Items related to The Handbook of Food Research
Synopsis
The last twenty years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field.
This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done, as well as pointing them towards what should be done and, above all, illustrating what counts as research well done.
history.
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Book Description
This handbook is essential reference for scholars needing a comprehensive overview into research on the social, political, economic, psychological, geographical and historical aspects of food.
About the Author
Anne Murcott is Professorial Research Associate, Food Studies Centre, Department of Anthropology, SOAS and Honorary Professor, School of Sociology & Social Policy, University of Nottingham, UK. Among her books is The Sociology of Food: Eating, Diet and Culture (with Stephen Mennell and Anneke van Otterloo). In 2009 she received an honorary doctorate from the University of Uppsala.
Warren Belasco is Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. He is the author of Appetite for Change: How the Counterculture Took on the Food Industry, Meals to Come: A History of the Future of Food, and Food: The Key Concepts. He has edited Food Nations: Selling Taste in Consumer Societies (with Philip Scranton), and Food Chains: From Farmyard to Shopping Cart (with Roger Horowitz).
Peter Jackson is Professor of Human Geography at the University of Sheffield, UK. He has edited several books including Changing Families, Changing Food and he is the lead author of Food Words: Essays in Culinary Culture.
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- PublisherBloomsbury Academic
- Publication date2013
- ISBN 10 1847889166
- ISBN 13 9781847889164
- BindingHardcover
- Number of pages680
- EditorAnne Murcott, Warren Belasco, Peter Jackson
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