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Handbook of Food Research

  • Livre Relié
  • 680 Nombre de pages
Zusammenfassung The Handbook of Food Research presents in-depth essays from an international group of scholars and offers an essen... Lire la suite
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Description

Zusammenfassung 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.

Auteur

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. Among her books is The Sociology of Food: Eating, Diet and Culture (with Stephen Mennell and Anneke van Otterloo). In 2009 she received an honorary doctorate from the University of Uppsala. Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. He is the author of Appetite for Change: How the Counterculture Took on the Food Industry, Meals to Come: A History of the Future of Food, and Food: The Key Concepts. He has edited Food Nations: Selling Taste in Consumer Societies (with Philip Scranton), and Food Chains: From Farmyard to Shopping Cart (with Roger Horowitz). Peter Jackson is Professor of Human Geography at the University of Sheffield, UK. He has edited several books including Changing Families, Changing Food and he is the lead author of Food Words: Essays in Culinary Culture.



Contenu

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 Essentials Editorial Introduction The 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- Monica 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 Introduction Contemporary 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 Eating Editorial Introduction Food 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 Policy Editorial Introduction Hunger 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 Kjaernes (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) References Name Index Subject Index

Informations sur le produit

Titre: Handbook of Food Research
Auteur:
Code EAN: 9781847889164
ISBN: 978-1-84788-916-4
Format: Livre Relié
Editeur: Bloomsbury Academic
Genre: Sociologie
nombre de pages: 680
Poids: 1427g
Taille: H254mm x B174mm x T35mm
Année: 2013

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