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The sociology of food : eating, diet, and culture / Stephen Mennell, Anne Murcott, Anneke H. van Otterloo.

By: Contributor(s): Material type: TextTextLanguage: English, French Series: Current sociology (Paris, France) ; v. 40, no. 2.Publisher: London ; Newbury Park, Calif. : Sage, 1992Description: vii, 150 pages ; 23 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0803988397
  • 9780803988392
  • 0803988389
  • 9780803988385
Subject(s): Additional physical formats: Online version:: Sociology of food.DDC classification:
  • 394.12 23
LOC classification:
  • GT2855 .M46 1992
Partial contents:
1. Introduction: Significance and Theoretical Orientations. Food among the Sociological Classics. Theoretical Approaches to the Sociology of Food and Eating -- 2. The Development of Culinary Cultures -- 3. Ethnological Food Research. Ethnological Contributions. Histoire des mentalites. Anthropological Approaches -- 4. Nutritional Trends. The Development of Nutritional Science and Cognate Disciplines. Research on Food Consumption and Eating Habits. Trends in Nutritional Policies -- 5. Beliefs and Practices About Food and Health: The Lay Perspective -- 6. Eating Disorders. The Long-term Civilising of Appetite? Why Women? -- 7. Patterns of Food Consumption. Class. Sex. Age -- 8. Shortage and Plenty. From Shortage to Plenty in Past and Present. Fasting and Feasting. Food and Social Inequality: Old and New Deprivation, in Contemporary Western Countries -- 9. Food Technology and Its Impact. Industrialisation of Agricultural and Artisan Food Production. Distribution. Preparation and Consumption. Recent Developments in Food Technology. Implications for Contemporary Consumers and Consumption -- 10. The Impact on Food of Colonialism and Migration. Travelling Foodstuffs and Early Colonial Eating Habits. Industrialisation and Empire-building. The Rise of Immigrant Cuisines -- 11. The Public Sphere: Professional Cooks and Eating Outside the Home. Gastronomes and Gastronomy.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 394.12 MEN (Browse shelf(Opens below)) 1 Available A530926B

"Published in association with the International Sociological Association"--Cover, p. 4.

Includes bibliographical references (pages 120-146) and index.

1. Introduction: Significance and Theoretical Orientations. Food among the Sociological Classics. Theoretical Approaches to the Sociology of Food and Eating -- 2. The Development of Culinary Cultures -- 3. Ethnological Food Research. Ethnological Contributions. Histoire des mentalites. Anthropological Approaches -- 4. Nutritional Trends. The Development of Nutritional Science and Cognate Disciplines. Research on Food Consumption and Eating Habits. Trends in Nutritional Policies -- 5. Beliefs and Practices About Food and Health: The Lay Perspective -- 6. Eating Disorders. The Long-term Civilising of Appetite? Why Women? -- 7. Patterns of Food Consumption. Class. Sex. Age -- 8. Shortage and Plenty. From Shortage to Plenty in Past and Present. Fasting and Feasting. Food and Social Inequality: Old and New Deprivation, in Contemporary Western Countries -- 9. Food Technology and Its Impact. Industrialisation of Agricultural and Artisan Food Production. Distribution. Preparation and Consumption. Recent Developments in Food Technology. Implications for Contemporary Consumers and Consumption -- 10. The Impact on Food of Colonialism and Migration. Travelling Foodstuffs and Early Colonial Eating Habits. Industrialisation and Empire-building. The Rise of Immigrant Cuisines -- 11. The Public Sphere: Professional Cooks and Eating Outside the Home. Gastronomes and Gastronomy.

Machine converted from AACR2 source record.

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