Introducing the sociology of food and eating, Murcott, Anne (soas, University Of London, Uk)
Автор: Philip McMichael Название: Development and Social Change: A Global Perspective ISBN: 1452275904 ISBN-13(EAN): 9781452275901 Издательство: Sage Publications Рейтинг: Цена: 12355.00 р. Наличие на складе: Поставка под заказ.
Описание: Philip McMichael describes a world undergoing profound social, political, and economic transformations, from the post-World War II era through the present. He tells a story of development in four parts - colonialism, developmentalism, globalization, and sustainability - that shows how the global development “project” has taken different forms from one historical period to the next. Throughout the text, the underlying conceptual framework is that development is a political construct, created by dominant actors (states, multilateral institutions, corporations and economic coalitions) and based on unequal power arrangements. While rooted in ideas about progress and prosperity, development also produces crises that threaten the health and well-being of millions of people, and sparks organized resistance to its goals and policies. Frequent case studies make the intricacies of globalization concrete, meaningful, and clear.
Описание: Stephen K. Sanderson s latest book recaptures a scientific theoretical sociology, one whose fundamental aim is the formulation of real theories that can be empirically tested.
Автор: Jean-Pierre Poulain Название: The Sociology of Food: Eating and the Place of Food in Society ISBN: 1472586212 ISBN-13(EAN): 9781472586216 Издательство: Bloomsbury Academic Рейтинг: Цена: 4275.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food.
Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food - including cooking and eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food - the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years. Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.
Автор: Murcott, Anne (soas, University Of London, Uk) Название: Introducing the sociology of food and eating ISBN: 1350022020 ISBN-13(EAN): 9781350022027 Издательство: Bloomsbury Academic Рейтинг: Цена: 12672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally.
Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society.
Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.
Автор: Arensberg Название: Introducing Social Change ISBN: 1138526347 ISBN-13(EAN): 9781138526341 Издательство: Taylor&Francis Рейтинг: Цена: 22202.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The development of industry in Europe and the United States has resulted in great marvels of production
Автор: Browning Название: Economics of the Family ISBN: 0521795397 ISBN-13(EAN): 9780521795395 Издательство: Cambridge Academ Рейтинг: Цена: 8395.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book provides a comprehensive, modern and self-contained account of the research in the growing area of family economics. It is intended for graduate students in economics and for researchers in other fields interested in the economic approach to the family.
Eating Right in America is a powerful critique of dietary reform in the United States from the late nineteenth-century emergence of nutritional science through the contemporary alternative food movement and campaign against obesity. Charlotte Biltekoff analyzes the discourses of dietary reform, including the writings of reformers, as well as the materials they created to bring their messages to the public. She shows that while the primary aim may be to improve health, the process of teaching people to "eat right" in the U.S. inevitably involves shaping certain kinds of subjects and citizens, and shoring up the identity and social boundaries of the ever-threatened American middle class. Without discounting the pleasures of food or the value of wellness, Biltekoff advocates a critical reappraisal of our obsession with diet as a proxy for health. Based on her understanding of the history of dietary reform, she argues that talk about "eating right" in America too often obscures structural and environmental stresses and constraints, while naturalizing the dubious redefinition of health as an individual responsibility and imperative.
Автор: Jean-Pierre Poulain Название: The Sociology of Food: Eating and the Place of Food in Society ISBN: 1472586204 ISBN-13(EAN): 9781472586209 Издательство: Bloomsbury Academic Рейтинг: Цена: 19008.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food.
Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food - including cooking and eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food - the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years.
Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.
Автор: Emma-Jayne Abbots Название: The Agency of Eating: Mediation, Food and the Body ISBN: 1472598547 ISBN-13(EAN): 9781472598547 Издательство: Bloomsbury Academic Рейтинг: Цена: 11880.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Deciding what to eat and how to eat it are two of the most basic acts of everyday life. Yet every choice also implies a value judgement: ‘good’ foods versus ‘bad’, ‘proper’ and ‘improper’ ways of eating, and 'healthy' and 'unhealthy' bodies. These food decisions are influenced by a range of social, political and economic bioauthorities, and mediated through the individual 'eating body'. This book is unique in the cultural politics of food in its exploration of a range of such bioauthorities and in its examination of the interplay between them and the individual eating body. No matter whether they are accepted or resisted, our eating practices and preferences are shaped by, and shape, these agencies. Abbots places the body, materiality and the non-human at the heart of her analysis, interrogating not only how the individual’s embodied eating practices incorporate and reject the bioauthorities of food, but also how such authorities are created by the individual act of eating. Drawing on ethnographic case studies from across the globe, The Agency of Eating provides an important analysis of the power dynamics at play in the contemporary food system and the ways in which agency is expressed and bounded. This book will be of great benefit to any with an interest in food studies, anthropology, sociology and human geography.
Название: Eating Traditional Food ISBN: 0367029839 ISBN-13(EAN): 9780367029838 Издательство: Taylor&Francis Рейтинг: Цена: 7042.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book demonstrates that traditionality as attributed to foods goes beyond the notions of heritage and authenticity under which it is commonly formulated. Through case studies the complexity behind the attribution of the term `traditional` to food is explored.
Описание: . Provides all the evidence anyone needs to understand the problems with our current food system. Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University . A hugely informative book, stocked full of careful analysis. Amy Best, Associate Professor of Sociology, George Mason University"
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