The sociology of food : eating, diet and culture
著者
書誌事項
The sociology of food : eating, diet and culture
Sage Publications, 1992
- : hbk
- : pbk
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注記
"International Sociological Association"--Cover
Bibliography: p. [120]-146
Includes index
Published in association with the International Sociological Association
内容説明・目次
内容説明
"The Sociology of Food and Eating" provides understanding of the role of food in the contemporary world and demonstrates 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 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 Sociology of Food and Eating" is also published as a special issue of "Current Sociology" (Volume 40, Issue 2).
目次
- Introduction - significance and theoretical orientations
- the development of culinary cultures
- ethnological food research
- nutritional trends
- beliefs and practices about food and health - the lay perspective
- eating disorders
- patterns of food consumption
- shortage and plenty
- food technology and its impact
- the impact on food of colonialism and migration
- the public sphere - professional cooks and eating outside the home
- domestic cookery, home economics and girls' education
- food in the division of labour at home
- food in total institutions
- conclusion - commensality and society.
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