Food & Society Principles and Paradoxes

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

• ISBN13: 9781509542246
• ISBN10: 1509542248
• eBook ISBN(s): 9781509542253
• Additional ISBN(s): 9781509501847
• Edition: 3rd
• Format: Paperback
• Copyright: 2023-01-17
• Publisher: Polity
• More Book Details

About This Book

Food & Society: Principles and Paradoxes, 3rd Edition

Food & Society: Principles and Paradoxes, 3rd Edition, is a fascinating and comprehensive textbook that delves into the cultural and social complexities of food practices. This popular text offers readers a vivid perspective on how food intersects with our daily lives, revealing both individual and social aspects, as well as the seeming paradoxes of food in the contemporary era.

Who Uses It?

Primarily, this book is used by students and educators in sociology, anthropology, and related fields. It is also a valuable resource for anyone interested in understanding the cultural and social dynamics of food, including professionals looking to expand their knowledge on food systems and social inequality.

History and Editions

The 3rd edition of Food & Society: Principles and Paradoxes has been updated to reflect new scholarly insights into how food is involved in social media, social movements, and the COVID-19 pandemic. This edition builds upon the previous editions, incorporating fresh perspectives and empirical accounts to address central issues of culture, structure, and social inequality.

Author and Other Works

Amy E. Guptill, Denise A. Copelton, and Betsy Lucal are the authors of Food & Society: Principles and Paradoxes. Amy E. Guptill is a Professor of Sociology at SUNY Brockport, known for her contributions to the field of food studies. Denise A. Copelton is also a Professor of Sociology at SUNY Brockport, focusing on topics related to food and social change. Betsy Lucal is a Professor of Sociology at Indiana University South Bend, bringing her expertise in sociology to the text.

Key Features

• Cultural and Social Complexities: The book synthesizes insights from the multidisciplinary field of food studies, highlighting the intricate relationships between food practices and societal structures.
• Intriguing Case Studies: Each chapter begins with an intriguing case study that engages readers' curiosity and encourages critical thinking.
• Suggested Resources and Activities: The book ends with suggested resources and activities, making it an interactive and engaging learning experience.
• Updated Insights: Reflecting new scholarly research, this edition addresses contemporary issues such as food in social media, social movements, and the impact of the COVID-19 pandemic on food systems.

Detailed Information

ISBNs and Formats

• Hardcover: ISBN-13: 9781509542246
• Publication Date: January 17, 2023
• Publisher: Polity Press
• Number of Pages: 288
• Dimensions: 6.00(w) x 9.00(h) x 1.00(d)

Other Editions and Formats

While there are no additional editions or formats listed for this specific ISBN, it is available in various rental options from different retailers.

Related ISBNs:

• 9781509542246 (Hardcover)
• 9781509542246 (eTextbook) - Note: This might not be available as an eTextbook, but it is listed as a hardcover.

Publication Details

• Publisher: Polity Press
• Publication Date: January 17, 2023
• Number of Pages: 288
• Language: English

This detailed information section provides a quick reference for all the available formats and sources for Food & Society: Principles and Paradoxes, 3rd Edition, making it easier to find and access the book in the preferred format.

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 Professor of Sociology at Indiana University South Bend

Table of Contents

1 Principles and Paradoxes in the Study of Food

2 Food and Identity: Fitting In and Standing Out

3 Food as Spectacle: The Hard Work of Leisure

4 Nutrition and Health: Good to Eat, Hard to Stomach

5 Branding and Marketing: Governing the Sovereign Consumer

6 Industrialization: The High Costs of Cheap Food

7 Global Food: From Everywhere and Nowhere

8 Food Access: Surplus and Scarcity

9 Food and Social Change: The Incremental Revolution