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Food : The Key Concepts

by
ISBN13:

9781845206734

ISBN10:
1845206738
Format:
Paperback
Pub. Date:
10/15/2008
Publisher(s):
Bloomsbury Academic
List Price: $26.61

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Summary

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.

Author Biography

Warren Belasco is Professor of American Studies at the University of Maryland, Baltimore County.

Table of Contents

Overviewp. ix
Why Study Food?p. 1
Chapter Summaryp. 13
Identity: Are We What We Eat?p. 15
Cuisinep. 15
Madeleines: Food and Memoryp. 25
Chapter Summaryp. 34
The Drama of Food: Divided Identitiesp. 35
Food and Sexualityp. 35
Food and Genderp. 41
Embattled Foodp. 52
Chapter Summaryp. 53
Convenience: The Global Food Chainp. 55
Inside Gianticp. 67
The Eight Fsp. 70
Chapter Summaryp. 78
Responsibility: Who Pays for Dinner?p. 79
Health Costs: Food-borne Illnessp. 84
Health Costs: Fatnessp. 88
Confronting the Externalitiesp. 96
Chapter Summaryp. 103
The Future of Foodp. 105
Scenariosp. 113
The Technological Fix: Business as Usualp. 114
The Anthropological Fix: Back to the Futurep. 118
Chapter Summaryp. 123
Questions for Essays and Class Discussionp. 125
Notesp. 129
Bibliographyp. 135
Indexp. 151
Table of Contents provided by Ingram. All Rights Reserved.


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