Food / The Key Concepts (PDF)
The Key Concepts
(Sprache: Englisch)
Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural...
sofort als Download lieferbar
eBook (pdf)
Fr. 31.90
inkl. MwSt.
- Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Food / The Key Concepts (PDF)“
Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other.
In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors.
Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.
In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors.
Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.
Autoren-Porträt von Warren Belasco
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).
Bibliographische Angaben
- Autor: Warren Belasco
- 2008, 1. Auflage, 176 Seiten, Englisch
- Verlag: Bloomsbury UK
- ISBN-10: 1847884571
- ISBN-13: 9781847884572
- Erscheinungsdatum: 01.09.2008
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Grösse: 0.91 MB
- Mit Kopierschutz
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Kommentar zu "Food / The Key Concepts"
0 Gebrauchte Artikel zu „Food / The Key Concepts“
| Zustand | Preis | Porto | Zahlung | Verkäufer | Rating |
|---|
Schreiben Sie einen Kommentar zu "Food / The Key Concepts".
Kommentar verfassen