Consumption in the Age of Affluence
The World of Food
Published on 11. March 2002
320 pages
978-1-134-77907-9 (ISBN)
Description
With growing affluence in the developed world, food has become an increasing focus for attention. Here, the authors argue that in order to understand the extensive and dramatic developments in the world of food, a new interdisciplinary approach is necessary. The Age of Affluence successfully addresses food consumption in this way. The volume:
* argues the importance of socioeconomic and cultural factors over diet, in influencing the production, marketing and consumption of different groups of foods;
* places food systems theory on sound analytical foundations;
* draws critically upon food systems literature;
* includes case studies from the sugar, dairy and meat systems;
* employs novel statistical techniques to identify and explain distinct patterns of food consumption;
The book will help to revitalize the discipline of food studies and points the way forward for the continuing study of food consumption. As such, it will be invaluable to students, researchers and policymakers engaged in the world of food.
* argues the importance of socioeconomic and cultural factors over diet, in influencing the production, marketing and consumption of different groups of foods;
* places food systems theory on sound analytical foundations;
* draws critically upon food systems literature;
* includes case studies from the sugar, dairy and meat systems;
* employs novel statistical techniques to identify and explain distinct patterns of food consumption;
The book will help to revitalize the discipline of food studies and points the way forward for the continuing study of food consumption. As such, it will be invaluable to students, researchers and policymakers engaged in the world of food.
Reviews / Votes
'... should be read widely... offers a fresh perspective with which to analyze issues that have troubled Marxists for many years...' - Capital & ClassMore details
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
51 Tables, black and white
File size
4,35 MB
ISBN-13
978-1-134-77907-9 (9781134779079)
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
12/1995
1st Edition
Routledge
€272.70
Shipment within 15-20 days
Book
12/1995
1st Edition
Routledge
€94.20
Shipment within 15-20 days
Persons
Ben Fine is Professor of Economics and Director of the Centre for Economic Policy for Southern Africa at the School of Oriental and African Studies, University of London. His previous work includes The World of Consumption with Ellen Leopold and was published by Routledge in 1993. Michael Heasman is Senior Research Fellow at the Centre for Food Policy, Thames Valley University, London. He has researched widely on different aspects of the food economy. Judith Wright is a Research Officer at the Social Statistics Research Unit, City University. She has undertaken research using a variety of large social survey datasets.
Content
Part I From food studies to food systems 1 INTRODUCTION AND OVERVIEW 2 FOOD STUDIES: AN INITIAL ASSESSMENT Part II Specifying food systems 3 FOOD SYSTEM THEORY 4 DIFFERENTIATING FOOD SYSTEMS Part III Theoretical and empirical applications 5 THE UK SUGAR SYSTEM 6 SUGAR OR SWEET 7 THE POVERTY OF FOOD ECONOMETRICS Part IV What we eat and why 8 FOOD NORMS: METHODS AND DATA 9 CHILDREN, LOW INCOME AND THE SAUSAGE SYNDROME 10 THE MEAT SYSTEM 11 FOOD AND CLASS 12 THE DAIRY SYSTEM Part V Whither food studies? 13 SUMMING UP AND FUTURE DIRECTIONS
