The Sociology of Food
Eating and the Place of Food in Society
Erschienen am 9. Februar 2017
Buch
Hardcover
312 Seiten
978-1-4725-8620-9 (ISBN)
Beschreibung
A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food.
Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food - including cooking and eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food - the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years.
Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.
Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food - including cooking and eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food - the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years.
Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.
Rezensionen / Stimmen
This timely translation adds an important Continental perspective to the English-language food canon, while also reaching forward to the cross-disciplinarity that characterizes contemporary Food Studies. Poulain's framing of systemic complexities and multiple sociologies reminds us of the critical importance of thinking-and-doing both through and with food-a holistic and necessary approach. * David Szanto, University of Gastronomic Sciences, Italy * Gives a timely and insightful narrative to readers interested in finding out more about this developing sphere of research. * LSE Review of Books *Weitere Details
Sprache
Englisch
Verlagsort
London
Großbritannien
Verlagsgruppe
Bloomsbury Publishing PLC
Zielgruppe
Für höhere Schule und Studium
Maße
Höhe: 234 mm
Breite: 156 mm
Gewicht
617 gr
ISBN-13
978-1-4725-8620-9 (9781472586209)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
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E-Book
02/2017
1. Auflage
Bloomsbury Academic
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Personen
Jean-Pierre Poulain is Professor of Sociology at the University of Toulouse II Jean Jaures, France, and Chair of Food Studies: Food, Cultures and Health at Taylor's-Toulouse University Centre, Malaysia. He is the author of a number of books on the sociology of food and tourism. His work has been translated into Italian, Portuguese, Spanish, Chinese and Japanese.
Inhalt
List of figures and tables
Preface
List of abbreviations
Introduction
Part 1: Permanent and Changing Aspects in Modern Eating Practices
Chapter 1: The Globalization of the Food Supply: De-localization and Re-localization
Chapter 2: Between the Domestic and the Economic Spheres: The Ebb and Flow of Culinary Activity
Chapter 3: The Evolution of Eating Practices
Chapter 4: From Food Risks and Food Safety to Anxiety Management
Chapter 5: Obesity and the Medicalization of Everyday Food Consumption
Part 2: From Sociological Interest in Food to Sociologies of Food
Chapter 1: The Major Socio-Anthropological Movements and Their Encounters with the "Food Social Fact"
Chapter 2: Epistemiological Obstacles
Chapter 3: From Sociological Interest in Food to Sociologies of Food
Chapter 4: The Sociologies of Food and Attempts to Make Connections
Chapter 5: The Sociology of French Gastronomy
Chapter 6: The Food Social Space: A Tool for the Study of Food Patterns
As a Conclusion: The Call for Constructivist Positivism
References
Index
Preface
List of abbreviations
Introduction
Part 1: Permanent and Changing Aspects in Modern Eating Practices
Chapter 1: The Globalization of the Food Supply: De-localization and Re-localization
Chapter 2: Between the Domestic and the Economic Spheres: The Ebb and Flow of Culinary Activity
Chapter 3: The Evolution of Eating Practices
Chapter 4: From Food Risks and Food Safety to Anxiety Management
Chapter 5: Obesity and the Medicalization of Everyday Food Consumption
Part 2: From Sociological Interest in Food to Sociologies of Food
Chapter 1: The Major Socio-Anthropological Movements and Their Encounters with the "Food Social Fact"
Chapter 2: Epistemiological Obstacles
Chapter 3: From Sociological Interest in Food to Sociologies of Food
Chapter 4: The Sociologies of Food and Attempts to Make Connections
Chapter 5: The Sociology of French Gastronomy
Chapter 6: The Food Social Space: A Tool for the Study of Food Patterns
As a Conclusion: The Call for Constructivist Positivism
References
Index