GT2850

(Classe)

VIUpersone137


Trovati 3 documenti.

Sociology on the menu
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Libri Moderni

Beardsworth, Alan <1945->

Sociology on the menu : an invitation to the study of food and society / Alan Beardsworth and Teresa Keil.

New York : Routledge, 1997.

  • Non prenotabile
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Abstract: Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. This book provides a broad conceptual framework, based on the proposition that the food systems and food consumption patterns of contemporary western societies are the products of the complex interplay of the social forces of change and innovation on the one hand and on those which engender stability and continuity. The main areas covered include the origins of human subsistence, the development of the modern food system, food and the family, eating out, diet and health, food risks and food scares, dieting and the body image, the meanings of meat, vegetarianism and the role of sweetness in the human diet. Sociology on the Menu provides a comprehensive overview of the multidisciplinary literature, focusing on key texts and studies to help students identify the main themes. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.

Food and culture
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Libri Moderni

Counihan, Carole

Food and culture : a reader / edited by Carole Counihan and Penny Van Esterik.

3rd ed.

New York : Routledge, c2013.

  • Non prenotabile
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Food and cultural studies
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Libri Moderni

Ashley, Bob <1946->

Food and cultural studies / Bob Ashley ... [et al.].

New York : Routledge, 2004.

Studies in consumption and markets

Abstract: What and how we eat are two of the most persistent choices we face in everyday life. Whatever we decide on though, and however mundane our decisions may seem, they will be inscribed with information both about ourselves and about our positions in the world around us. Yet, food has only recently become a significant and coherent area of inquiry for cultural studies and the social sciences. Food and Cultural Studies re-examines the interdisciplinary history of food studies from a cultural studies framework, from the semiotics of Barthes and the anthropology of Levi-Strauss to Elias' historical analysis and Bourdieu's work on the relationship between food, consumption and cultural identity. The authors then go on to explore subjects as diverse as food and nation, the gendering of eating in, the phenomenon of TV chefs, the ethics of vegetarianism and food, risk and moral panics.