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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 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 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 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 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 sociology of food

The sociology of food Author
ISBN-10 OCLC:1000526006
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.

We Eat What A Cultural Encyclopedia of Unusual Foods in the United States

We Eat What  A Cultural Encyclopedia of Unusual Foods in the United States Author Jonathan Deutsch
ISBN-10 9781440841125
Release 2018-05-31
Pages 340
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This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. • Includes dozens of recipes that students and readers can test for themselves • Highlights and thus preserves the cultural integrity of endangered regional foods • Supports learning through engagingly written entries accessible to readers of all ages • Allows readers to think critically about foods and their origins • Highlights "fun facts" about the entries, including terminology and laws, in sidebars

They Eat That A Cultural Encyclopedia of Weird and Exotic Food from around the World

They Eat That  A Cultural Encyclopedia of Weird and Exotic Food from around the World Author Jonathan Deutsch
ISBN-10 9780313380594
Release 2012-01-16
Pages 234
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This thoroughly engaging encyclopedia considers the rich diversity of unfamiliar foods eaten around the world. • Approximately 100 entries • A representative recipe for each entry • Photographs and drawings • Suggested readings for each entry • Alphabetical and geographical lists of entries • A selected bibliography

Everyone Eats

Everyone Eats Author E. N. Anderson
ISBN-10 9780814707401
Release 2005-03-01
Pages 295
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Everyone eats, but rarely do we ask why or investigate why we eat what we eat. Why do we love spices, sweets, coffee? How did rice become such a staple food throughout so much of eastern Asia? Everyone Eats examines the social and cultural reasons for our food choices and provides an explanation of the nutritional reasons for why humans eat, resulting in a unique cultural and biological approach to the topic. E. N. Anderson explains the economics of food in the globalization era, food's relationship to religion, medicine, and ethnicity as well as offers suggestions on how to end hunger, starvation, and malnutrition. Everyone Eats feeds our need to understand human ecology by explaining the ways that cultures and political systems structure the edible environment.

The Oxford Handbook of the History of Consumption

The Oxford Handbook of the History of Consumption Author Frank Trentmann
ISBN-10 9780199561216
Release 2012-03-22
Pages 695
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The Oxford Handbook of the History of Consumption offers a timely overview of how our understanding of consumption in history has changed in the last generation.

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.

Sociologies of Food and Nutrition

Sociologies of Food and Nutrition Author Wm. Alex McIntosh
ISBN-10 9781489913852
Release 2013-11-21
Pages 314
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Here, Wm. Alex McIntosh analyzes the relationship between food and nutrition and social factors, using a wide array of sociological theories. The author applies theories of social organization, culture, social stratification, social change, rural sociology, the sociology of the body, and social problems to empirical problems in food and nutrition. By doing so, he sheds light on issues such as the rise of the state; population growth; famine; obesity; eating disorders; the maldistribution of food across class, gender, and ethnic boundaries; and the changing nature of the food industry.

Sociology on the Menu

Sociology on the Menu Author Alan Beardsworth
ISBN-10 9781134823161
Release 2002-09-11
Pages 288
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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.

Dictionary of Food Ingredients

Dictionary of Food Ingredients Author Robert S. Igoe
ISBN-10 9781461568384
Release 2013-03-09
Pages 201
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The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.

Food and Culture

Food and Culture Author Carole Counihan
ISBN-10 9780415521031
Release 2013
Pages 631
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The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at [email protected]

A Sociology of Food and Nutrition

A Sociology of Food and Nutrition Author John Germov
ISBN-10 0195551508
Release 2008
Pages 425
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A Sociology of Food and Nutrition examines the social context of food and nutrition by exploring the socio-cultural, political, economic, and philosophical factors that influence food production, distribution and consumption. Leading authors in the field provide a contemporary analysis of the social factors that underlie food choice.

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.