Food Culture, Consumption and Society
Beschreibung
Rezensionen / Stimmen
"In today plethora of books and papers about "food", Prof. Corvo's book represents a welcome and refreshing exception. Corvo's book not only encompasses the traditional methods to study food's implications in its many different anthropological, social, consumeristic and pleasure aspects, but shows the links between them in a creative and original manner ... . "Food Culture, Consumption and Society" is a fascinating reading not only because of the amount of information provided, but also due to Prof. Corvo writing style - at times provocative and passionate - but always clear and to the point." (Paolo Benassi, Hollywood, US)
Weitere Details
Weitere Ausgaben
Person
Paolo Corvo is Director of the Sociology Laboratory at the University of Gastronomic Sciences, Italy. His research interests include food and consumption, sustainable and enogastronomic tourism, local territorial development, quality of life and happiness.
Inhalt
2. Food culture and Society
3. Crisis and theories of food consumption
4. Problematics of food
5. Food, Environment and Quality of life
