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Food in society : economy, culture, geography / Peter Atkins and Ian Bowler
Bib ID 1600821
Format BookBook
Author
Atkins, P. J. (Peter J.)
 
Description London ; New York : Arnold, 2001 
xii, 328 p. : ill., maps ; 25 cm. 
ISBN 0340720034
0340720042 (paperback)
Summary

Who can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. This book provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies. While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption. Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.ulation b

Full contents
  • Pt. I. Hors D'Oeuvre
  • 1. A background to food studies
  • Pt. II. The Political Economy of Food
  • 2. Introduction
  • 3. Food regimes as an organizing concept
  • 4. Globalization and food networks
  • 5. Transformation of the farm sector
  • 6. Food processing and manufacturing
  • 7. Food marketing and the consumer
  • Pt. III. Global and Geopolitical Food Issues
 
Notes

Includes bibliographical references and index.

Subjects Food supply.  |  Food.
Other authors/contributors Bowler, Ian R
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042 |alccopycat
050 0 0 |aHD9000.5|b.A85 2001
082 0 4 |a363.809|221
100 1 |aAtkins, P. J.|q(Peter J.)
245 1 0 |aFood in society :|beconomy, culture, geography /|cPeter Atkins and Ian Bowler.
260 |aLondon ;|aNew York :|bArnold,|c2001.
300 |axii, 328 p. :|bill., maps ;|c25 cm.
504 |aIncludes bibliographical references and index.
505 0 |aPt. I. Hors D'Oeuvre -- 1. A background to food studies -- Pt. II. The Political Economy of Food -- 2. Introduction -- 3. Food regimes as an organizing concept -- 4. Globalization and food networks -- 5. Transformation of the farm sector -- 6. Food processing and manufacturing -- 7. Food marketing and the consumer -- Pt. III. Global and Geopolitical Food Issues -- 8. Introduction -- 9. Food production and population -- 10. Malnutrition, hunger and famine -- 11. Food surpluses -- 12. Food security -- 13. Food, world trade and geopolitics -- Pt. IV. A Political Ecology of Food -- 14. Introduction -- 15. Food quality -- 16. Food and health -- 17. From the Green Revolution to the Gene Revolution -- 18. Food ethics, food policies and civil society -- Pt. V. Food Consumption Spaces -- 19. Introduction -- 20. Factors in food consumption -- 21. The origins of taste -- 22. Food habits, beliefs and taboos -- 23. Food, gender and domestic spaces.
520 |aWho can deny the significance of food? It has a central role in our health and pleasure as well as in our economy, politics and culture. This book provides a social science perspective on food systems and demonstrates the rich variety of disciplinary and theoretical contexts of food studies. While hunger and malnutrition remain a reality in many countries, for some food has become an experience rather than a sustenance. This book addresses the different worldwide understandings of food through thematic chapters and a wide range of material including: description of the political economy of the food chain, from production to the point of sale; analysis of global issues of supply and demand; critical debate of environmental and health aspects of food, including GM food, the role of habits, taboos, age and gender in food consumption. Each chapter contains a guide to further reading and to websites of relevance to food. Extensively illustrated, this book is essential reading for students of food studies in the social sciences and humanities.ulation b
650 0 |aFood supply.
650 0 |aFood.
700 1 |aBowler, Ian R.
984 |aANL|cYY 363.809 A874
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