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Food: The Key Concepts
Food: The Key Concepts
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- More about Food: The Key Concepts
Food: The Key Concepts is an interdisciplinary introduction to food studies, exploring consumer identity, convenience, price, and consequences, with case studies and summaries.
Format: Paperback / softback
Length: 176 pages
Publication date: 21 February 2019
Publisher: Bloomsbury Publishing PLC
Food: The Key Concepts is an engaging and comprehensive introduction to the field of food studies, designed to cater to novice readers. This multidisciplinary domain draws upon a wide range of disciplines, including sociology, anthropology, cultural studies, economics, politics, and agricultural science. To elucidate the complexities involved, Food: The Key Concepts simplifies food choices into three primary factors: consumer identity, convenience, and price, while also raising awareness of the impact of our consumption decisions. The book concludes with an exploration of two distinct future scenarios for meeting the global food demand: the technological fix, which relies on scientific advancements to address future food needs, and the anthropological fix, which aims to reshape our expectations and behaviors regarding food. Throughout the text, lively case studies are employed to illustrate the analysis, accompanied by bulleted chapter summaries, questions, and guides to further reading. This resource is an invaluable tool for students, scholars, and anyone interested in gaining a deeper understanding of the complex world of food.
Weight: 284g
Dimension: 233 x 158 x 14 (mm)
ISBN-13: 9781350114029
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