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Food studies : an introduction to research methods / Jeff Miller and Jonathan Deutsch.

By:

Miller, Jeff (Jeffrey P.) [author.]

Contributor(s):

Deutsch, Jonathan, 1977- [author.]

Material type: Text

TextPublisher: Oxford ; New York : Berg Publishers, 2009Edition: English editionDescription: 219 pages ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

1845206800
9781845206802
1845206819
9781845206819

Subject(s):

Food -- Research

DDC classification:

641.5072 22

LOC classification:

TX367 .M55 2010

Summary: "This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research"--Provided by publisher.

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Book	City Campus City Campus Main Collection	641.5072 MIL (Browse shelf(Opens below))	1	Available		A454532B

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Includes bibliographical references (pages 205-213) and index.

"This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research"--Provided by publisher.

Machine converted from AACR2 source record.

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