The Sociology of Food: Eating and the Place of Food in Society, Jean-Pierre Poulain
Автор: Krebs John Название: Food: A Very Short Introduction ISBN: 0199661081 ISBN-13(EAN): 9780199661084 Издательство: Oxford Academ Рейтинг: Цена: 1582.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Drawing on a mixture of science and history, Professor Lord John Krebs looks at the development of food and the four great transitions that affected the way we eat. From issues such as the obesity crisis and sustainable agriculture to food scares and the role of new technologies, Krebs provides a fascinating exploration of the history of human food.
Автор: Zeller Benjamin E., Dallam Marie W., Neilson Reid Название: Religion, Food, and Eating in North America ISBN: 0231160313 ISBN-13(EAN): 9780231160315 Издательство: Wiley Рейтинг: Цена: 5069.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Papers presented over four years at the Religion, Food, and Eating Seminar at the American Academy of Religion.
Описание: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.
Автор: Fitzpatrick Название: A Place-Based Perspective of Food in Society ISBN: 1137408367 ISBN-13(EAN): 9781137408365 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides an outstanding collection of interdisciplinary and international essays examining the food-place relationship. It explores such topics as the history of food and agriculture, the globalization and localization of food, and the role of place in defining the broader societal consequences of this ever-changing phenomena.
Автор: Guptill Название: Food & Society - Principles and Paradoxes 2e ISBN: 1509501835 ISBN-13(EAN): 9781509501830 Издательство: Wiley Рейтинг: Цена: 8712.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This popular and engaging text, now revised in a second edition, offers readers a social perspective on food, food practices, and the modern food system. It engages readers? curiosity by highlighting several paradoxes: how food is both individual and social, reveals both distinction and conformity, and, in the contemporary global era, comes from everywhere but nowhere in particular. With updates and enhancements throughout, the new edition provides an empirically deep, multifaceted, and coherent introduction to this fascinating field. Each chapter begins with a vivid case study, proceeds through a rich discussion of research insights, and ends with discussion questions and suggested resources. Chapter topics include food?s role in socialization, identity, health and social change, as well as food marketing and the changing global food system. The new edition gives more focused attention to labor (both paid and unpaid) in all aspects of the food system. In synthesizing insights from diverse fields of social inquiry, the book addresses issues of culture, structure, and social inequality throughout. Written in a lively style, this book will continue to be both accessible and revealing to beginning and intermediate students alike.
Описание: Offers a new perspective on the history of food, looking at writings about cuisine, diet, and food chemistry as a key to larger debates over the state of the nation in Old Regime France.
Автор: Chen Yong Название: Chop Suey, USA: The Story of Chinese Food in America ISBN: 0231168926 ISBN-13(EAN): 9780231168922 Издательство: Wiley Рейтинг: Цена: 4752.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: An epic tale of globalized cultural exchange by means of our first "fast food."
Автор: Sandler Ronald Название: Food Ethics: the Basics ISBN: 0415836441 ISBN-13(EAN): 9780415836449 Издательство: Taylor&Francis Рейтинг: Цена: 3061.00 р. Наличие на складе: Поставка под заказ.
Описание: Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and eating of food. It offers an impartial exploration of the most important aspects of key ethical questions relating to food.
Автор: Bradley Название: The Good ICT Society ISBN: 1138294292 ISBN-13(EAN): 9781138294295 Издательство: Taylor&Francis Рейтинг: Цена: 8726.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Taking the reader through a quick analysis of the current social and psychological changes in the Information and Communication Society, Bradley challenges us to avoid becoming victims of technology - whether we are professionals, policymakers, parents or citizens.
Автор: Jackson, John D.; Nielsen, Greg M.; Hsu, Yon Название: Mediated Society: A Critical Sociology of Media ISBN: 0195431405 ISBN-13(EAN): 9780195431407 Издательство: Oxford Academ Рейтинг: Цена: 7285.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The first edition od Mediated Society: A Critical Sociology of Media is a concise text that takes a sociological approach to the study of mass media for second and third year undergraduate students. It can be used as a core text for one-semester courses or as a supplementary text for full year courses.
Автор: Runciman Название: Sociology In Its Place ISBN: 0521141281 ISBN-13(EAN): 9780521141284 Издательство: Cambridge Academ Рейтинг: Цена: 4909.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book, originally published in 1970, examines how sociology belongs with history and anthropology. The papers in the volume are grouped under three headings: the first four are methodological, the second three contain some results of empirical research and the last four are philosophical.
Описание: Food and cuisine are important subjects for historians across many areas of study. Food, after all, is one of the most basic human needs and a foundational part of social and cultural histories. This book delivers an unprecedented review of the state of historical research on food, endorsed by the American Historical Association.
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