Organic food, farming and culture : an introduction
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書誌事項
Organic food, farming and culture : an introduction
Bloomsbury Academic, 2019
- : pbk
- : hb
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This textbook provides students with a comprehensive introduction to organic food and farming. Janet Chrzan, Jacqueline A. Ricotta and contributors explain organic food and organic farming principles; the history of organics; how organic food is grown, distributed, and consumed; the nutritional benefits; and the social and cultural meanings attached to the concept "organic".
Organic Food, Farming and Culture contains a wide range of features to reinforce understanding and learning, including:
- practical case studies from organic farmers, chefs, restaurateurs, students, and "concerned" consumers
- exercises, discussion questions, and further reading suggestions
- illustrations of farms, food, and organic processes.
An engaging introduction to organic agriculture, this book is essential reading for those interested in food studies, sustainable agriculture, food security, environmental studies, nutrition and health.
目次
List of Illustrations
List of contributors
Foreword by Jeff Moyer (Executive Director, Rodale Institute)
Acknowledgments
Organic Food, Farming and Culture: Introduction
Janet Chrzan (University of Pennsylvania, USA) and Jacqueline Ricotta (Delaware Valley University, USA)
Part I: Organic Farming: A History
1. Profile: Alex Wenger, Organic Farmer
The History of the "New" Organics
Joseph Heckman (Rutgers University, USA) and Mark Keating (Independent Scholar)
2. Profile: Leigh Bush, Food Anthropologist
Traditional Intensive Organic Farming
E.N. Anderson (University of California, Riverside, USA)
3. Profile: Chef Steven Eckerd
Organics and the Environmental Movement
Kathleen Delate (Iowa State University, USA) and Robert Turnbull (Iowa State University, USA)
Part II: Organics in Practice
4. Profile: Alex Wenger, Organic Farmer
The Agronomics of Organic Farming
Jacqueline A. Ricotta (Delaware Valley University, USA)
5. Profile: Alex Wenger, Organic Farmer
The Organic Dairy Industry: How Markets, Standards, and Technology Lead to Changes on the Farm and Throughout the Supply Chain
Adam Diamond (American University, USA)
6. Profile: Leigh Bush, Food Anthropologist
Going Organic: A Critical Analysis of the Potential for Organic Farming in Ethiopia
Bernhard Freyer (The University of Natural Resources and Life Sciences, Austria) and Jim Bingen (Michigan State University, USA)
7. Profile: Erika Tapp, a Concerned Consumer Organic in the Global North: A Revival of Organic Ethics for a More Sustainable Food System
Milena Klimek, Valentin Fiala, Bernhard Freyer (The University of Natural Resources and Life Sciences, Austria), and Jim Bingen (Michigan State University, USA)
8. Profile: Erika Tapp, Concerned Consumer Consumers, Citizens, and the Participatory Processes on Organic Food: Two Case Studies from Denmark
Niels Heine Kristensen (Roskilde University , Denmark) and Mette Weinreich Hansen (Aalborg University Copenhagen, Denmark)
Part III: Organic Food Values: Sustainability and Social Movements
9. Profile: Leigh Bush, Food Anthropologist
Farming for Food or Farming for Profits?
Paul Durrenberger (Independent Scholar) (Sustainable Iowa Land Trust, USA) and Suzan Erem (Independent Scholar) (Sustainable Iowa Land Trust, USA)
10. Profile: Erika Tapp, Concerned Consumer
Health Consequences and Perceptions of Organic Foods: A Synthesis of the Scientific Evidence
Preety Gadhoke (St. John's University, USA) and Barrett P. Brenton (St. John's University, USA)
11. Profile: Erika Tapp, Concerned Consumer
Can Organic Farming Feed the World?
Janet Chrzan (University of Pennsylvania, USA)
12. Profile: Leigh Bush, Food Anthropologist
The Transcendental Meanings of Organic Food
Richard H. Robbins (SUNY Plattsburgh, USA)
Part IV: Organic Food Systems: Choice and Culture
13. Profile: Chef Steven Eckerd
Institutionalizing Organics: A Practical Consideration of Challenges and Opportunities for Sustainable Foods in Noncommercial Foodservice and (note: move to end of line above)
Foodservice Education
Jonathan Deutsch (Drexel University, USA) and Budd Cohen (Philadelphia College of Osteopathic Medicine, USA)
14. Profile: Alex Wenger, Organic Farmer
Marketing Organic Food in the United States
Christina Callicott (University of Florida, USA) and Catherine M. Tucker (University of Florida, USA)
15. Profile: Chef Steven Eckerd
Is There Really a Difference between Conventional, Organic, and GMO?
John T. Lang (Occidental College, USA)
16. Conclusion
E. N. Anderson, Jacqueline Ricotta, and Janet Chrzan
Index
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