Introducing the Sociology of Food and Eating

Author: Anne Murcott

Publisher: Bloomsbury Publishing

ISBN: 1350022039

Category: Social Science

Page: 240

View: 3760

This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.
Posted in Social Science

Sociologies of Food and Nutrition

Author: Wm. Alex McIntosh,William Alex McIntosh

Publisher: Springer Science & Business Media

ISBN: 9780306453359

Category: Medical

Page: 314

View: 4275

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.
Posted in Medical

The Handbook of Food Research

Author: Anne Murcott,Warren Belasco,Peter Jackson

Publisher: A&C Black

ISBN: 1847889166

Category: Social Science

Page: 649

View: 6428

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.
Posted in Social Science

The Changing Chicken

Chooks, Cooks and Culinary Culture

Author: Jane Dixon

Publisher: UNSW Press

ISBN: 9780868404776

Category: Cooking

Page: 211

View: 4367

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.
Posted in Cooking

The Political Economy of Diet, Health and Food Policy

Author: Ben Fine

Publisher: Routledge

ISBN: 1134713541

Category: Business & Economics

Page: 176

View: 5336

The Political Economy of Diet and Health continues the exploration of food systems theory begun in the author's previous publications. It presents a critical exposition of food systems theory and analyses the existing approaches to food consumption. Subjects include: * resolving the diet paradox * the impact of the EU * the lack of policy in the UK * an exploration of the 'diseases of affluence'.
Posted in Business & Economics

Everyone Eats

Understanding Food and Culture

Author: E. N. Anderson

Publisher: NYU Press

ISBN: 0814707408

Category: Social Science

Page: 295

View: 2264

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.
Posted in Social Science

The Larder

Food Studies Methods from the American South

Author: John T. Edge,Elizabeth S. D. Engelhardt,Ted Ownby

Publisher: University of Georgia Press

ISBN: 0820345547

Category: Social Science

Page: 388

View: 8588

"This edited collection presents articles in southern food studies by a range of writers, from established scholars like Psyche Williams-Forson to emerging scholars like Rien Fertel. All are chosen for a combination of accessible writing and solid scholarship and offer stories and historical details that add to our understanding of the complexities of southern food and foodways. The editors have chosen to organize the collection by methodology in part in order to escape what reader Belasco calls "the tradition-inventing, nostalgic approach of so many books about regional foodways." They also aim to advance the field by presenting articles that represent a range of tools and methodologies from disciplines such as history, geography, social sciences, American studies, gender studies, literary theory, visual and aural studies, cultural studies and technology studies that make up the amazingly multifaceted world of academic food studies, in hopes that this structure can help further a conversation about best practices"--
Posted in Social Science

The Oxford Handbook of the History of Consumption

Author: Frank Trentmann

Publisher: Oxford University Press on Demand

ISBN: 0199561214

Category: Business & Economics

Page: 695

View: 9901

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.
Posted in Business & Economics

Material Discourses of Health and Illness

Author: Lucy Yardley

Publisher: Routledge

ISBN: 1134773811

Category: Psychology

Page: 256

View: 1750

Material Discourses of Health and Illness applies discursive approaches to the field of health psychology, in stark contrast to the bio-medical model of health and illness. The discursive approach uses the person's experience and feelings as the central focus of interest, whereas the more traditional models regarded these as coincidental and relatively unimportant. The book provides an accessible and compelling introduction to social constructionist and discursive approaches to those with limited previous knowledge of socio-linguistic theory and research. It provides practical examples of how these approaches can be applied to the field of health psychology with a collection of sophisticated discursive analyses which demonstrate the distinctive contribution that can be made by psychologists to a field that has been largely dominated by sociologists and anthropologists.
Posted in Psychology

Food, the Body and the Self

Author: Deborah Lupton

Publisher: SAGE

ISBN: 9780803976481

Category: Health & Fitness

Page: 175

View: 1224

In this wide-ranging and thought-provoking analysis of the sociocultural and personal meanings of food and eating, Deborah Lupton explores the relationship between food and embodiment, the emotions and subjectivity. She includes discussion of the intertwining of food, meaning and culture in the context of childhood and the family, as well as: the gendered social construction of foodstuffs; food tastes, dislikes and preferences; the dining-out experience; spirituality; and the `civilized' body. She draws on diverse sources, including representations of food and eating in film, literature, advertising, gourmet magazines, news reports and public health literature, and her own empirical research into people's preferences, memories, experiences
Posted in Health & Fitness

A Sociology of Food and Nutrition

The Social Appetite

Author: John Germov,Lauren Williams

Publisher: Oxford University Press, USA

ISBN: 9780195506099

Category: Medical

Page: 332

View: 1922

This innovative book examines the social context of food and nutrition by exploring the socio-cultural, political, economic, and philosophical factors that influence food production and consumption.
Posted in Medical

Kitchen Secrets

The Meaning of Cooking in Everyday Life

Author: Frances Short

Publisher: Berg

ISBN: 1845202767

Category: Cooking

Page: 168

View: 9945

This book explores the thoughts, values and opinions of home cooks, their practices and experiences, and the skills and knowledge they use to prepare and provide food. It provides new and challenging ways of thinking about cooking, examining and often contesting commonly-held beliefs and theories about the role of practical cookery lessons, dinner parties as showcases for culinary flair and the negative effect of convenience foods on home cooking and kitchen skills.
Posted in Cooking

Food and Urbanism

The Convivial City and a Sustainable Future

Author: Susan Parham

Publisher: Bloomsbury Publishing

ISBN: 0857854747

Category: Social Science

Page: 376

View: 7795

Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process ? how it is grown, transported, and bought, cooked, eaten and disposed of ? it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines ? urban planning, food studies, sociology, geography, and design ? with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.
Posted in Social Science

Culinary Art and Anthropology

Author: Joy Adapon

Publisher: Berg

ISBN: 184788606X

Category: Social Science

Page: 192

View: 9561

Culinary Art and Anthropology is an anthropological study of food. It focuses on taste and flavour using an original interpretation of Alfred Gell's theory of the 'art nexus'. Grounded in ethnography, it explores the notion of cooking as an embodied skill and artistic practice. The integral role and concept of 'flavour' in everyday life is examined among cottage industry barbacoa makers in Milpa Alta, an outer district of Mexico City. Women's work and local festive occasions are examined against a background of material on professional chefs who reproduce 'traditional' Mexican cooking in restaurant settings. Including recipes to allow readers to practise the art of Mexican cooking, Culinary Art and Anthropology offers a sensual, theoretically sophisticated model for understanding food anthropologically. It will appeal to social scientists, food lovers, and those interested in the growing fields of food studies and the anthropology of the senses.
Posted in Social Science

Dictionary of Food Ingredients

Author: Robert S. Igoe

Publisher: Springer Science & Business Media

ISBN: 1461568382

Category: Technology & Engineering

Page: 201

View: 7457

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.
Posted in Technology & Engineering

Lifestyles

Author: David Chaney

Publisher: Routledge

ISBN: 1134817355

Category: Social Science

Page: 208

View: 9227

In the modern world our lifestyle helps to define our attitudes and values as well as show our wealth and social position. This clearly written introduction to the concept of lifestyle offers a concise guide to how the term is used in sociological accounts to refer to this modern social form. Lifestyles explores * how we should classify lifestyles * why they have become more important * what precisely constitutes a lifestyle. By reviewing a wide range of published material, introducing central themes in the sociology of modern life, examining distinctive styles in social theory and offering its own original contribution to current debates, Lifestyles provides students with a much needed overview of this often misused term.
Posted in Social Science

Consumption Challenged

Food in Medialised Everyday Lives

Author: Professor Bente Halkier

Publisher: Ashgate Publishing, Ltd.

ISBN: 1409492575

Category: Social Science

Page: 222

View: 375

In public debates, communication campaigns and public policies, it is increasingly common to attribute to consumers and their agency an ability to help solve a broad array of societal problems. This tendency is particularly clear in the field of food consumption, owing to the fact that food is both materially and symbolically central for consumers in everyday life as well as for large scale institutionalized dynamics. In order to shed light on the challenges facing food consumption, this volume takes an innovative theoretical approach, presenting four empirical Danish case studies which are compared with other analyses drawn from the wider international context. Consumption Challenged will appeal not only to sociologists of consumption, risk and the environment, but also to policy makers and researchers in the fields of geography, communication, media, governance and social psychology.
Posted in Social Science