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: 8904

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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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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: 7343

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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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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: 4903

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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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An Introduction to the Sociology of Work and Occupations

Author: Rudi Volti

Publisher: Pine Forge Press

ISBN: 1412924960

Category: Business & Economics

Page: 276

View: 640

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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: 9353

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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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The Oxford Handbook of Food History

Author: Jeffrey M. Pilcher

Publisher: Oxford University Press

ISBN: 019972993X

Category: Cooking

Page: 508

View: 5845

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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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The Body in Culture, Technology and Society

Author: Chris Shilling

Publisher: SAGE

ISBN: 9780761971245

Category: Social Science

Page: 247

View: 8739

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'Once in a while a manuscript stops you in your tracks... What we are offered here is no recovering of old ground but a step change in perspectives on "body matters" that is both innovative and of fundamental importance to anyone working on this sociological terrain...This text is groundbreaking and simply has to be read' - Acta Sociologica 'This is Shilling at his creative best...these are seminal observations of the classical theories drawn together as never before. Moreover, as a framework [this monograph] provides a genuinely new and fertile way of reconsidering not just classical sociology but contemporary forms as well' - Sport, Education & Society 'This is a comprehensive, theoretically sophisticated, and ambitious treatise on the body that draws from, and applies, both classical and contemporary sociological theory in a manner that is innovative and thought-provoking. This book is engaging and thought-provoking, but Shilling's greatest achievement is his ability to illustrate the importance and continued relevance of classical and contemporary sociological theory to real world concerns. It is a book worthy of widespread attention. It reinvigorated my interest in the sociological classics and contained countless nuggets of interesting information that led me to conclude that it would be a worthy book to recommend to a broad sociological audience' - Teaching Sociology 'Shilling's book (like his earlier The Body and Social Theory) is crucial reading...a further valuable contribution in a field where he has provided so much' - Theory & Psychology 'This is an impressive book by one of the leading social theorists working in the field of body studies. It provides a critical summation of theoretical and substantive work in the field to date, while also presenting a powerful argument for a corporeal realism in which the body is both generative of the emergent properties of social structure and a location of their effects. Its scope and originality make it a key point of reference for students and academics in body studies and in the social and cultural sciences more generally' - Ian Burkitt, Reader in Social Science, University of Bradford 'Chris Shilling is as always a lucid guide through the dense thickets of the "sociology of the body", and his chapters on the fields of work, sport, eating, music and technology brilliantly show how abstract theoretical debates relate to the real world of people's lives' - Professor Stephen Mennell, University College Dublin 'What I find very useful and without any doubt valuable, not only in Shilling's The Body in Culture, Technology and Society but in his work in general, is the breadth and profoundness of his discussion about the body...the style Shilling maintains is crucial for further development of the sociology of the body as a discipline, for it provides us with a rich intellectual environment about the body' - Sociology 'For any colleague wanting to have a clear idea of how studies of the body can be empirically grounded as well as theoretically 'rich', Chris Shilling's The Body in Culture, Technology and Society , is the book to read. To my mind it offers the best account thus far of not only how social action is embodied and must be recognised as such but also of how social structures condition and shape embodied subjects in a variety of social arenas... This is wonderful insightful 'stuff' - the ideas and intricate thoughts of a scholar such as Shilling who has been immersed in thinking about the complexities of the body in society as well as sociology for a number of years' - Sociology of Health and Illness This is a milestone in the sociology of the body. The book offers the most comprehensive overview of the field to date and an innovative framework for the analysis of embodiment. It is founded on a revised view of the relation of classical works to the body. It argues that the body should be read as a multi-dimensional medium for the constitution of society. Upon this foundation, the author constructs a series of analyses of the body and the economy, culture, sociality, work, sport, music, food and technology.
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Food in Film

A Culinary Performance of Communication

Author: Jane Ferry

Publisher: Routledge

ISBN: 1317793900

Category: History

Page: 128

View: 3213

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First published in 2003. Routledge is an imprint of Taylor & Francis, an informa company.
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Lifestyles

Author: David Chaney

Publisher: Routledge

ISBN: 1134817355

Category: Social Science

Page: 208

View: 674

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In the modern world our lifestyle helps to define our attitudes and values as well as show our wealth and social position. This clearly written introduction to the concept of lifestyle offers a concise guide to how the term is used in sociological accounts to refer to this modern social form. Lifestyles explores * how we should classify lifestyles * why they have become more important * what precisely constitutes a lifestyle. By reviewing a wide range of published material, introducing central themes in the sociology of modern life, examining distinctive styles in social theory and offering its own original contribution to current debates, Lifestyles provides students with a much needed overview of this often misused term.
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The Eucharist

Origins and Contemporary Understandings

Author: Thomas O'Loughlin

Publisher: Bloomsbury Publishing

ISBN: 0567213137

Category: Religion

Page: 248

View: 2026

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Theological reflection upon the Eucharist is dominated by two paradigms: One approach interprets the Eucharist almost exclusively in theological terms, shaped by Scholasticism and the Reformation. Most discussions about the nature of the Eucharist, Eucharistic presence or the role of the priest follow these categories, even if they come in modern disguise. The other reads the Eucharist as an event which can be explored empirically. O'Loughlin develops a new understanding of the Eucharist. This can be done by looking afresh at the historical evidence and bringing it in dialogue with modern theology. In the past decades, historical research and new discoveries have changed our view of the origins and the development of the Eucharist. By bringing history into a fruitful dialogue with sacramental and liturgical theology, he shows not only ways how theology and practice can be brought closer together again, but also how current ecumenical divisions can be overcome. His book makes an important contribution to eucharistic theology, both for individual church traditions as well as for ecumenical dialogues.
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