Food Culture And Society Volume 11 Issue 4
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| Author | : Mark Gibson |
| Publisher | : Academic Press |
| Total Pages | : 564 |
| Release | : 2020-02-23 |
| Genre | : Technology & Engineering |
| ISBN | : 0128118091 |
Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry. - Includes hot topics in food science, such as GMOs, modern agricultural practices and food waste - Reviews the role of food in society, from consumption, to politics, economics and social trends - Encompasses food safety, security and public health - Discusses changing global trends in food preferences
| Author | : Jennifer Smith Maguire |
| Publisher | : Routledge |
| Total Pages | : 216 |
| Release | : 2017-08-10 |
| Genre | : Business & Economics |
| ISBN | : 1351591231 |
Policy-related, academic and populist accounts of the relationship between food and class tend to reproduce a dichotomy that privileges either middle-class discerning taste or working-class necessity. Taking a markedly different approach, this collection explores the classed cultures of food practices across the spectrum of social stratification. Eschewing assumptions about the tastes (or lack thereof) of low-income consumers, the authors call attention to the diverse, complex forms of critical creativity and cultural capital employed by individuals, families and communities in their attempts to acquire and prepare food that is both healthy and desirable. The collection includes research carried out in the United States, Canada, Mexico and Denmark, and covers diverse contexts, from the intense insecurity of food deserts to the relative security of social democratic states. Through quantitative and qualitative cross-class comparisons, and ethnographic accounts of low-income experiences and practices, the authors examine the ways in which food practices and preferences are inflected by social class (alone, and in combination with gender, ethnicity and urban/rural location). The collection underlines the simultaneous need for the development of a more nuanced, dynamic account of the tastes and cultural competences of socially disadvantaged groups, and for structural critiques of the gross inequalities in the degrees of freedom with which different individuals and groups engage in food practices. This book was originally published as a special issue of Food, Culture & Society.
| Author | : Grant Jarvie |
| Publisher | : Routledge |
| Total Pages | : 432 |
| Release | : 2006-04-18 |
| Genre | : Social Science |
| ISBN | : 1134401639 |
This exciting, accessible introduction to the field of Sports Studies is the most comprehensive guide yet to the relationships between sport, culture and society. Taking an international perspective, Sport, Culture and Society provides students with the insight they need to think critically about the nature of sport, and includes: a clear and comprehensive structure unrivalled coverage of the history, culture, media, sociology, politics and anthropology of sport coverage of core topics and emerging areas extensive original research and new case study material. The book offers a full range of features to help guide students and lecturers, including essay topics, seminar questions, key definitions, extracts from primary sources, extensive case studies, and guides to further reading. Sport, Culture and Society represents both an important course resource for students of sport and also sets a new agenda for the social scientific study of sport.
| Author | : Ken Albala |
| Publisher | : Bloomsbury Publishing USA |
| Total Pages | : 1566 |
| Release | : 2011-05-25 |
| Genre | : Social Science |
| ISBN | : 0313376271 |
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
| Author | : Grant Jarvie |
| Publisher | : Routledge |
| Total Pages | : 521 |
| Release | : 2013-06-19 |
| Genre | : Education |
| ISBN | : 1134020554 |
It is impossible to fully understand contemporary society and culture without acknowledging the place of sport. Sport is part of our social and cultural fabric, possessing a social and commercial power that makes it a potent force in the world, for good and for bad. Sport has helped to start wars and promote international reconciliation, while every government around the world commits public resources to sport because of its perceived benefits. From the bleachers to the boardroom, sport matters. Now available in a fully revised and updated new edition, this exciting, comprehensive and accessible textbook introduces the study of sport, culture and society. International in scope, the book explores the key social theories that shape our understanding of sport as a social phenomenon and critically examines many of the assumptions that underpin that understanding. Placing sport at the very heart of the analysis, and including vibrant sporting examples throughout, the book introduces the student to every core topic and emerging area in the study of sport and society, including: the history and politics of sport sport and globalization sport and the media sport, violence and crime sport, the body and health sport and the environment alternative sports and lifestyles sporting mega-events sport and development. Each chapter includes a wealth of useful features to assist the student, including chapter summaries, highlighted definitions of key terms, practical projects, revision questions, boxed case-studies and biographies, and guides to further reading, with additional teaching and learning resources available on a companion website. Sport, Culture and Society is the most broad-ranging and thoughtful introduction to the socio-cultural analysis of sport currently available and sets a new agenda for the discipline. It is essential reading for all students with an interest in sport. Visit the companion website at www.routledge.com/cw/jarvie.
| Author | : Natalie Jovanovski |
| Publisher | : Springer |
| Total Pages | : 219 |
| Release | : 2017-07-18 |
| Genre | : Social Science |
| ISBN | : 3319589253 |
This volume addresses how the rhetoric of feminist empowerment has been combined with mainstream representations of food, thus creating a cultural consciousness around food and eating that is unmistakably pathological. Throughout, Natalie Jovanovski discusses key texts written by women, for women: best-selling diet books, popular cookbooks produced by female food celebrities, and iconic feminist self-help texts. This is the first book to engage in a feminist analysis of body-policing food trends that focus specifically on the use of feminist rhetoric as a harmful aspect of food culture. There is a smorgasbord of seemingly diverse gender roles for women to choose from, but many encourage breaking gender norms and embracing a love of food while perpetuating old narratives of guilt and restraint. Digesting Femininities problematizes the gendering of food and eating and challenges the reader to imagine what a genderless and emancipatory food culture would look like.
| Author | : Derek Gladwin |
| Publisher | : Liverpool University Press |
| Total Pages | : 288 |
| Release | : 2019-09-10 |
| Genre | : Literary Criticism |
| ISBN | : 1942954697 |
Gastro-Modernism ultimately shows how global literary modernisms engage with the food culture to express anxieties about modernity as much as to celebrate the excesses modern lifestyles produce.
| Author | : Hank Johnston |
| Publisher | : Routledge |
| Total Pages | : 292 |
| Release | : 2013-11-05 |
| Genre | : Social Science |
| ISBN | : 1134224028 |
A full-length analysis of social movements from a cultural perspective. This work considers the different approaches to culture, how movements are affected by their cultural environment and internal cultures within the movements themselves.
| Author | : Carole Counihan |
| Publisher | : Psychology Press |
| Total Pages | : 438 |
| Release | : 1997 |
| Genre | : Art |
| ISBN | : 9780415917100 |
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
| Author | : Paul Freedman |
| Publisher | : Univ of California Press |
| Total Pages | : 380 |
| Release | : 2007 |
| Genre | : Cooking |
| ISBN | : 9780520254763 |
This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.
