The Handbook of Food Research: Alternative Histories
Autor Anne Murcotten Limba Engleză Hardback – 14 aug 2013
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Specificații
ISBN-13: 9781847889164
ISBN-10: 1847889166
Pagini: 680
Ilustrații: 14 bw illus
Dimensiuni: 173 x 251 x 30 mm
Greutate: 1.43 kg
Ediția:New.
Editura: Bloomsbury Academic
Locul publicării:London, United Kingdom
ISBN-10: 1847889166
Pagini: 680
Ilustrații: 14 bw illus
Dimensiuni: 173 x 251 x 30 mm
Greutate: 1.43 kg
Ediția:New.
Editura: Bloomsbury Academic
Locul publicării:London, United Kingdom
Caracteristici
Food Studies is a rapidly growing subject across disciplines and this work provides the benchmark in research
Notă biografică
Anne Murcott is Professorial Research Associate, Food Studies Centre, Department of Anthropology, SOAS University of London and Honorary Professor, School of Sociology & Social Policy, University of Nottingham, UK.Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. Peter Jackson is Professor of Human Geography at the University of Sheffield, UK.
Cuprins
Foreword by Sidney W. Mintz (John Hopkins University, USA)A Burgeoning Field: Introduction to The Handbook of Food Research - Anne Murcott, (SOAS, University of Nottingham and London South Bank University, UK)Part One: Historical EssentialsEditorial IntroductionThe History of Globalization and the Food Supply - Leigh Bush, Adrianne Bryant, and Richard Wilk (Indiana University, USA)Re-thinking the Economic and Social History of Agriculture and Food, Through the Lens of Food Choice - Richard Le Heron (University of Auckland, NZ) Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems, Innovations and Reputations - Peter Scholliers and Patricia Van Den Eeckhout, (Vrije Universiteit Brussel, Belgium)The Historical Development of Industrial and Domestic Food Technologies- Mónica Truninger (Institute of Social Sciences, University of Lisbon, Portugal) Social History of the Science of Food Analysis and the Control of Adulteration- Peter J. Atkins, (University of Durham, UK) Representations of Food Production and Consumption: Cookbooks as Historical Sources - Kyri W. Claflin (Boston University, USA)Part Two: Frameworks of Provision: Production and Distribution Editorial IntroductionContemporary Food Systems - Terry Marsden (Cardiff University, UK)Economics, Food Demand and Nutrition - Richard Tiffin and Matthew Salois (University of Reading, UK)Food Chains - Bill Pritchard (University of Sydney, Australia) Food and the Audit Society - Hugh Campbell (University of Otago, NZ)Environmental Issues in Agriculture: Farming Systems and Ecosystem Services - Michael Winter (University of Exeter, UK)Appellations and indications of origin, terroir, and the social construction and contestation of place-named foods - Harry G. West (SOAS, UK)A Critical Turn in Hospitality and Tourism Research - Richard Mitchell and David Scott (School of Hospitality, Otago Polytechnic, NZ and Southern Cross University, Australia)Part Three: Buying and EatingEditorial IntroductionFood Marketing - Marianne Elisabeth Lien (University of Oslo, Norway) and Eivind Jacobsen (National Institute for Consumer Research (SIFO), Oslo, Norway)Food Retailing - Allan G. Hallsworth (University of Portsmouth, UK)The Twenty-First Century 'Food Consumer': The Emergence of Consumer Science - Helene Brembeck (Centre for Consumer Science, CFK, University of Gothenburg, Sweden)Appetite and Satiety - A Psychobiological Approach - John Blundell, Michelle Dalton, Graham Finlayson (University of Leeds, UK)Sociology of Food Consumption - Lotte Holm (Copenhagen University, Denmark)Meals: Eating at Home and 'Eating Out' - Alice Julier (Chatham University, USA)Drinks: Water, 'Soft' and Alcoholic - Tom Brennan (United States Naval Academy, USA)Food and Identity - Krishnendu Ray (New York University, USA)Part Four: Contemporary Issues, Problems and PolicyEditorial IntroductionHunger and Famine Worldwide - Ellen Messer (Boston University, USA)The Politics of Food and Nutrition Policies - David F. Smith (University of Aberdeen, UK) Risk and Trust in the Food Supply - Unni Kjærnes (The National Institute for Consumer Research, Oslo, Norway)Food (In)security in the Global "North" and "South" - Jane L. Midgley (University of Newcastle, UK) Food and the Media: Production, Representation and Consumption - Roger Dickinson (University of Leicester, UK)Eating Disorders and Obesity: Symptoms of a Socially Sanctioned Pathway in the Modern World - Jane Ogden (University of Surrey, UK)Food Waste - Catherine Alexander (Goldsmiths' College London, UK) Nicky Gregson (University of Sheffield, UK) and Zsuzsa Gille (University of Illinois at Urbana-champaign, USA)ReferencesName IndexSubject Index
Recenzii
The Handbook of Food Research covers the whole spectrum of research related to food production, distribution and consumption
This impressive compendium introduces readers to research in food history and sociology on diverse topics including food technologies, adulteration, marketing, and waste; nutrition, food security, and famine; farming, terroir, meals, and media; eating disorders, obesity, and food politics. It will be an invaluable resource for both beginning and established scholars seeking a comprehensive overview of foodways research.
An ambitious and judicious compilation of reviews of international research on the diverse topics constituting the fragmented field of food studies, this book amasses the evidence and theory from many disciplines needed for a coherent and relevant understanding of current issues of provision, consumption and policy.
This Handbook is a comprehensive examination of food in its social, ecological, nutritional, cultural and political dimensions by a stellar line-up of research-scholars. Its organizing frameworks of history, provisioning, consumption, and current issues underscore food’s centrality to all scales of social life.
These authoritative essays illuminate key analytical themes and future challenges confronting contemporary and historical research on food in the social sciences. This erudite collection will be an indispensable companion for researchers in the rapidly expanding, diverse field of food studies.
Making an inventory of paradigms and methods, with an abundance of very relevant empirical data, the authors of this handbook show, in an exemplary manner, how forty years of multidisciplinary interest for food led to the emergence of the "food research"; a sector becoming one of the most dynamic fields of the contemporary science.
This is an important collection of writings by an international group of scholars on the production, distribution and consumption of food, that is both firmly anchored in history and addresses contemporary social problems. It is a valuable guidebook to the rapidly growing and highly diverse field of food research.
A cross-disciplinary and historically rich review, a future research agenda and much provocation. This book will encourage food studies scholars to chart the continuities and changes, consensus and contest in the biological, environmental and social relations of food.
This impressive compendium introduces readers to research in food history and sociology on diverse topics including food technologies, adulteration, marketing, and waste; nutrition, food security, and famine; farming, terroir, meals, and media; eating disorders, obesity, and food politics. It will be an invaluable resource for both beginning and established scholars seeking a comprehensive overview of foodways research.
An ambitious and judicious compilation of reviews of international research on the diverse topics constituting the fragmented field of food studies, this book amasses the evidence and theory from many disciplines needed for a coherent and relevant understanding of current issues of provision, consumption and policy.
This Handbook is a comprehensive examination of food in its social, ecological, nutritional, cultural and political dimensions by a stellar line-up of research-scholars. Its organizing frameworks of history, provisioning, consumption, and current issues underscore food’s centrality to all scales of social life.
These authoritative essays illuminate key analytical themes and future challenges confronting contemporary and historical research on food in the social sciences. This erudite collection will be an indispensable companion for researchers in the rapidly expanding, diverse field of food studies.
Making an inventory of paradigms and methods, with an abundance of very relevant empirical data, the authors of this handbook show, in an exemplary manner, how forty years of multidisciplinary interest for food led to the emergence of the "food research"; a sector becoming one of the most dynamic fields of the contemporary science.
This is an important collection of writings by an international group of scholars on the production, distribution and consumption of food, that is both firmly anchored in history and addresses contemporary social problems. It is a valuable guidebook to the rapidly growing and highly diverse field of food research.
A cross-disciplinary and historically rich review, a future research agenda and much provocation. This book will encourage food studies scholars to chart the continuities and changes, consensus and contest in the biological, environmental and social relations of food.
Descriere
The Handbook of Food Research presents in-depth essays from an international group of scholars and offers an essential roadmap of this dynamic field of study, with insight into past and present research and cutting-edge developments for future study.