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Food and Society

Food and Society
Principles and Paradoxes

by Amy E. Guptill,Denise A. Copelton,Betsy Lucal

  • Publisher : John Wiley & Sons
  • Release : 2013-04-03
  • Pages : 256
  • ISBN : 0745663907
  • Language : En, Es, Fr & De
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This timely and engaging text offers students a social perspective on food, food practices, and the modern food system. It engages readers’ curiosity by highlighting several paradoxes: how food is both mundane and sacred, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With a social constructionist framework, the book provides an empirically rich, multi-faceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food’s role in socialization, identity, work, health and social change, as well as food marketing and the changing global food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will be both accessible and revealing to beginning and intermediate students alike.

Food and Society

Food and Society
A Book

by Mark Gibson

  • Publisher : Academic Press
  • Release : 2020-02-23
  • Pages : 562
  • ISBN : 0128118091
  • Language : En, Es, Fr & De
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Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry. Includes hot topics in food science, such as GMOs, modern agricultural practices and food waste Reviews the role of food in society, from consumption, to politics, economics and social trends Encompasses food safety, security and public health Discusses changing global trends in food preferences

Food, Energy, and Society, Third Edition

Food, Energy, and Society, Third Edition
A Book

by David Pimentel, Ph.D.,Marcia H. Pimentel, M.S.

  • Publisher : CRC Press
  • Release : 2007-10-04
  • Pages : 400
  • ISBN : 9781420046687
  • Language : En, Es, Fr & De
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Since the publication of the first edition of Food, Energy, and Society, the world’s natural resources have become even more diminished due to the rapid expansion of the global human population. We are faced with dwindling food supplies in certain geographic areas, increasing pressure on energy resources, and the imminent extinction of many threatened species. In light of these major issues, this third edition presents an updated and expanded analysis on the interdependency of food, energy, water, land, and biological resources. Written by internationally renowned experts, the book includes new material on livestock production and energy use, the impacts of pesticides on the environment, and the conservation of biodiversity in agricultural, forestry, and marine systems. It also compares the energy inputs of crop production in developing and developed countries, covers the agricultural and environmental issues related to water resources, and details the threat of soil erosion to food and the environment. In addition, the book explores the very timely topics of solar energy, biomass systems, and ethanol production. Offering a startling glimpse at what our planet may become, this edition shows how to achieve the necessary balance between basic human needs and environmental resources and provides potential solutions to the host of problems we face today.

Food, People and Society

Food, People and Society
A European Perspective of Consumers' Food Choices

by Lynn J. Frewer,Einar Risvik,Hendrik Schifferstein

  • Publisher : Springer Science & Business Media
  • Release : 2001-08-14
  • Pages : 462
  • ISBN : 9783540415213
  • Language : En, Es, Fr & De
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This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into 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 fundamental issues to do with predicting food choice, consumer behavior and societal trust into 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.

Food, Politics, and Society

Food, Politics, and Society
Social Theory and the Modern Food System

by Alejandro Colas

  • Publisher : Univ of California Press
  • Release : 2018-10-16
  • Pages : 304
  • ISBN : 0520965523
  • Language : En, Es, Fr & De
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Food and drink has been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. From Adam Smith to Mary Douglas, major thinkers have used key concepts such as identity, exchange, culture, and class to explain the modern food system. Food, Politics, and Society offers a historical and sociological survey of how these various ideas and the practices that accompany them have shaped our understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern societies. Divided into twelve chapters and drawing on a wide range of historical and empirical illustrations, this book provides a concise, informed, and accessible survey of the interaction between social theory and food and drink. It is perfect for courses in a wide range of disciplines.

Food in Society

Food in Society
Economy, Culture, Geography

by Peter Atkins,Ian Bowler

  • Publisher : Routledge
  • Release : 2016-04-29
  • Pages : 344
  • ISBN : 1317836006
  • Language : En, Es, Fr & De
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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.

Food and Society

Food and Society
A Sociological Approach

by William C. Whit

  • Publisher : Rowman & Littlefield
  • Release : 1995
  • Pages : 243
  • ISBN : 9781882289363
  • Language : En, Es, Fr & De
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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.

Sociology on the Menu

Sociology on the Menu
An Invitation to the Study of Food and Society

by Alan Beardsworth,Teresa Keil

  • Publisher : Routledge
  • Release : 2002-09-11
  • Pages : 288
  • ISBN : 1134823177
  • Language : En, Es, Fr & De
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Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include: * The origins of human subsistence and the development of the modern food system * Food, the family and eating out * Diet, health and the body image * The meanings of meat and vegetarianism. Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.

Food, Ethics, and Society

Food, Ethics, and Society
An Introductory Text with Readings

by Anne Clinard Barnhill

  • Publisher : Unknown Publisher
  • Release : 2016-08-16
  • Pages : 672
  • ISBN : 9780199321742
  • Language : En, Es, Fr & De
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Food, Ethics, and Society: An Introductory Text with Readings presents seventy-three readings that address real-world ethical issues at the forefront of the food ethics debate. Topics covered include hunger, food justice, consumer ethics, food and identity, food and religion, raising plants and animals, food workers, overconsumption, obesity, and paternalism. The selections are enhanced by chapter and reading introductions, study questions, and suggestions for further reading. Ideal for both introductory and interdisciplinary courses, Food, Ethics, and Society explains basic philosophical concepts for new students and forges new ground on several ethical debates.

The Oxford Handbook of Food, Politics, and Society

The Oxford Handbook of Food, Politics, and Society
A Book

by Ronald J. Herring

  • Publisher : Oxford University Press, USA
  • Release : 2015
  • Pages : 886
  • ISBN : 0195397770
  • Language : En, Es, Fr & De
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This volume explores the complex interrelationships between food and agriculture, politics, and society. More specifically, it considers the political aspects of three basic economic questions: what is to be produced? how is it to be produced? how it is to be distributed? It also outlines three unifying themes running through the politics of answering these societal questions with regard to food, namely: ecology, technology and property.

Food, Science and Society

Food, Science and Society
Exploring the Gap Between Expert Advice and Individual Behaviour

by P.S. Belton,Teresa Belton

  • Publisher : Springer Science & Business Media
  • Release : 2013-06-29
  • Pages : 184
  • ISBN : 3662072858
  • Language : En, Es, Fr & De
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There is widespread concern amongst consumers about the safety and acceptability of food, and there are clearly communication gaps between consumers, many food professionals and food industry. This book offers accounts of the two-way nature of this difficult communication process and steps that can be made to bridge these communication gaps in a variety of social and cultural environments. Individual chapters of the book analyze the roles of science, culture, and risk perception, and of mass media and attitudes towards eating. An additional section describes the interface between scientists and lay people with regard to policy-making and agricultural practice.

Civil Society and Social Movements in Food System Governance

Civil Society and Social Movements in Food System Governance
A Book

by Peter Andrée,Jill K. Clark,Charles Z. Levkoe,Kristen Lowitt

  • Publisher : Routledge
  • Release : 2019-01-30
  • Pages : 204
  • ISBN : 0429994370
  • Language : En, Es, Fr & De
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This book offers insights into the governance of contemporary food systems and their ongoing transformation by social movements. As global food systems face multiple threats and challenges there is an opportunity for social movements and civil society to play a more active role in building social justice and ecological sustainability. Drawing on case studies from Canada, the United States, Europe and New Zealand, this edited collection showcases promising ways forward for civil society actors to engage in governance. The authors address topics including: the variety of forms that governance engagement takes from multi-stakeholderism to co-governance to polycentrism/self-governance; the values and power dynamics that underpin these different types of governance processes; effective approaches for achieving desired values and goals; and, the broader relationships and networks that may be activated to support change. By examining and comparing a variety of governance innovations, at a range of scales, the book offers insights for those considering contemporary food systems and their ongoing transformation. It is suitable for food studies students and researchers within geography, environmental studies, anthropology, policy studies, planning, health sciences and sociology, and will also be of interest to policy makers and civil society organisations with a focus on food systems.

Food Culture, Consumption and Society

Food Culture, Consumption and Society
A Book

by Paolo Corvo

  • Publisher : Palgrave Macmillan
  • Release : 2019-01-14
  • Pages : 169
  • ISBN : 9781349561001
  • Language : En, Es, Fr & De
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This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.

Food and Society in Classical Antiquity

Food and Society in Classical Antiquity
A Book

by Peter Garnsey

  • Publisher : Cambridge University Press
  • Release : 1999-04-22
  • Pages : 175
  • ISBN : 9780521645881
  • Language : En, Es, Fr & De
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A general study of food in antiquity, broadly based and comprehensive.

Food and the Risk Society

Food and the Risk Society
The Power of Risk Perception

by Charlotte Fabiansson,Stefan Fabiansson

  • Publisher : Routledge
  • Release : 2016-05-26
  • Pages : 282
  • ISBN : 131713446X
  • Language : En, Es, Fr & De
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This book offers a comprehensive understanding of the current scientific knowledge concerning risks associated with food preparation, processing and consumption, with particular attention to the gap between scientific research and public perception. Examining the effects of food on the body from both micro and macro levels, it covers a range of broad themes and current concerns, including obesity and the 'obesity epidemic', the benefits or otherwise of dietary supplements, caffeine consumption, GM food, alcohol, organic food, the consumption of fruit and vegetables, and pathogens and contaminants. Thematically arranged according to the application of broad theoretical approaches in sociological theory – the socio-cultural perspective, the risk society perspective and the governmentality perspective – each chapter focuses on a particular area of interest or concern in relation to food, covering the existing literature in detail and offering illustrative empirical examples, whilst identifying gaps in knowledge and areas for further research. An accessible and rigorous examination of food and health, and the discrepancy between scientific opinion and consumer perception of safe food – the real risks versus the perceived risks – this book will appeal to scholars and students of sociology, geography, food, nutrition and environmental ecosystems, as well as health professionals.

Food, Energy, and Society

Food, Energy, and Society
A Book

by David Pimentel,Marcia Pimentel

  • Publisher : Unknown Publisher
  • Release : 1996
  • Pages : 363
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Since the first edition of Food, Energy and Society was published in 1979, world energy supplies, especially fossil fuels, have dwindled as their use has soared. Supplies of the other major resources required for human life also have come under growing pressure. These include fertile land, fresh water, and biological diversity. Indeed, the very integrity of these environmental resources is threatened. For this reason, the scope of the second edition has been expanded to include discussions of land, water, energy and biological resources and their function in the food production system. This revised edition represents the cooperative efforts of many individuals and nations as they face the inevitable dilemma of how everyone can be fed, given the limits of land, water, energy, and biological resources. All of these resources support human life, and their availability will determine the quality of life for future generations.

The Sociology of Food

The Sociology of Food
Eating and the Place of Food in Society

by Jean-Pierre Poulain

  • Publisher : Bloomsbury Publishing
  • Release : 2017-02-09
  • Pages : 312
  • ISBN : 1472586220
  • Language : En, Es, Fr & De
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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.

The Oxford Handbook of Food, Water and Society

The Oxford Handbook of Food, Water and Society
A Book

by Tony Allan,Brendan Bromwich,Martin Keulertz,Anthony Colman

  • Publisher : Oxford University Press
  • Release : 2019-09-27
  • Pages : 640
  • ISBN : 0190669802
  • Language : En, Es, Fr & De
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Food, water and society: what is managed by whom, and with what impacts? Our food supply chains are at risk. Water resources--sometimes scarce, often damaged, and always under-valued--are among the major reasons why food and water security rank high every year in the World Economic Forum's major global risk analysis. A stable and sustainable food system is critical to society's survival. This Handbook shows that keeping the food system stable comes at the expense of the environment, especially of water resources and those who consume and manage them. The way the food system operates reflects hard political realities. Rather than pay for the environmental costs of sustainable production, society expects food at ever lower prices. Governments reflect their electorates in this regard. Given that farm production may account for as little as 10% of the food value chain in wealthy economies, it is striking that governments have been unwilling (or unable) to put in place the essential laws and accountability that would enable famers to ensure both production and stewardship. Corporate food traders, food manufacturers, and retailers on the other hand operate in markets that make profits and pay taxes. But these corporations are not contractually bound to utilize highly nutritious, sustainably produced food commodities. The articles in this Oxford Handbook have been written by water and food system scientists and professionals, including farmers, rarely heard voices who understand the problems of food producers, food manufacturers, and regulating markets and public policy. The articles address the blind spots of society and its public policymakers, demonstrating the importance of informing society about the consequences of its food preferences and the heroic challenges it is beginning to face. The damage we are doing to our water and soil ecosystems is as important as the damage we do to the atmosphere. Impressed by the technical and organizational advances of the past two centuries, the contributors featured in this book also take note of where economic inefficiencies and cultural deadlock in a 4,000 year old system are putting our critical food supply chains at risk.

A Place-Based Perspective of Food in Society

A Place-Based Perspective of Food in Society
A Book

by Kevin M. Fitzpatrick,Don Willis

  • Publisher : Springer
  • Release : 2015-08-18
  • Pages : 281
  • ISBN : 1137408375
  • Language : En, Es, Fr & De
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This book provides an outstanding collection of interdisciplinary and international essays examining the food-place relationship. It explores such topics as the history of food and agriculture, the globalization and localization of food, and the role of place in defining the broader societal consequences of this ever-changing phenomena.

Food, Cuisine and Society in Prehistoric Greece

Food, Cuisine and Society in Prehistoric Greece
A Book

by Paul Halstead,John C. Barrett

  • Publisher : Oxbow Books
  • Release : 2016-12-31
  • Pages : 216
  • ISBN : 1842171674
  • Language : En, Es, Fr & De
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Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessles form which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multi-disciplinary research in this area.