Sociology on the menu : an invitation to the study of food and society / Alan Beardsworth and Teresa Keil.

ISBN:

9780203428719

Title:

Author:

Beardsworth, Alan, 1945- author.

Personal Author:

Beardsworth, Alan, 1945- author.

Publication Information:

London ; New York : Routledge, 1997.

Physical Description:

1 online resource (x, 277 pages)

Contents:

pt. 1. The social dimensions of the food system -- pt. 2. The social organization of eating -- pt. 3. Food, health and well-being -- pt. 4. Patterns of preference and avoidance.

Local Note:

eBooks on EBSCOhost

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Format:

Electronic Resources

Electronic Access:

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Publication Date:

1997

Publication Information:

London ; New York : Routledge, 1997.

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Shelf Number	Material Type	Copy	Shelf Location	Status
391.1 20	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Sociology on the Menu is an accessible introduction to the sociology of food. Highlighting the social and cultural dimensions of the human food system, from production to consumption, it encourages us to consider new ways of thinking about the apparently mundane, everyday act of eating. The main areas covered include:
* The origins of human subsistence and the development of the modern food system
* Food, the family and eating out
* Diet, health and the body image
* The meanings of meat and vegetarianism.
Sociology on the Menu provides a comprehensive overview of the literature, particularly helpful in this interdisciplinary field. It focuses on key texts and studies to help students identify major concerns and themes for further study. It urges us to re-appraise the taken for granted and familiar experiences of selecting, preparing and sharing food and to see our own habits and choices, preferences and aversions in their broader cultural context.

Preface	p. x
Introduction	p. 1
Part I The Social Dimensions of the Food System	p. 11
1 The Origins of Human Subsistence	p. 13
2 The Making of the Modern Food System	p. 32
3 Sociological Perspectives on Food and Eating	p. 47
Part II The Social Organization of Eating	p. 71
4 Food, Family and Community	p. 73
5 Eating Out	p. 100
Part III Food, Health and Well-Being	p. 123
6 Changing Conceptions of Diet and Health	p. 125
7 Food Risks, Anxieties and Scares	p. 150
8 Dieting, Fat and Body Image	p. 173
Part IV Patterns of Preference and Avoidance	p. 191
9 The Mysterious Meanings of Meat	p. 193
10 The Vegetarian Option	p. 218
11 Sugar and Confectionery	p. 242
Epilogue	p. 254
Bibliography	p. 260
Author Index	p. 271
Subject Index	p. 275

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