Food

Author: Warren Belasco
Publisher: Berg
ISBN: 9781847886095
Release Date: 2008-09-01
Genre: Social Science

Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.

Food

Author: Warren Belasco
Publisher: Berg
ISBN: 9781845206734
Release Date: 2008-10-15
Genre: Social Science

Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.

Food

Author: Warren Belasco
Publisher: Berg
ISBN: 9781847884572
Release Date: 2008-09-01
Genre: Social Science

Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.

Food Literacy

Author: Helen Vidgen
Publisher: Routledge
ISBN: 9781317483021
Release Date: 2016-04-14
Genre: Social Science

Globally, the food system and the relationship of the individual to that system, continues to change and grow in complexity. Eating is an everyday event that is part of everyone’s lives. There are many commentaries on the nature of these changes to what, where and how we eat and their socio-cultural, environmental, educational, economic and health consequences. Among this discussion, the term "food literacy" has emerged to acknowledge the broad role food and eating play in our lives and the empowerment that comes from meeting food needs well. In this book, contributors from Australia, China, United Kingdom and North America provide a review of international research on food literacy and how this can be applied in schools, health care settings and public education and communication at the individual, group and population level. These varying perspectives will give the reader an introduction to this emerging concept. The book gathers current insights and provides a platform for discussion to further understanding and application in this field. It stimulates the reader to conceptualise what food literacy means to their practice and to critically review its potential contribution to a range of outcomes.

The Handbook of Food Research

Author: Anne Murcott
Publisher: A&C Black
ISBN: 9781847889164
Release Date: 2013-10-10
Genre: Social Science

This handbook is essential reference for scholars needing a comprehensive overview into research on the social, political, economic, psychological, geographical and historical aspects of food.

Food and Culture

Author: Carole Counihan
Publisher: Routledge
ISBN: 9780415521031
Release Date: 2013
Genre: Social Science

The classic bookthat helped to define and legitimize the field of food and culture studies is now available, with major revisions, in a specially affordable e-book version (978-0-203-07975-1).ee The third edition includes 40 original essays and reprints of previously published classics under 5 Sections: FOUNDATIONS, HEGEMONY AND DIFFERENCE, CONSUMPTION AND EMBODIMENT, FOOD AND GLOBALIZATION, and CHALLENGING, CONTESTING, AND TRANSFORMING THE FOOD SYSTEM. 17 of the 40 articles included are either, new to this edition, rewritten by their original authors, or edited by Counihan and van Esterik.ee A bank of test items applicable to each article in the book is available to instructors interested in selecting this edition for course use. Simply send an e.mail to the publisher at [email protected]

Technoculture

Author: Debra Benita Shaw
Publisher: Berg
ISBN: 9781847886194
Release Date: 2008-07-01
Genre: Social Science

We live in a world where science and technology shape the global economy and everyday culture, where new biotechnologies are changing what we eat and how we can reproduce, and where email, mobiles and the internet have revolutionised the ways we communicate with each other and engage with the world outside us.Technoculture: The Key Concepts explores the power of scientific ideas, their impact on how we understand the natural world and how successive technological developments have influenced our attitudes to work, art, space, language and the human body. Throughout, the lively discussion of ideas is illustrated with provocative case studies - from biotech foods to life-support systems, from the Walkman and iPod to sex and cloning, from video games to military hardware. Designed to be both provocative and instructive, Technoculture: The Key Concepts outlines the place of science and technology in today's culture.

Appetite for Change

Author: Warren J. Belasco
Publisher: Cornell University Press
ISBN: 9780801471261
Release Date: 2014-01-21
Genre: History

In this engaging inquiry, originally published in 1989 and now fully updated for the twenty-first century, Warren J. Belasco considers the rise of the "countercuisine" in the 1960s, the subsequent success of mainstream businesses in turning granola, herbal tea, and other "revolutionary" foodstuffs into profitable products; the popularity of vegetarian and vegan diets; and the increasing availability of organic foods. From reviews of the previous edition: "Although Red Zinger never became our national drink, food and eating changed in America as a result of the social revolution of the 1960s. According to Warren Belasco, there was political ferment at the dinner table as well as in the streets. In this lively and intelligent mixture of narrative history and cultural analysis, Belasco argues that middle-class America eats differently today than in the 1950 because of the way the counterculture raised the national consciousness about food."—Joan Jacobs Brumberg, The Nation "This book documents not only how cultural rebels created a new set of foodways, brown rice and all, but also how American capitalists commercialized these innovations to their own economic advantage. Along the way, the author discusses the significant relationship between the rise of a 'countercuisine' and feminism, environmentalism, organic agriculture, health consciousness, the popularity of ethnic cuisine, radical economic theory, granola bars, and Natural Lite Beer. Never has history been such a good read!"—The Digest: A Review for the Interdisciplinary Study of Food "Now comes an examination of . . . the sweeping change in American eating habits ushered in by hippiedom in rebellion against middle-class America. . . . Appetite for Change tells how the food industry co-opted the health-food craze, discussing such hip capitalists as the founder of Celestial Seasonings teas; the rise of health-food cookbooks; how ethnic cuisine came to enjoy new popularity; and how watchdog agencies like the FDA served, arguably, more often as sleeping dogs than as vigilant ones."—Publishers Weekly "A challenging and sparkling book. . . . In Belasco's analysis, the ideology of an alternative cuisine was the most radical thrust of the entire counterculture and the one carrying the most realistic and urgently necessary blueprint for structural social change."—Food and Foodways "Here is meat, or perhaps miso, for those who want an overview of the social and economic forces behind the changes in our food supply. . . . This is a thought-provoking and pioneering examination of recent events that are still very much part of the present."—Tufts University Diet and Nutrition Letter

Eating Culture

Author: Gillian Crowther
Publisher: University of Toronto Press
ISBN: 9781487593315
Release Date: 2018-05-15
Genre: Social Science

From ingredients and recipes to meals and menus across time and space, this highly engaging overview illustrates the important roles that anthropology and anthropologists play in understanding food and its key place in the study of culture. The new edition, now in full colour, introduces discussions about nomadism, commercializing food, food security, and ethical consumption, including treatment of animals and the long-term environmental and health consequences of meat consumption. New feature boxes offer case studies and exercises to help highlight anthropological methods and approaches, and each chapter includes a further reading section. By considering the concept of cuisine and public discourse, Eating Culture brings order and insight to our changing relationship with food.

Cinema Studies

Author: Susan Hayward
Publisher: Routledge
ISBN: 9781317214793
Release Date: 2017-08-18
Genre: Performing Arts

Cinema Studies: The Key Concepts is essential reading for anyone interested in film. Providing accessible coverage of a comprehensive range of genres, movements, theories and production terms, this is a must-have guide to a fascinating area of study and arguably the greatest art form of modern times. Now fully revised and updated for its fifth edition, the book includes entries on topics such as: Acting Audience CGI Convergence Cult cinema Digitisation and globalization Distribution Experimental film Transnational cinema World cinemas

Food in the USA

Author: Carole Counihan
Publisher: Routledge
ISBN: 9781135323592
Release Date: 2013-10-18
Genre: Social Science

From Thanksgiving to fast food to the Passover seder, Food in the USA brings together the essential readings on these topics and is the only substantial collection of essays on food and culture in the United States. Essay topics include the globalization of U.S. food; the dangers of the meatpacking industry; the rise of Italian-American food; the meaning of Soul food; the anorexia epidemic; the omnipotence of Coca-Cola; and the invention of Thanksgiving. Together, the collection provides a fascinating look at how and why we Americans are what we eat.

Business The Key Concepts

Author: Mark Vernon
Publisher: Routledge
ISBN: 9781134526222
Release Date: 2003-09-02
Genre: Business & Economics

Here is a practical guide to the essentials of business. This book provides everything you need to know about the key concepts and terms, from accountability to zero-sum game. Everything from management, economics and finance to marketing, organizational behaviour and operations is covered in just the right amount of detail to make things clear and intelligible. Business: The Key Concepts: * is detailed yet approachable * considers new developments in business, notably eBusiness and contemporary business ethics * covers established subjects, taking an international and strategic perspective that balances theory and practice * suggests specific further reading for many concepts and also includes an extensive bibliography. Whether you're already in business and could do with a handy reference guide, or you're a student needing an introduction to the fundamentals, Business: The Key Concepts is the perfect companion.

Religious Studies The Key Concepts

Author: Carl Olson
Publisher: Routledge
ISBN: 9781136902055
Release Date: 2010-09-28
Genre: Religion

Religious Studies: The Key Concepts is an accessible, A-Z resource, defining and explaining key terms and ideas central to the study of religion. Exploring broad and recurring themes which are applicable in both eastern and western religions, cross-cultural examples are provided for each term to give a comprehensive overview of the subject. Subjects covered include: afterlife comparative religion festivals ethics gender monotheism world religions modernity pilgrimage theism secularization With cross referencing and further reading provided throughout, this book provides an inclusive map of the discipline, and is an essential reference for all students, academics and researchers.

Globalization

Author: Thomas Hylland Eriksen
Publisher: A&C Black
ISBN: 9780857855817
Release Date: 2014-02-13
Genre: Political Science

For the first time in human history, the vast majority of the world's population is connected through trade, travel, production, media and politics. Ours is an era of ubiquitous mobile communication, economic outsourcing, mass migration and imported consumer goods. At the same time, people everywhere are concerned to keep their identities rooted and sense of place in the face of momentous change. This new edition of Thomas Hylland Eriksen's concise and engaging landmark textbook outlines the main debates and controversies around globalization, and develops a unique perspective to show how globalization is an inherently double process, taking place both from above and below. Each chapter is supported by boxed case studies and bullet points summarizing the core information, suggestions for further reading, and essay and discussion questions, making this the ideal guide for both the classroom and independent study. Focusing on key concepts of globalization and drawing on international examples, this book is essential for anyone wishing to understand the fundamental processes underlying the contemporary world and the consequences these have for all of us.

Race and Ethnicity The Key Concepts

Author: Amy Ansell
Publisher: Routledge
ISBN: 9781134304745
Release Date: 2013-02-15
Genre: Social Science

Situating the study of race and ethnicity within its historical and intellectual context, this much needed guide exposes students to the broad diversity of scholarship within the field. It provides a clear and succinct explanation of more than 70 key terms, their conceptual evolution over time, and the differing ways in which the concepts are deployed or remain pertinent in current debates. Concepts covered include: apartheid colonialism constructivism critical race theory eugenics hybridity Islamophobia new/modern racism reparations transnationalism. Fully cross-referenced and with suggestions for further reading, Race and Ethnicity: The Key Concepts is an ideal resource for undergraduate and postgraduate students of race, ethnicity, and nationalism. It will also be of great interest for those studying sociology, anthropology, politics, and cultural studies.