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The globalization of food

Author: Debra L Gimlin; David Inglis
Publisher: London : Bloomsbury, 2013
Edition/Format:   Print book : English : English edView all editions and formats
Summary:
4e de couv.: The Globalization of Food provides a comprehensive guide to all of the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board-rooms to the fields of the Developing World, the book examines the most important sites and processes involved in changing the ways people all across the planet  Read more...
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Genre/Form: [Études diverses]
Document Type: Book
All Authors / Contributors: Debra L Gimlin; David Inglis
ISBN: 1845208161 184520820X 9781845208165 9781845208202
OCLC Number: 1041307899
Notes: PART I : Globalization and food: key issues. 1. Food globalizations: ironies and ambivalences of food, cuisine and globality / David Inglis and Debra Gimlin. PART II : Food globalizations: production and distribution. 2. Slow food and the politics of "virtuous globalization" / Alison Leitch. 3. Standards, science and scale: the case of Tasmanian Atlantic salmon / Marianne Elisabeth Lien. 4. Virtue and valorization: "local food" in the United States and France / Michaela DeSoucey and Isabelle Téchoueyres. 5. Quality conventions and governance in the wine trade: a global value chain approach / Stefano Ponte. 6. Food systems and the local trap / Branden Born and Mark Purcell. 7. Fairtrade food: connecting producers and consumers / Caroline Wright. Part III : Food globalizations: preparation and consumption. 8. the national and cosmopolitan in cuisine: constructing America through gourmet food writing / Josée Johnston, Shyon Baumann and Kate Cairns. 9. Difference on the menu: neophilia, neophobia and globalization / Richard Wilk. 10. Eating your way to global citizenship / Danielle Gallegos. 11. Exotic restaurants and expatriate home cooking: Indian food in Manhattan / Krishnendu Ray. 12. Globalization and the challenge og variety: a comparison of eating in Britain and France / Alan Warde. 13. Hispanic foodways in the San Luis Valley of Colorado: the local, global, hybrid and processed Fourth of July Feast / Carole Counihan. 14. Globalization and obesity / Jeffery Sobal and Wm. Alex McIntosh. 15. "Is it real food?": who benefits from globalization in Tanzania and India? / Pat Caplan.
Description: viii, 296 p.
Responsibility: edited by David Inglis and Debra Gimlin.

Abstract:

4e de couv.: The Globalization of Food provides a comprehensive guide to all of the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board-rooms to the fields of the Developing World, the book examines the most important sites and processes involved in changing the ways people all across the planet eat today. Rich in detail, expansive in scope and ambitious in coverage, The Globalization of Food forcefully demonstrates the central role of food in many of the crucial and most controversial social and political issues of the 21st century. The Globalization of Food:- Investigates the multiple ways in which globalization and food are interrelated- Spans established and emerging schools of thought in the field- Covers a broad range of examples and case studies from around the globe- Analyses the key controversies and dilemmas created by food globalization- Features contributions from leading experts in a range of disciplines.

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