Practicing Food Studies
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"What is food studies? How did it come about as an academic field? Where is it going and what's its impact? Faculty members and former graduate students of the NYU Food Studies program answer by sharing their experiences, their research, and their ideas about what's next. This collection of essays contributes to the reflection about the ongoing dialogue between food studies, the humanities, social sciences, and hard sciences, while mapping paths for intellectual and social engagement with food systems and its most urgent issues"--

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Produktbeschreibung
"What is food studies? How did it come about as an academic field? Where is it going and what's its impact? Faculty members and former graduate students of the NYU Food Studies program answer by sharing their experiences, their research, and their ideas about what's next. This collection of essays contributes to the reflection about the ongoing dialogue between food studies, the humanities, social sciences, and hard sciences, while mapping paths for intellectual and social engagement with food systems and its most urgent issues"--
Autorenporträt
Amy Bentley (Editor) Amy Bentley is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of the award-winning Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet. Fabio Parasecoli (Editor) Fabio Parasecoli is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of most recently Gastronativism: Food, Identity, Politics. Krishnendu Ray (Editor) Krishnendu Ray is Professor of Food Studies in the Department of Nutrition and Food Studies, New York University and author of The Ethnic Restaurateur. Marion Nestle (Foreword by) Marion Nestle is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health, emerita, at New York University. She is the author of three prize-winning books, including Food Politics: How the Food Industry Influences Nutrition and Health, What to Eat, and most recently, Slow Cooked: An Unexpected Life in Food Politics. She blogs almost daily at www.foodpolitics.com.