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Food and Society : Principles and Paradoxes

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This is the 1st edition with a publication date of 12/10/2012.
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This engaging text offers students a social perspective on food: why do we eat what we do, when we do and where we do? What important role does eating play in families, and in intimate relationships? Where is our food from, and why are some cuisines favoured over others? What are the social causes and consequences of healthy eating promotion and dieting? Why do more women then men prepare food at home, but more top chefs are male?

Author Biography

AMY E. GUPTILL is Associate Professor of Sociology at The College at Brockport, State University of New York.

DENISE A. COPELTON is Associate Professor of Sociology at The College at Brockport, State University of New York.

BETSY LUCAL is Full Professor of Sociology at Indiana University South Bend.

Table of Contents

Chapter 1 Bread and Butter: Principles and Paradoxes in the Study of Food
Chapter 2 Food and Identity: Fitting in and Standing Out
Chapter 3 Food as Spectacle: The Hard Work of Leisure
Chapter 4 Nutrition and Health: Good to Eat, Hard to Stomach
Chapter 5 Branding and Marketing: Governing the Sovereign Consumer
Chapter 6 Industrialization: The High Costs of Cheap Food
Chapter 7 Global Food: From Everywhere and Nowhere
Chapter 8 Food Access: Surplus and Scarcity
Chapter 9 Food and Social Change: The Value of Values

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