Food: The Key Concepts
(Sprache: Englisch)
This book offers an exciting, coherent and interdisciplinary introduction to the study of food studies for the beginning reader. Food choices, the author argues, are the result of a complex negotiation among three competing considerations: the consumers'...
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This book offers an exciting, coherent and interdisciplinary introduction to the study of food studies for the beginning reader. Food choices, the author argues, are the result of a complex negotiation among three competing considerations: the consumers' identity; matters of convenience, including price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population; the technological fix, which looks to science to provide the solution to our future food needs, and the anthropological fix, which hopes to change our expectations and behaviors. As a whole this book provides an essential overview to this increasingly critical field of enquiry.
Inhaltsverzeichnis zu „Food: The Key Concepts “
Chapter 1: Why Study Food? Chapter 2: Identity: Are We What We Eat? Chapter 3: The Drama of Food: Divided Identities Chapter 4: Convenience: The Global Food Chain Chapter 5:Responsibility: Do We Pay the Full Costs of Dinner? Chapter 6:The Future of Food Appendix: Questions for Discussion and Further Research Bibliography
Autoren-Porträt von Warren Belasco
Warren Belasco is Professor of American Studies at the University of Maryland, Baltimore County.
Bibliographische Angaben
- Autor: Warren Belasco
- 2008, 224 Seiten, Maße: 15,5 x 23,1 cm, Kartoniert (TB), Englisch
- Verlag: BERG PUBL % BOOKS INTL
- ISBN-10: 1845206738
- ISBN-13: 9781845206734
Sprache:
Englisch
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