Food : the key concepts
Author(s)
Bibliographic Information
Food : the key concepts
（The key concepts）
Bloomsbury Academic, 2012
- : pb
Available at 4 libraries
Note
"English edition first published in 2008 by Berg. Reprinted by Bloomsbury Academic 2012"--T.p. verso
Description based on: Reprinted 2018. "Reprinted 2013, 2014 (twice), 2015, 2016, 2018"--T.p. verso
ISBN for 2019 reprint: 9781350114029
Bibliography: p. 135-150
Includes index
Description and Table of Contents
Description
Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other.
In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors.
Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.
Table of Contents
Chapter 1: Why Study Food?
Chapter 2: Identity: Are We What We Eat?
Chapter 3: The Drama of Food: Divided Identities
Chapter 4: Convenience: The Global Food Chain
Chapter 5:Responsibility: Do We Pay the Full Costs of Dinner?
Chapter 6:The Future of Food
Appendix: Questions for Discussion and Further Research
Bibliography
by "Nielsen BookData"