Food in Society

Economy, Culture, Geography
1. Auflage 2000
ISBN: 978-0-340-72004-2
Verlag: Routledge

Buch, Englisch, 342 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 524 g

Who can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. Food in Society provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies.

While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption.

Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.

Autoren/Hrsg.

Atkins, Peter

Bowler, Ian

Fachgebiete

• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Sozialwissenschaften Soziologie | Soziale Arbeit Soziale Gruppen/Soziale Themen Soziale Fragen & Probleme
• Geowissenschaften Geographie | Raumplanung Geographie: Allgemeines, Karten & Atlanten

Inhaltsverzeichnis

Part 1 Hors D'oeuvre - A background to food studies

Part 2 The Political Economy of Food

Introduction

Food regimes as an organizing concept

Globalisation and food networks

Transformation of the farm sector

Food processing and manufacturing

Food marketing and the consumer

Part 3 Global and Geopolitical Food Issues

Introduction

Food production and population

Malnutrition, hunger and famine

Food surpluses

Food security

Food, world trade and geopolitics

Part 4 A Political Ecology of Food

Introduction

Environmental context

Food quality

Food and health

From the Green Revolution to the Gene Revolution

Food ethics, food policies and civil society

Part 5 Food Consumption Spaces

Introduction

Factors in consumption

The origins of taste

Food habits, beliefs and taboos

Food, gender and domestic spaces

Part 6 Conclusion

Food studies resources.

Über Autor(innen)

Peter Atkins, Ian Bowler