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This is the edition with a publication date of 10/15/2008.
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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.
Warren Belasco is Professor of American Studies at the University of Maryland, Baltimore County.
Table of Contents
|Why Study Food?||p. 1|
|Chapter Summary||p. 13|
|Identity: Are We What We Eat?||p. 15|
|Madeleines: Food and Memory||p. 25|
|Chapter Summary||p. 34|
|The Drama of Food: Divided Identities||p. 35|
|Food and Sexuality||p. 35|
|Food and Gender||p. 41|
|Embattled Food||p. 52|
|Chapter Summary||p. 53|
|Convenience: The Global Food Chain||p. 55|
|Inside Giantic||p. 67|
|The Eight Fs||p. 70|
|Chapter Summary||p. 78|
|Responsibility: Who Pays for Dinner?||p. 79|
|Health Costs: Food-borne Illness||p. 84|
|Health Costs: Fatness||p. 88|
|Confronting the Externalities||p. 96|
|Chapter Summary||p. 103|
|The Future of Food||p. 105|
|The Technological Fix: Business as Usual||p. 114|
|The Anthropological Fix: Back to the Future||p. 118|
|Chapter Summary||p. 123|
|Questions for Essays and Class Discussion||p. 125|
|Table of Contents provided by Ingram. All Rights Reserved.|