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Around the world, food has probably never been as safe as it is
today. However, periodic crises have aroused consumer anxiety and
contributed to a general lack of confidence in the agro-industrial
system. The diverse nature of these crises increases governments'
and industry difficulties in predicting and tackling them. This
book addresses the relations between risk and food theoretically
and empirically through case studies from Japan and China. Part I
of the book examines the interaction between theoretical aspects
and decision-making. The book theorizes the links between food and
risk and analyses the decision-making process in light of risks and
governance. The relationship between food risks, governance systems
and economic decisions is assessed to explore ideas such as the
"pact of nutrition" and the theory of weak signals. Part II
examines case studies from China and Japan in the aftermaths of
recent crises such as the milk powder scandal in China and food
safety following the Fukushima nuclear accident and tsunami in
Japan. This book will be an important resource for scholars,
academics and policy-makers in the fields of sociology, economics,
food studies, Chinese studies and Japanese studies and theories of
risks and safety.
Around the world, food has probably never been as safe as it is
today. However, periodic crises have aroused consumer anxiety and
contributed to a general lack of confidence in the agro-industrial
system. The diverse nature of these crises increases governments'
and industry difficulties in predicting and tackling them. This
book addresses the relations between risk and food theoretically
and empirically through case studies from Japan and China. Part I
of the book examines the interaction between theoretical aspects
and decision-making. The book theorizes the links between food and
risk and analyses the decision-making process in light of risks and
governance. The relationship between food risks, governance systems
and economic decisions is assessed to explore ideas such as the
"pact of nutrition" and the theory of weak signals. Part II
examines case studies from China and Japan in the aftermaths of
recent crises such as the milk powder scandal in China and food
safety following the Fukushima nuclear accident and tsunami in
Japan. This book will be an important resource for scholars,
academics and policy-makers in the fields of sociology, economics,
food studies, Chinese studies and Japanese studies and theories of
risks and safety.
A classic text about the social study of food, this is the first
English language edition of Jean-Pierre Poulain's seminal work.
Tracing the history of food scholarship, The Sociology of Food
provides an overview of sociological theory and its relevance to
the field of food. Divided into two parts, Poulain begins by
exploring the continuities and changes in the modern diet. From the
effect of globalization on food production and supply, to evolving
cultural responses to food - including cooking and eating
practices, the management of consumer anxieties, and concerns over
obesity and the medicalization of food - the first part examines
how changing food practices have shaped and are shaped by wider
social trends. The second part provides an overview of the
emergence of food as an academic focus for sociologists and
anthropologists. Revealing the obstacles that lay in the way of
this new field of study, Poulain shows how the discipline was first
established and explains its development over the last forty years.
Destined to become a key text for students and scholars, The
Sociology of Food makes a major contribution to food studies and
sociology. This edition features a brand new chapter focusing on
the development of food studies in the English-speaking world and a
preface, specifically written for the edition.
A classic text about the social study of food, this is the first
English language edition of Jean-Pierre Poulain's seminal work.
Tracing the history of food scholarship, The Sociology of Food
provides an overview of sociological theory and its relevance to
the field of food. Divided into two parts, Poulain begins by
exploring the continuities and changes in the modern diet. From the
effect of globalization on food production and supply, to evolving
cultural responses to food - including cooking and eating
practices, the management of consumer anxieties, and concerns over
obesity and the medicalization of food - the first part examines
how changing food practices have shaped and are shaped by wider
social trends. The second part provides an overview of the
emergence of food as an academic focus for sociologists and
anthropologists. Revealing the obstacles that lay in the way of
this new field of study, Poulain shows how the discipline was first
established and explains its development over the last forty years.
Destined to become a key text for students and scholars, The
Sociology of Food makes a major contribution to food studies and
sociology. This edition features a brand new chapter focusing on
the development of food studies in the English-speaking world and a
preface, specifically written for the edition.
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