Sociology On The Menu
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| Author | : Alan Beardsworth |
| Publisher | : Routledge |
| Total Pages | : 368 |
| Release | : 2002-09-11 |
| Genre | : Social Science |
| ISBN | : 1134823169 |
Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include: * The origins of human subsistence and the development of the modern food system * Food, the family and eating out * Diet, health and the body image * The meanings of meat and vegetarianism. Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.
| Author | : Alan Beardsworth |
| Publisher | : Routledge |
| Total Pages | : 288 |
| Release | : 2002-09-11 |
| Genre | : Cooking |
| ISBN | : 1134823177 |
Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system it encourages us to consider new ways of thinking of the everyday act of eating.
| Author | : Anne Murcott |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 241 |
| Release | : 2019-02-07 |
| Genre | : Social Science |
| ISBN | : 1350022047 |
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.
| Author | : Jean-Pierre Poulain |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 313 |
| Release | : 2017-02-09 |
| Genre | : Social Science |
| ISBN | : 1472586212 |
A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food. Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food – including cooking and eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food – the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years. Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.
| Author | : Ali Meghji |
| Publisher | : John Wiley & Sons |
| Total Pages | : 130 |
| Release | : 2021-01-07 |
| Genre | : Social Science |
| ISBN | : 1509541969 |
Sociology, as a discipline, was born at the height of global colonialism and imperialism. Over a century later, it is yet to shake off its commitment to colonial ways of thinking. This book explores why, and how, sociology needs to be decolonized. It analyses how sociology was integral in reproducing the colonial order, as dominant sociologists constructed theories either assuming or proving the supposed barbarity and backwardness of colonized people. Ali Meghji reveals how colonialism continues to shape the discipline today, dominating both social theory and the practice of sociology, how exporting the Eurocentric sociological canon erased social theories from the Global South, and how sociologists continue to ignore the relevance of coloniality in their work. This guide will be necessary reading for any student or proponent of sociology. In opening up the work of other decolonial advocates and under-represented thinkers to readers, Meghji offers key suggestions for what teachers and students can do to decolonize sociology. With curriculum reform, innovative teaching and a critical awareness of these issues, it is possible to make sociology more equitable on a global scale.
| Author | : John H. Goldthorpe |
| Publisher | : Stanford University Press |
| Total Pages | : 364 |
| Release | : 2007 |
| Genre | : Social Science |
| ISBN | : 9780804750004 |
| Author | : John Nagle |
| Publisher | : Icon Books |
| Total Pages | : 330 |
| Release | : 2016-11-03 |
| Genre | : Social Science |
| ISBN | : 1785780743 |
Sociology is interested in the ways people shape the society they live in, and the ways society shapes them. Simply, it is the study of what modern society is and how it functions. In the series' inimitable style, Introducing Sociology traces the origins of sociology from industrialization, revolution and the Enlightenment through to globalization, neoliberalism and the fear of nationalism – introducing you to key thinkers, movements and concepts along the way. You will develop insight into the world around you, as you engage your 'sociological imagination' and explore studies of the city, theories of power and knowledge, concepts of national, racial and sexual identity, and much more.
| Author | : Vanina Leschziner |
| Publisher | : Stanford University Press |
| Total Pages | : 273 |
| Release | : 2015-06-03 |
| Genre | : Social Science |
| ISBN | : 0804795495 |
This book is about the creative work of chefs at top restaurants in New York and San Francisco. Based on interviews with chefs and observation in restaurant kitchens, the book explores the question of how and why chefs make choices about the dishes they put on their menus. It answers this question by examining a whole range of areas, including chefs' careers, restaurant ratings and reviews, social networks, how chefs think about food and go about creating new dishes, and how status influences their work and careers. Chefs at top restaurants face competing pressures to deliver complex and creative dishes, and navigate market forces to run a profitable business in an industry with exceptionally high costs and low profit margins. Creating a distinctive and original culinary style allows them to stand out in the market, but making the familiar food that many customers want ensures that they can stay in business. Chefs must make choices between these competing pressures. In explaining how they do so, this book uses the case study of high cuisine to analyze, more generally, how people in creative occupations navigate a context that is rife with uncertainty, high pressures, and contradicting forces.
| Author | : George Ritzer |
| Publisher | : SAGE |
| Total Pages | : 274 |
| Release | : 2001-06-04 |
| Genre | : Social Science |
| ISBN | : 9780761971207 |
In this book, one of the leading social theorists and cultural commentators of modern times, turns his gaze on consumption. George Ritzer, author of the famous McDonaldization Thesis, demonstrates the irrational consequences of the rational desire to consume and commodify. He examines how McDonaldization might be resisted, and situates the reader in the new cultural spaces that are emerging in society: shopping malls, casino hotels, Disneyfied theme parks and Las Vegas -- the new `cathedrals of consumption' as he calls them. The book shows how new processes of consumption relate to globalization theory. In illuminating discussions of the work of Thorstein Veblen and the French situationists, Ritzer unearths the roots of problems of consumption in older sociological traditions. He indicates how transgression is bound up with consumption, through an investigation of the obscene in popular and postmodern culture.
| Author | : Edward Suchman |
| Publisher | : Russell Sage Foundation |
| Total Pages | : 185 |
| Release | : 1963-07-01 |
| Genre | : Medical |
| ISBN | : 1610446976 |
This work is the fifth in a series of bulletins on the applications of sociology to various fields of professional practice prepared under the joint sponsorship of the American Sociological Association and the Russell Sage Foundation. Previous bulletins have dealt with applications of sociology in the fields of corrections, mental health, education, and military organization. Dr. Suchman has performed an important service in his clear delineation of the great potential sociology and related disciplines have for sharpening our understanding of the social factors in health and disease, for intelligent planning and mounting of appropriate action programs, and for improving the organizational structure and institutional mechanisms of the health professions themselves.
