This book brings together information on the contrasting characteristics, condition, present use and problems of the world's main natural grasslands. Since grassland is commercialized through the grazing animal, particular attention is paid to the livestock production systems associated with each main type. Grazing resources are more than simply edible herbage: many other factors have to be taken into account, notably water in all areas, and shelter in winter-cold climates. Seasonality of forage supply is a characteristic of almost all grazing lands, so the strategies for dealing with lean seasons are described. The main problems of each type are mentioned and possible strategies for their sustainable management discussed - taking into account their multiple functions, not only livestock production. The book is primarily aimed at agricultural scientists, educationalists, extensionists and decision-makers with interests in responsible use of extensive grasslands.
Author: J. K. Johnson
Publisher: Lulu.com
ISBN: 1329565487
Category : Biography & Autobiography
Languages : en
Pages : 139
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Book Description
'Duh: a book' is an exquisite corpse. Its bloated head is a book of possible futures; this is stitched to a anorectic torso of thinly fictionalized memoir. The legs which connect them to the ground are the essays which wander from the personal to the universal in their restless quest to confess all the sins of mankind.
Author: Donna Maurer
Publisher: Transaction Publishers
ISBN: 9780202365763
Category : Medical
Languages : en
Pages : 364
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Book Description
The international group of sociological and nutritional scientists in this volume represent the research that has been conducted on the social problematics of food and nutrition in such areas as food safety, biotechnology, food stamp programs, obesity, anorexia nervosa, and vegetarianism. The broad range of topics addressed and the case studies examined make this book suitable as a course-related text both in foodways and cultural aspects of nutrition and as a new departure in social problems courses.
Author: Krishnendu Ray
Publisher: Temple University Press
ISBN: 1592130968
Category : History
Languages : en
Pages : 256
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Book Description
To most of us the food that we associate with home-our national and familial homes-is an essential part of our cultural heritage. In this book, Krishnendu Ray examines the changing food habits of Bengali immigrants to the United States as they deal with the tension between their nostalgia for home and their desire to escape from its confinements.
Author: Peter Stupples
Publisher: Cambridge Scholars Publishing
ISBN: 1443857505
Category : Art
Languages : en
Pages : 205
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Book Description
Art and Food is a collection of essays exploring a range of research topics relating to the representation of food in art and art in food, from iconography and allegory, through class and commensality, to kitchen architecture and haute cuisine.
Author: Stephen Hunt
Publisher: Routledge
ISBN: 1351895036
Category : Religion
Languages : en
Pages : 270
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Book Description
The Alpha Enterprise explores the development, growth and impact of the most widely used evangelising programme of recent decades. The Alpha course is run in over seven thousand churches in the UK and over five thousand in the USA. Across the world some four million people have graduated through the course in over 80 countries. Alpha is truly the fastest growing evangelising initiative, creating widespread support as well as stirring strong criticism. Stephen Hunt critically examines the content and working philosophy of the Alpha course through the experiences of the churches that have run it, as well as the individuals who have experienced it first hand. Hunt charts the history of the programme, its use of group dynamics and media, how it links with the charismatic movement, how it deals with issues such as homosexuality, how it is run not only in churches but in prisons and universities too, and concludes by measuring Alpha's impact and success. Engaging with debates regarding postmodernity, globalisation, McDonaldisation, consumerism, and secularisation, and based on real-life surveys, The Alpha Enterprise sheds new light not only on evangelism but on contemporary Christianity in general and how it engages with a post-Christian culture.
Author: Harry Aiking
Publisher: Springer Science & Business Media
ISBN: 9781402040627
Category : Technology & Engineering
Languages : en
Pages : 256
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Book Description
Sustainable Protein Production and Consumption: Pigs or Peas? is a book that presents and explores the PROFETAS programme for development of a more sustainable food system by studying the feasibility of substituting meat with plant based alternatives. The emphasis is on improving the food system by reducing the use of energy, land, and freshwater, at the same time limiting the impacts on health and animal welfare associated with intensive livestock production. It is clear that such a new perspective calls not only for advanced environmental and technological research, but also for in-depth societal research, as the acceptance of new food systems is critically contingent on perceptions and attitudes of modern consumers. In this unique multidisciplinary setting, PROFETAS has opened up pathways for a major transition in protein food production and consumption, not by just analyzing the food chain, but rather by exploring the entire agricultural system, including biomass for energy production and the use of increasingly scarce freshwater resources. The study presented here is intended to benefit every stakeholder in the food chain from policymakers to consumers, and it offers guiding principles for a transition towards an ecologically and socially sustainable food system from a multi-level perspective.
Author: Lorna Piatti-Farnell
Publisher: Routledge
ISBN: 1136645543
Category : Literary Criticism
Languages : en
Pages : 198
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Book Description
Establishing an interdisciplinary connection between Food Studies and American literary scholarship, Piatti-Farnell investigates the significances of food and eating in American fiction, from 1980 to the present day. She argues that culturally-coded representations of the culinary illuminate contemporary American anxieties about class gender, race, tradition, immigration, nationhood, and history. As she offers a critical analysis of major works of contemporary fiction, Piatti-Farnell unveils contrasting modes of culinary nostalgia, disillusionment, and progress that pervasively address the cultural disintegration of local and familiar culinary values, in favor of globalized economies of consumption. In identifying different incarnations of the "American culinary," Piatti-Farnell covers the depiction of food in specific categories of American fiction and explores how the cultural separation that molds food preferences inevitably challenges the existence of a homogenous American identity. The study treads on new grounds since it not only provides the first comprehensive study of food and consumption in contemporary American fiction, but also aims to expose interrelated politics of consumption in a variety of authors from different ethnic, cultural, racial and social backgrounds within the United States.
Author: Ring T. Cardé
Publisher: Harvard University Press
ISBN: 0674046196
Category : Nature
Languages : en
Pages : 413
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Book Description
A World of Insects showcases classic works on insect behavior, physiology, and ecology published over half a century by Harvard University Press authors Costa, Dethier, Eisner, Goff, Heinrich, Hölldobler, Roeder, Ross, Seeley, von Frisch, Waldbauer, Wilson, and Winston.
