The handbook of food research / edited by Anne Murcott, Warren Belasco, and Peter Jackson ; with a foreword by Sidney W. Mintz.

ISBN:

9781847889164

Title:

Author:

Murcott, Anne, editor.

Publication Information:

New York : Bloomsbury Academic, an imprint of Bloomsbury Pub., 2013.

Physical Description:

xxx, 649 pages ; 26 cm.

Contents:

A burgeoning field : introduction to The Handbook of Food Research / Anne Murcott -- Pt. 1. Historical essentials -- 1. The history of globalization and the food supply / Adrianne Bryant, Leigh Bush, and Richard Wilk -- 2. Rethinking the economic and social history of agriculture and food through the lens of food choice / Richard Le Heron -- 3. Feeding growing cities in the nineteenth and twentieth centuries : problems, innovations, and reputations / Peter Scholliers and Patricia van den Eeckhout -- 4. The historical development of industrial and domestic food technologies / Mónica Truninger -- 5. Social history of the science of food analysis and the control of adulteration / Peter J. Atkins -- 6. Representations of food production and consumption : cookbooks as historical sources / Kyri W. Claflin -- Pt. 2. Frameworks of provision : production and distribution -- 7. Contemporary food systems : managing the capitalist conundrum of food security and sustainability / Terry Marsden -- 8. Economics, food demand, and nutrition / Richard Tiffin and Matthew Jude Salois -- 9. Food chains / Bill Pritchard -- 10. Food and the audit society / Hugh Campbell -- 11. Environmental issues in agriculture : farming systems and ecosystem services / Michael Winter -- 12. Appellations and indications of origin, Terroir, and the social construction and contestation of place-named foods / Harry G. West -- 13. A critical turn in hospitality and tourism research? / Richard Mitchell and David Scott -- Pt. 3. Buying and eating -- 14. Food marketing / Marianne Elisabeth Lien and Eivind Jacobsen -- 15. Food retailing / Alan G. Hallsworth -- 16. The twenty-first-century "food consumer" : the emergence of consumer science / Helene Brembeck -- 17. Appetite and satiety - a psychobiological approach / John Blundell, Michelle Dalton, and Graham Finlayson -- 18. Sociology of food consumption / Lotte Holm -- 19. Meals : "eating in" and "eating out" / Alice P. Julier -- 20. Drinks : water, "soft," and alcoholic / Tom Brennan -- 21. Food and identity / Krishnendu Ray -- Pt. 4. Contemporary issues, problems, and policy -- 22. Hunger and famine worldwide / Ellen Messer -- 23. The politics of food and nutrition policies / David F. Smith -- 24. Risk and trust in the food supply / Unni Kjaernes -- 25. Food (in)security in the global "North" and "South" / Jane L. Midgley -- 26. Food and the media : production, representation, and consumption / Roger Dickinson -- 27. Eating disorders and obesity : symptoms of a modern world / Jane Ogden -- 28. Food waste / Catherine Alexander, Nicky Gregson, and Zsuzsa Gille.

Subject Term:

Food -- Research.

Nutrition -- Research.

Added Author:

Belasco, Warren James,

Jackson, Peter, 1955-,

Format:

Books

Publication Date:

2013

Publication Information:

New York : Bloomsbury Academic, an imprint of Bloomsbury Pub., 2013.

New York

Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc,

2013.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.30072 HAN	Week loan	1	Standard shelving location	Searching... Unknown

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Summary

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.

Author Notes

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.