Introducing the Sociology of Food and Eating

This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally.

Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society.

Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.

Auteur

Anne Murcott is Honorary Professorial Research Associate, Food Studies Centre, Department of Anthropology, SOAS University of London, Professor Emerita, London South Bank University and Honorary Professor, School of Sociology & Social Policy, University of Nottingham. 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.

Contenu

Preface
Acknowledgements

1. Introduction: Sociology, Food and Eating
2. Food at Home: 'The Family Meal in Decline?'
3. Food in Public: 'We are all Eating Out Nowadays'
4. Food in Institutions: 'Why are Hospital Meals Inadequate,
   School Lunches Meagre and Prison Diets Unappetizing?'
5. Food Preparation Competence: 'Cooking Skills are Being Lost
   Because People Rely on Convenience Foods'
6. Food Packaging: 'The Problem is that Food is OverPackaged'
7. Food and Ethnicity, Authenticity and Identity: 'Ethnic Foods are
   Everywhere'
8. Food, Nutrition and Hygiene: 'Why don't People Just Follow
   Professional Advice?'
9. Food Waste: 'How does so much Perfectly Edible Food Get
   Thrown Away?'
10. Food Poverty: 'Poor People should Eat Porridge not Cocoa
    Pops, it's Far Cheaper'
11. Food and Power: Politics, the Food System and 'Consumer Choice'
12. Conclusion: Sociology, Food and Eating
    Notes
    References
    Index