The Sociology of Food

Eating and the Place of Food in Society

Author: Jean-Pierre Poulain

Publisher: Bloomsbury Publishing

ISBN: 1472586220

Category: Social Science

Page: 312

View: 4147

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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.
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The Sociology of Consumption

An Introduction

Author: Peter Corrigan

Publisher: SAGE

ISBN: 0761950109

Category: Social Science

Page: 197

View: 7216

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This lucid introduction to the sociology of consumerism examines the relationship between production and consumption in late capitalist societies. The historical and theoretical discussion provides the student with the tools to examine key themes in the sociology of consumption. After a detailed historical overview of the advent of consumer society, Peter Corrigan examines theoretical accounts of consumption and consumer practice, including: Veblen and conspicuous consumption; Mary Douglas on the world of goods; Jean Baudrillard on the system of objects; and Pierre Bourdieu on cultural capital. This historical and theoretical discussion provides the student with the tools to examine key themes in the socio
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All Manners of Food

Eating and Taste in England and France from the Middle Ages to the Present

Author: Stephen Mennell

Publisher: University of Illinois Press

ISBN: 9780252064906

Category: Cooking

Page: 397

View: 6141

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So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.
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Food, People and Society

A European Perspective of Consumers' Food Choices

Author: Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein

Publisher: Springer Science & Business Media

ISBN: 3662046016

Category: Technology & Engineering

Page: 462

View: 985

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A unique insight into the decision-making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address the fundamental issues related to predicting food choice, consumer behavior and societal trust in quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
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Food and Urbanism

The Convivial City and a Sustainable Future

Author: Susan Parham

Publisher: Bloomsbury Publishing

ISBN: 0857854747

Category: Social Science

Page: 376

View: 2546

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Cities are home to over fifty percent of the world's population, a figure which is expected to increase enormously by 2050. Despite the growing demand on urban resources and infrastructure, food is still often overlooked as a key factor in planning and designing cities. Without incorporating food into the design process – how it is grown, transported, and bought, cooked, eaten and disposed of – it is impossible to create truly resilient and convivial urbanism. Moving from the table and home garden to the town, city, and suburbs, Food and Urbanism explores the connections between food and place in past and present design practices. The book also looks to future methods for extending the 'gastronomic' possibilities of urban space. Supported by examples from places across the world, including the UK, Norway, Germany, France, Spain, Portugal, Greece, Romania, Australia and the USA, the book offers insights into how the interplay of physical design and socio-spatial practices centred around food can help to maintain socially rich, productive and sustainable urban space. Susan Parham brings together the latest research from a number of disciplines – urban planning, food studies, sociology, geography, and design – with her own fieldwork on a range of foodscapes to highlight the fundamental role food has to play in shaping the urban future.
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The Oxford Handbook of Food History

Author: Jeffrey M. Pilcher

Publisher: Oxford University Press

ISBN: 019972993X

Category: Cooking

Page: 508

View: 7082

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The Oxford Handbook of Food History places existing works of food history in historiographical context, crossing disciplinary, chronological, and geographic boundaries, while also suggesting new routes for future research. The twenty-seven essays in this book are organized into five basic sections: historiography and disciplinary approaches as well as the production, circulation, and consumption of food.
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An Introduction to the Sociology of Work and Occupations

Author: Rudi Volti

Publisher: Pine Forge Press

ISBN: 1412924960

Category: Business & Economics

Page: 276

View: 6609

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"Connecting work and occupations to the key subjects of sociological inquiry - social and technological change, race, ethnicity, gender, social class, education, social networks, and modes of organization - An Introduction to the Sociology of Work and Occupations introduces students to highly relevant analyses of today's industrial and postindustrial society. Succinct yet comprehensive, this text provides useful analysis of a broad range of topics, covering the changes in the world of work from hunting and gathering to today's Information Age. Featuring a broad range of topics, this unique text provides crucial insight into how life and work are evolving in the 21st century." "This text is valuable for upper-level undergraduate courses such as Sociology of Work and related courses in departments of sociology, organizational behavior, economics, human resource management, and organizational studies."--Jacket.
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The Sociology of Food and Agriculture

Author: Michael Carolan

Publisher: Routledge

ISBN: 1136488162

Category: Social Science

Page: 322

View: 5748

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As interest has increased in topics such as the globalization of the agrifood system, food security, and food safety, the subjects of food and agriculture are making their way into a growing number of courses in disciplines within the social sciences and the humanities, like sociology and food studies. This book is an introductory textbook aimed at undergraduate students, and is suitable for those with little or no background in sociology. The author starts by looking at the recent development of agriculture under capitalism and neo-liberal regimes and the transformation of farming from a small-scale, family-run business to a globalized system. The consequent changes in rural employment and role of multinationals in controlling markets are described. Topics such as the global hunger and obesity challenges, GM foods, and international trade and subsidies are assessed as part of the world food economy. The second section of the book focuses on community impacts, food and culture, and diversity. Later chapters examine topics such as food security, alternative and social movements, food sovereignty, local versus global, and fair trade. All chapters include learning objectives and recommendations for further reading to aid student learning.
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Food and Society

A Sociological Approach

Author: William C. Whit

Publisher: Rowman & Littlefield

ISBN: 9781882289363

Category: Technology & Engineering

Page: 243

View: 3117

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The importance of food is undeniable. Yet, because it is so close and obvious, we often fail to pay attention to it. In Food and Society: A Sociological Approach, author William C. Whitt attempts to develop a multi-level, multidisciplinary approach to the relationship between food and the larger world. Organized from the experiences of food consumption through its preparation, distribution, storage and production, this book discusses the role of food in past societies, the basics of nutrition, contemporary issues, including body size, food and culture, food production, world hunger and food innovation.
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Explorations in the Sociology of Consumption

Fast Food, Credit Cards and Casinos

Author: George Ritzer

Publisher: SAGE

ISBN: 9780761971207

Category: Social Science

Page: 257

View: 8225

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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.
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