Food and Society

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.

Produk Detail:

  • Author : Amy E. Guptill
  • Publisher : John Wiley & Sons
  • Pages : 256 pages
  • ISBN : 0745663907
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKFood and Society

Food and Society

Food and Society
  • Author : Amy E. Guptill,Denise A. Copelton,Betsy Lucal
  • Publisher : John Wiley & Sons
  • Release : 03 April 2013
GET THIS BOOKFood and Society

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

Food and Society

Food and Society
  • Author : Amy E. Guptill,Denise A. Copelton,Betsy Lucal
  • Publisher : John Wiley & Sons
  • Release : 09 January 2017
GET THIS BOOKFood and Society

This popular and engaging text, now revised in a second edition, offers readers a social perspective on food, food practices, and the modern food system. It engages readers' curiosity by highlighting several paradoxes: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With updates and enhancements throughout, the new edition provides an empirically deep, multifaceted, and coherent introduction to this fascinating field. Each chapter

Food and Society

Food and Society
  • Author : Mark Gibson
  • Publisher : Academic Press
  • Release : 23 February 2020
GET THIS BOOKFood and Society

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

Food in Society

Food in Society
  • Author : Peter Atkins,Ian Bowler
  • Publisher : Routledge
  • Release : 29 April 2016
GET THIS BOOKFood in Society

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

Sociology on the Menu

Sociology on the Menu
  • Author : Alan Beardsworth,Teresa Keil
  • Publisher : Routledge
  • Release : 11 September 2002
GET THIS BOOKSociology on the Menu

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

Food and Society

Food and Society
  • Author : William C. Whit
  • Publisher : Rowman & Littlefield Publishers
  • Release : 01 January 1995
GET THIS BOOKFood and Society

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

Food, Energy, and Society, Third Edition

Food, Energy, and Society, Third Edition
  • Author : David Pimentel, Ph.D.,Marcia H. Pimentel, M.S.
  • Publisher : CRC Press
  • Release : 04 October 2007
GET THIS BOOKFood, Energy, and Society, Third Edition

Since the publication of the first edition of Food, Energy, and Society, the world’s natural resources have become even more diminished due to the rapid expansion of the global human population. We are faced with dwindling food supplies in certain geographic areas, increasing pressure on energy resources, and the imminent extinction of many threatened species. In light of these major issues, this third edition presents an updated and expanded analysis on the interdependency of food, energy, water, land, and

The Sociology of Food

The Sociology of Food
  • Author : Jean-Pierre Poulain
  • Publisher : Bloomsbury Publishing
  • Release : 09 February 2017
GET THIS BOOKThe Sociology of Food

A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food. Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food – including cooking and

Food, Politics, and Society

Food, Politics, and Society
  • Author : Alejandro Colas
  • Publisher : Univ of California Press
  • Release : 16 October 2018
GET THIS BOOKFood, Politics, and Society

Food and drink has been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. From Adam Smith to Mary Douglas, major thinkers have used key concepts such as identity, exchange, culture, and class to explain the modern food system. Food, Politics, and Society offers a historical and sociological survey of how these various ideas and the practices that accompany them have shaped our understanding and organization of the production, processing, preparation, serving,

Shared Wealth and Symbol

Shared Wealth and Symbol
  • Author : Lenore Manderson
  • Publisher : Cambridge University Press
  • Release : 26 December 1986
GET THIS BOOKShared Wealth and Symbol

This 1987 volume brought together for the first time a range of essays on the anthropology of food in Oceania and Southeast Asia. The essays reflect research in the field, primarily that undertaken by Australian scholars. The volume focuses on four main concerns: factors that influence the production of food and dietary behaviour; the way in which people think and speak about diet and nutrition, including concepts of hunger and the classification of foods; infant feeding practice, including the promotion of

Food Culture, Consumption and Society

Food Culture, Consumption and Society
  • Author : Paolo Corvo
  • Publisher : Palgrave Macmillan
  • Release : 14 January 2019
GET THIS BOOKFood Culture, Consumption and Society

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.

Food, Cuisine and Society in Prehistoric Greece

Food, Cuisine and Society in Prehistoric Greece
  • Author : Paul Halstead,John C. Barrett
  • Publisher : Oxbow Books
  • Release : 31 December 2016
GET THIS BOOKFood, Cuisine and Society in Prehistoric Greece

Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessles form which they ate and drank. The ten contributions to this volume highlight the extraordinary

Eating the Empire

Eating the Empire
  • Author : Troy Bickham
  • Publisher : Reaktion Books
  • Release : 13 April 2020
GET THIS BOOKEating the Empire

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available? In Eating the Empire, Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when such foreign goods as coffee, tea, and sugar went from rare luxuries to

Food and the Risk Society

Food and the Risk Society
  • Author : Charlotte Fabiansson,Stefan Fabiansson
  • Publisher : Routledge
  • Release : 26 May 2016
GET THIS BOOKFood and the Risk Society

This book offers a comprehensive understanding of the current scientific knowledge concerning risks associated with food preparation, processing and consumption, with particular attention to the gap between scientific research and public perception. Examining the effects of food on the body from both micro and macro levels, it covers a range of broad themes and current concerns, including obesity and the 'obesity epidemic', the benefits or otherwise of dietary supplements, caffeine consumption, GM food, alcohol, organic food, the consumption of fruit