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Author: Anne Murcott Publisher: Bloomsbury Publishing ISBN: 1350022047 Category : Social Science Languages : en Pages : 241
Book Description
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: Anne Murcott Publisher: Bloomsbury Publishing ISBN: 1350022047 Category : Social Science Languages : en Pages : 241
Book Description
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 ISBN: 1472586220 Category : Social Science Languages : en Pages : 312
Book Description
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: Anne Murcott Publisher: Bloomsbury Publishing ISBN: 1350022039 Category : Social Science Languages : en Pages : 240
Book Description
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: Anne Murcott Publisher: Gower Publishing Company, Limited ISBN: Category : Medical Languages : en Pages : 216
Book Description
Abstract: Seventeen essays on the sociological significance of food and eating in Britain are presented. The focus is to examine the way the British relate culinary practices, menus and manners, and beliefs and concepts about food values to the social aspects of eating. Many of these practices, anthropologists note, are associated with the sociocultural patterns of specific groups. Four chapters examine food ideologies, 2 explore lines of thinking, and the remainder look at research related to food and eating. The 2 major recurring themes are that eating is a moral issue (nutritional values are equated to social values and health) and that food selection and preparation reflect social structure. A bibliography and index are included. (kbc).
Author: Alan Beardsworth Publisher: Routledge ISBN: 1134823177 Category : Cooking Languages : en Pages : 288
Book Description
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: Gower Publishing Company, Limited ISBN: Category : Medical Languages : en Pages : 214
Book Description
Abstract: Seventeen essays on the sociological significance of food and eating in Britain are presented. The focus is to examine the way the British relate culinary practices, menus and manners, and beliefs and concepts about food values to the social aspects of eating. Many of these practices, anthropologists note, are associated with the sociocultural patterns of specific groups. Four chapters examine food ideologies, 2 explore lines of thinking, and the remainder look at research related to food and eating. The 2 major recurring themes are that eating is a moral issue (nutritional values are equated to social values and health) and that food selection and preparation reflect social structure. A bibliography and index are included. (kbc).
Author: Roy C. Wood Publisher: ISBN: Category : Cooking Languages : en Pages : 156
Book Description
An introduction to the main themes and results of recent research on the nation's eating habits. The work: reviews key literature and research on meals and meal taking in daily life; examines the main theoretical debates; and summarizes research in domestic and public dining habits.
Author: Alan Warde Publisher: John Wiley & Sons ISBN: 0745691749 Category : Social Science Languages : en Pages : 220
Book Description
This book reconstructs and extends sociological approaches to the understanding of food consumption. It identifies new ways to approach the explanation of food choice and it develops new concepts which will help reshape and reorient common understandings. Leading sociologist of food, Alan Warde, deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating. The book falls into two parts. The first part establishes a basis for a practice-theoretic account of eating. Warde reviews research on eating, introduces theories of practice and constructs eating as a scientific object. The second part develops key concepts for the analysis of eating as a practice, showing how concepts like habit, routine, embodiment, repetition and convention can be applied to explain how eating is organised and coordinated through the generation, reproduction and transformation of a multitude of individual performances. The Practice of Eating thus addresses both substantive problems concerning the explanation of food habits and currently controversial issues in social theory, illustrated by detailed empirical analysis of some aspects of contemporary culinary life. It will become required reading for students and scholars of food and consumption in a wide range of disciplines, from sociology, anthropology and cultural studies to food studies, culinary studies and nutrition science.
Author: John Germov Publisher: Oxford University Press, USA ISBN: Category : Cooking Languages : en Pages : 360
Book Description
This innovative book examines the social context of food and nutrition by exploring the socio-cultural, political, economic, and philosophical factors that influence food production and consumption.
Author: Publisher: World Health Organization ISBN: 9240035265 Category : Medical Languages : en Pages : 13
Book Description
WHO is promoting the implementation of a package of game changing food systems actions, that complement each other and focus on improving the nutritional quality of food along the food supply chain and creating healthier food environments. Today’s food systems are simply failing to deliver healthy diets for all. If food systems are transformed, they can become a powerful driving force towards ending hunger, food insecurity and malnutrition in all its forms. WHO is promoting this package of actions also in the context of the UN Food Systems Summit, the Tokyo Nutrition for Growth Summit 2021, as well as for the uptake of the CFS Voluntary Guidelines on Food Systems and Nutrition. The package of actions comprises of taxing unhealthy options and subsidising healthy options, protecting children from harmful marketing of food and beverages, ensuring clear and accurate nutrition labels, reducing the levels of salt, sugars and harmful fats in processed food and drink products, fortifying staple foods by adding extra vitamins and minerals, ensuring nutritious foods for healthier diets are served or sold in schools, hospitals and other public places, improving surveillance of and response to foodborne diseases and assessing and strengthening national food control systems. This information brief outlines for each of these actions what it is about and why it is important, with reference to WHO guidance. Moreover, country case studies are presented and examples of SMART commitments for interested countries.
Author: Anne Murcott
Author: Anne Murcott
Author: Jean-Pierre Poulain
Author: Anne Murcott
Author: Anne Murcott
Author: Alan Beardsworth
Author: Anne Murcott
Author: Roy C. Wood
Author: Alan Warde
Author: John Germov
Author: