Sociology on the Menu
An Invitation to the Study of Food and Society
1st Edition
Published on 11. September 2002
288 pages
978-1-134-82317-8 (ISBN)
Description
Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include:
* The origins of human subsistence and the development of the modern food system
* Food, the family and eating out
* Diet, health and the body image
* The meanings of meat and vegetarianism.
Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.
* The origins of human subsistence and the development of the modern food system
* Food, the family and eating out
* Diet, health and the body image
* The meanings of meat and vegetarianism.
Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
File size
1,66 MB
ISBN-13
978-1-134-82317-8 (9781134823178)
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.
Schweitzer Classification
Other editions
Additional editions
Book
12/1996
1st Edition
Routledge
€206.70
Shipment within 15-20 days
Book
12/1996
1st Edition
Routledge
€76.80
Shipment within 15-20 days
Persons
Alan Beardsworth is Lecturer in Sociology., Teresa Keil is Visiting Fellow, both in the Department of Social Sciences, Loughborough University.
Content
Introduction; Part 1 The Social Dimensions of the Food System; Chapter 1 The Origins of Human Subsistence; Chapter 2 The Making of the Modern Food System; Chapter 3 Sociological Perspectives on Food and Eating; Part 2 The Social Organization of Eating; Chapter 4 Food, Family and Community; Chapter 5 Eating Out; Part 3 Food, health and well-being; Chapter 6 Changing Conceptions of Diet and Health; Chapter 7 Food Risks, Anxieties and Scares; Chapter 8 Dieting, Fat and Body Image; Part 4 Patterns of Preference and Avoidance; Chapter 9 The Mysterious Meanings of Meat; Chapter 10 The Vegetarian Option; Chapter 11 Sugar and Confectionery; Chapter 12 Epilogue;
