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Sociology on the menu : an invitation to the study of food and society

Autor: Alan Beardsworth; Teresa Keil
Editorial: London ; New York : Routledge, 1997.
Edición/Formato:   Libro impreso : Inglés (eng)Ver todas las ediciones y todos los formatos
Base de datos:WorldCat
Resumen:
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 to thinking about the apparently mundane, everyday act of eating. Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It  Leer más
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Detalles

Persona designada: Ernährung
Tipo de material: Recurso en Internet
Tipo de documento Libro, Recurso internet
Todos autores / colaboradores: Alan Beardsworth; Teresa Keil
ISBN: 0415114241 9780415114240 041511425X 9780415114257
Número OCLC: 34598178
Descripción: x, 277 pages ; 23 cm
Contenido: pt. 1. The social dimensions of the food system. The origins of human subsistence --
The making of the modern food system --
Sociological perspectives on food and eating --
pt. 2. The social organization of eating. Food, family, and community --
Eating out --
pt. 3. Food, health and well-being. Changing conceptions of diet and health --
Food risks, anxieties, and scares --
Dieting, fat, and body image --
pt. 4. Patterns of preference and avoidance. The mysterious meanings of meat --
The vegetarian option --
Sugar and confectionery : sweetness in the human diet --
Epilogue.
Responsabilidad: Alan Beardsworth and Teresa Keil.

Resumen:

Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system it encourages us to consider new ways of  Leer más

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"The major strength of this book is in its breadth of coverage and the way it considers the food system as an integrated whole, drawing on political adn economic, as well as historical, social, Leer más

 
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