Globalization has become perhaps the most central--and one of the
most contested--terms in the social sciences in the present day. If
one wishes to understand the conditions in which different groups
of people live today, it seems increasingly impossible to ignore
the aspects of those conditions that are seen to be characterized,
or influenced, by "global" forces, movements and phenomena.
Regarding particular phenomena, no matter how apparently "local" or
parochial in nature, as being located within "global" flows or
systems or structures, seems today to be a very necessary component
of any effective sort of social investigation. Many social
scientific scholars in the last decade or so have engaged in a
"global turn" in their thinking, investigating key areas and facets
of human life--such as work, economy, cities, politics, and
media--in terms of how these are being affected, influenced and
changed by (what can be taken to be) "globalizing forces." Themes
of inter-societal, trans-societal and cross-planetary connections,
structures, processes and movements are increasingly central across
the social sciences, including sociology, anthropology, geography,
political science, economics, international relations, and many
humanities disciplines too. Moreover, such themes--and the
controversies and polemics often attached to them--have become
common currency in many spheres outside the academy, with
politicians, businesspeople, political activists and citizens of
all varieties taking up ideas associated with "globalization," and
deploying them both to make sense of, and also sometimes to try to
change, the world around them. This book covers the issues of
globalization as they relate to food. Contributors include Carole
Counihan, Alan Warde, Pat Caplan, Alex McIntosh, Rick Wilk, Jeff
Sobal, Marianne Lien and Krishnendu Ray.
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