The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to…mehr
The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done.
Anne Murcott is Professorial Research Associate, Food Studies Centre, Department of Anthropology, SOAS University of London and Honorary Professor, School of Sociology & Social Policy, University of Nottingham, UK. Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. Peter Jackson is Professor of Human Geography at the University of Sheffield, UK.
Inhaltsangabe
Foreword by Sidney W. Mintz (John Hopkins University USA) A Burgeoning Field: Introduction to The Handbook of Food Research - Anne Murcott (SOAS University of Nottingham and London South Bank University UK) Part One: Historical Essentials Editorial Introduction The History of Globalization and the Food Supply - Leigh Bush Adrianne Bryant and Richard Wilk (Indiana University USA) Re-thinking the Economic and Social History of Agriculture and Food Through the Lens of Food Choice - Richard Le Heron (University of Auckland NZ) Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems Innovations and Reputations - Peter Scholliers and Patricia Van Den Eeckhout (Vrije Universiteit Brussel Belgium) The Historical Development of Industrial and Domestic Food Technologies- Mónica Truninger (Institute of Social Sciences University of Lisbon Portugal) Social History of the Science of Food Analysis and the Control of Adulteration- Peter J. Atkins (University of Durham UK) Representations of Food Production and Consumption: Cookbooks as Historical Sources - Kyri W. Claflin (Boston University USA) Part Two: Frameworks of Provision: Production and Distribution Editorial Introduction Contemporary Food Systems - Terry Marsden (Cardiff University UK) Economics Food Demand and Nutrition - Richard Tiffin and Matthew Salois (University of Reading UK) Food Chains - Bill Pritchard (University of Sydney Australia) Food and the Audit Society - Hugh Campbell (University of Otago NZ) Environmental Issues in Agriculture: Farming Systems and Ecosystem Services - Michael Winter (University of Exeter UK) Appellations and indications of origin terroir and the social construction and contestation of place-named foods - Harry G. West (SOAS UK) A Critical Turn in Hospitality and Tourism Research - Richard Mitchell and David Scott (School of Hospitality Otago Polytechnic NZ and Southern Cross University Australia) Part Three: Buying and Eating Editorial Introduction Food Marketing - Marianne Elisabeth Lien (University of Oslo Norway) and Eivind Jacobsen (National Institute for Consumer Research (SIFO) Oslo Norway) Food Retailing - Allan G. Hallsworth (University of Portsmouth UK) The Twenty-First Century 'Food Consumer': The Emergence of Consumer Science - Helene Brembeck (Centre for Consumer Science CFK University of Gothenburg Sweden) Appetite and Satiety - A Psychobiological Approach - John Blundell Michelle Dalton Graham Finlayson (University of Leeds UK) Sociology of Food Consumption - Lotte Holm (Copenhagen University Denmark) Meals: Eating at Home and 'Eating Out' - Alice Julier (Chatham University USA) Drinks: Water 'Soft' and Alcoholic - Tom Brennan (United States Naval Academy USA) Food and Identity - Krishnendu Ray (New York University USA) Part Four: Contemporary Issues Problems and Policy Editorial Introduction Hunger and Famine Worldwide - Ellen Messer (Boston University USA) The Politics of Food and Nutrition Policies - David F. Smith (University of Aberdeen UK) Risk and Trust in the Food Supply - Unni Kjærnes (The National Institute for Consumer Research Oslo Norway) Food (In)security in the Global "North" and "South" - Jane L. Midgley (University of Newcastle UK) Food and the Media: Production Representation and Consumption - Roger Dickinson (University of Leicester UK) Eating Disorders and Obesity: Symptoms of a Socially Sanctioned Pathway in the Modern World - Jane Ogden (University of Surrey UK) Food Waste - Catherine Alexander (Goldsmiths' College London UK) Nicky Gregson (University of Sheffield UK) and Zsuzsa Gille (University of Illinois at Urbana-champaign USA) References Name Index Subject Index
Foreword by Sidney W. Mintz (John Hopkins University USA) A Burgeoning Field: Introduction to The Handbook of Food Research - Anne Murcott (SOAS University of Nottingham and London South Bank University UK) Part One: Historical Essentials Editorial Introduction The History of Globalization and the Food Supply - Leigh Bush Adrianne Bryant and Richard Wilk (Indiana University USA) Re-thinking the Economic and Social History of Agriculture and Food Through the Lens of Food Choice - Richard Le Heron (University of Auckland NZ) Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems Innovations and Reputations - Peter Scholliers and Patricia Van Den Eeckhout (Vrije Universiteit Brussel Belgium) The Historical Development of Industrial and Domestic Food Technologies- Mónica Truninger (Institute of Social Sciences University of Lisbon Portugal) Social History of the Science of Food Analysis and the Control of Adulteration- Peter J. Atkins (University of Durham UK) Representations of Food Production and Consumption: Cookbooks as Historical Sources - Kyri W. Claflin (Boston University USA) Part Two: Frameworks of Provision: Production and Distribution Editorial Introduction Contemporary Food Systems - Terry Marsden (Cardiff University UK) Economics Food Demand and Nutrition - Richard Tiffin and Matthew Salois (University of Reading UK) Food Chains - Bill Pritchard (University of Sydney Australia) Food and the Audit Society - Hugh Campbell (University of Otago NZ) Environmental Issues in Agriculture: Farming Systems and Ecosystem Services - Michael Winter (University of Exeter UK) Appellations and indications of origin terroir and the social construction and contestation of place-named foods - Harry G. West (SOAS UK) A Critical Turn in Hospitality and Tourism Research - Richard Mitchell and David Scott (School of Hospitality Otago Polytechnic NZ and Southern Cross University Australia) Part Three: Buying and Eating Editorial Introduction Food Marketing - Marianne Elisabeth Lien (University of Oslo Norway) and Eivind Jacobsen (National Institute for Consumer Research (SIFO) Oslo Norway) Food Retailing - Allan G. Hallsworth (University of Portsmouth UK) The Twenty-First Century 'Food Consumer': The Emergence of Consumer Science - Helene Brembeck (Centre for Consumer Science CFK University of Gothenburg Sweden) Appetite and Satiety - A Psychobiological Approach - John Blundell Michelle Dalton Graham Finlayson (University of Leeds UK) Sociology of Food Consumption - Lotte Holm (Copenhagen University Denmark) Meals: Eating at Home and 'Eating Out' - Alice Julier (Chatham University USA) Drinks: Water 'Soft' and Alcoholic - Tom Brennan (United States Naval Academy USA) Food and Identity - Krishnendu Ray (New York University USA) Part Four: Contemporary Issues Problems and Policy Editorial Introduction Hunger and Famine Worldwide - Ellen Messer (Boston University USA) The Politics of Food and Nutrition Policies - David F. Smith (University of Aberdeen UK) Risk and Trust in the Food Supply - Unni Kjærnes (The National Institute for Consumer Research Oslo Norway) Food (In)security in the Global "North" and "South" - Jane L. Midgley (University of Newcastle UK) Food and the Media: Production Representation and Consumption - Roger Dickinson (University of Leicester UK) Eating Disorders and Obesity: Symptoms of a Socially Sanctioned Pathway in the Modern World - Jane Ogden (University of Surrey UK) Food Waste - Catherine Alexander (Goldsmiths' College London UK) Nicky Gregson (University of Sheffield UK) and Zsuzsa Gille (University of Illinois at Urbana-champaign USA) References Name Index Subject Index
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