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The Sociology of Food

The Sociology of Food Author Stephen Mennell
ISBN-10 OCLC:52273352
Release 1992
Pages 150
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The Sociology of Food has been writing in one form or another for most of life. You can find so many inspiration from The Sociology of Food also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Sociology of Food book for free.



The Sociology of Food

The Sociology of Food Author Michaël Pollak
ISBN-10 OCLC:25836700
Release 1992
Pages 152
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The Sociology of Food has been writing in one form or another for most of life. You can find so many inspiration from The Sociology of Food also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Sociology of Food book for free.



The Sociology of Food

The Sociology of Food Author
ISBN-10 OCLC:25836700
Release 1992
Pages 152
Download Link Click Here

The Sociology of Food has been writing in one form or another for most of life. You can find so many inspiration from The Sociology of Food also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Sociology of Food book for free.



The Sociology of Food

The Sociology of Food Author Stephen Mennell
ISBN-10 0803988389
Release 1992
Pages 150
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In this comprehensive overview of the sociology of food and eating, the authors demonstrate why the subject has emerged as a significant area of sociological research. Drawing on interdisciplinary sources, the authors explore both the empirical questions raised by the relation of food to inequality, scarcity and famine, and the broader theoretical issue of food as a fundamental item of consumption and a cultural symbol. Topics examined include: - the relation of food to nutrition and health, and the growth of eating disorders in contemporary societies - inequalities of consumption by class, gender, age and nation - the relation of food to the definition of private and public spheres - historical and anthropological perspectives on culinary cultures - the impact of food on colonialism and migration - changing technologies of food production and their social consequences The book will be essential reading for all those wishing to understand the role of food in the contemporary world. It will be of particular interest to students of the sociology and anthropology of culture and consumption and to those engaged in the study of diet and nutrition. The Sociology of Food is also published as a Special Issue of "Current Sociology "(volume 40, issue 2).



The Sociology of Food

The Sociology of Food Author Jean-Pierre Poulain
ISBN-10 9781472586223
Release 2017-02-09
Pages 312
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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 eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food – the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years. Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.



The Handbook of Food Research

The Handbook of Food Research Author Anne Murcott
ISBN-10 9781847889164
Release 2013-10-10
Pages 649
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This handbook is essential reference for scholars needing a comprehensive overview into research on the social, political, economic, psychological, geographical and historical aspects of food.



The Changing Chicken

The Changing Chicken Author Jane Dixon
ISBN-10 0868404772
Release 2002
Pages 211
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Chicken meat is one of Australia's most popular and affordable foods, but it was not ever thus. The Changing Chicken provides a unique view of food systems and culture through an examination of our changing attitudes to chicken meat. Colourful descriptions are provided of the activities conducted in hatcheries, on chicken farms, in processing plants, in supermarket delicatessens and in household kitchens. Power, in its many forms, provides the unifying thread, and the concepts of authority and the cultural economy are used to explain how food systems are evolving. The humble table chicken challenges dominant assumptions about how foods become esteemed, or are judged good to eat. By building on insights from the sociology of consumption, retail geography and political economy, the author builds a new framework for studying the shifting balance of power in food systems. The analysis is intentionally multi-disciplinary and, by comparing the Australian situation with international trends in chicken meat production and consumption, the book sheds light on the complex issue of global food systems and national culinary cultures.



Food Genes and Culture

Food  Genes  and Culture Author Gary Paul Nabhan
ISBN-10 9781610914932
Release 2013-09-24
Pages 248
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Vegan, low fat, low carb, slow carb: Every diet seems to promise a one-size-fits-all solution to health. But they ignore the diversity of human genes and how they interact with what we eat. In Food, Genes, and Culture, renowned ethnobotanist Gary Nabhan shows why the perfect diet for one person could be disastrous for another. If your ancestors were herders in Northern Europe, milk might well provide you with important nutrients, whereas if you're Native American, you have a higher likelihood of lactose intolerance. If your roots lie in the Greek islands, the acclaimed Mediterranean diet might save your heart; if not, all that olive oil could just give you stomach cramps. Nabhan traces food traditions around the world, from Bali to Mexico, uncovering the links between ancestry and individual responses to food. The implications go well beyond personal taste. Today's widespread mismatch between diet and genes is leading to serious health conditions, including a dramatic growth over the last 50 years in auto-immune and inflammatory diseases. Readers will not only learn why diabetes is running rampant among indigenous peoples and heart disease has risen among those of northern European descent, but may find the path to their own perfect diet.



Food Culture in Great Britain

Food Culture in Great Britain Author Laura Mason
ISBN-10 031332798X
Release 2004
Pages 238
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Presents an overview of the role of cuisine in English culture, including a food history, ingredients, cooking techniques, regional differences, and food for celebrations.



The Psychology of Overeating

The Psychology of Overeating Author Kima Cargill
ISBN-10 9781472581105
Release 2015-10-22
Pages 216
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Drawing on empirical research, clinical case material and vivid examples from modern culture, The Psychology of Overeating demonstrates that overeating must be understood as part of the wider cultural problem of consumption and materialism. Highlighting modern society's pathological need to consume, Kima Cargill explores how our limitless consumer culture offers an endless array of delicious food as well as easy money whilst obscuring the long-term effects of overconsumption. The book investigates how developments in food science, branding and marketing have transformed Western diets and how the food industry employs psychology to trick us into eating more and more ? and why we let them. Drawing striking parallels between 'Big Food' and 'Big Pharma', Cargill shows how both industries use similar tactics to manufacture desire, resist regulation and convince us that the solution to overconsumption is further consumption. Real-life examples illustrate how loneliness, depression and lack of purpose help to drive consumption, and how this is attributed to individual failure rather than wider culture. The first book to introduce a clinical and existential psychology perspective into the field of food studies, Cargill's interdisciplinary approach bridges the gulf between theory and practice. Key reading for students and researchers in food studies, psychology, health and nutrition and anyone wishing to learn more about the relationship between food and consumption.



Eating Right in America

Eating Right in America Author Charlotte Biltekoff
ISBN-10 9780822377276
Release 2013-09-11
Pages 224
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Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.



All Manners of Food

All Manners of Food Author Stephen Mennell
ISBN-10 0252064909
Release 1996
Pages 397
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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. All Manners of Food debunks long-standing myths and provides a wealth of information. It 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.



Food and Femininity

Food and Femininity Author Kate Cairns
ISBN-10 9780857855565
Release 2015-09-24
Pages 240
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Over the space of a few generations, women's relationship with food has changed dramatically. Yet � despite significant advances in gender equality � food and femininity remain closely connected in the public imagination as well as the emotional lives of women. While women encounter food-related pressures and pleasures as individuals, the social challenge to perform food femininities remains: as the nurturing mother, the talented home cook, the conscientious consumer, the svelte and health-savvy eater. In Food and Femininity, Kate Cairns and Josée Johnston explore these complex and often emotionally-charged tensions to demonstrate that food is essential to the understanding of femininity today. Drawing on extensive qualitative research in Toronto, they present the voices of over 100 food-oriented men and women from a range of race and class backgrounds. Their research reveals gendered expectations to purchase, prepare, and enjoy food within the context of time crunches, budget restrictions, political commitments, and the pressure to manage health and body weight. The book analyses how women navigate multiple aspects of foodwork for themselves and others, from planning meals, grocery shopping, and feeding children, to navigating conflicting preferences, nutritional and ethical advice, and the often-inequitable division of household labour. What emerges is a world in which women's choices continue to be closely scrutinized � a world where 'failing' at food is still perceived as a failure of femininity. A compelling rethink of contemporary femininity, this is an indispensable read for anyone interested in the sociology of food, gender studies and consumer culture.



Food and Cultural Studies

Food and Cultural Studies Author Bob Ashley
ISBN-10 0415270391
Release 2004
Pages 240
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"Food and Cultural Studies" re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity.



Food Choice And The Consumer

Food Choice And The Consumer Author David W. Marshall
ISBN-10 0751402346
Release 1995-12-31
Pages 332
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This book should be of interest to senior technical and marketing management in the food industry; and academics in food science and technology, business studies, psychology, sociology and economics.



The Industrial Diet

The Industrial Diet Author Anthony Winson
ISBN-10 9781479862795
Release 2013-10
Pages 340
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“This is a hugely informative book, stocked full of careful analysis.”—Amy Best, Associate Professor of Sociology, George Mason University Accused by many of creating a global health crisis, the American diet has been a source of controversy for years. The way Americans eat—and the disastrous health problems that can often result--is debated on daytime talk shows and in political arenas, written about in bestselling manifestos, and exposed in Oscar-nominated documentaries. Yet, despite all the attention from the media and the scientific community, few studies have looked seriously at the mass-market forces underlying our Western diet. In The Industrial Diet, Anthony Winson chronicles the forces that have transformed our natural resources into an industry that produces edible commodities, an industry that far too often subverts our well-being instead of nourishing us. Tracing the industrial diet’s history from its roots in the nineteenth century through to the present day, Winson looks at the role of technology, population growth, and political and economic factors in the constitution and transformation of mass dietary regimes. In addition to providing new evidence linking broad-based dietary changes with negative health effects in the developed and developing world, Winson also outlines realistic and innovative strategies that can lead to a healthier future. A fresh new look at the degradation of food and the emergent struggle for healthful eating, this book is an eye-opening tour of the state of nutrition and food culture today.



Developments in Sociology

Developments in Sociology Author Robert Burgess
ISBN-10 9781317875932
Release 2014-06-11
Pages 352
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Appropriate as a supplemental text to courses in Sociology. Providing an overview grounded in research. Developments in Sociology focuses on the major areas of theoretical, methodological and substantive developments in sociology. Each author takes a field of study in which they are an acknowledged expert and highlights the way in which the subject has developed over the last fifty years.