Food (Critical Concepts in the Social Sciences)

In the last five years or so, there has been a huge explosion of scholarly work on the history of food and, likewise, pressing problems such as food scares and genetic modification, as well as anorexia and obesity, have become increasingly present in the public consciousness.

Drawing on a wide variety of disciplines, this fascinating four-volume collection covers anthropology, sociology, psychology, history, cultural history, land economy, and, outside of the arts and social sciences, disciplines such as health sciences and health economics. An engaging and comprehensive reference, it is undoubtedly a highly useful resource for both student and scholar alike.

David Inglis is senior lecturer in social theory and sociology of culture at Aberdeen. He has published various books and edited collections on general sociology and the sociology of aesthetics, sport and the body, including several Major Work collections: The Body: Critical Concepts in Sociology (2003), Nature: Critical Concepts in Sociology (published this month), Animals and Society: Critical Concepts in the Social Sciences (publishing early 2006) and Stratification: Critical Concepts in Sociology (due 2006).

He is Chair of the BSA Scottish Forum.