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Food in Society (Economy, Culture, Geography)
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Product Details
Author:
Peter Atkins, Ian Bowler
Format:
Paperback
Pages:
342
Publisher:
Taylor & Francis (December 29, 2000)
Language:
English
ISBN-13:
9780340720042
ISBN-10:
0340720042
Weight:
16.875oz
Dimensions:
6.125" x 9.1875"
File:
TAYLORFRANCIS-TayFran_260414043745989-20260414.xml
Folder:
TAYLORFRANCIS
List Price:
$77.99
Case Pack:
50
As low as:
$74.09
Publisher Identifier:
P-CRC
Discount Code:
H
Country of Origin:
United States
Pub Discount:
30
Imprint:
Routledge
Overview
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.
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.
