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Featuring the work of some of the most established scholars in the food studies field, Food Nations looks at the connections between food, culture, and commerce. The essays in this collection pick at what we eat for all its ideological and political implications, such as Foodscapes in Los Angeles, the politics of the California avocado, or the cultural subtext of baby food.
Featuring the work of some of the most established scholars in the food studies field, Food Nations looks at the connections between food, culture, and commerce. The essays in this collection pick at what we eat for all its ideological and political implications, such as Foodscapes in Los Angeles, the politics of the California avocado, or the cultural subtext of baby food.
Food: The Key Concepts presents an exciting, coherent and
interdisciplinary introduction to food studies for the beginning
reader. Food Studies is an increasingly complex field, drawing on
disciplines as diverse as Sociology, Anthropology and Cultural
Studies at one end and Economics, Politics and Agricultural Science
at the other. In order to clarify the issues, Food: The Key
Concepts distills food choices down to three competing
considerations: consumer identity; matters of convenience and
price; and an awareness of the consequences of what is consumed.
The book concludes with an examination of two very different future
scenarios for feeding the world's population: the technological
fix, which looks to science to provide the solution to our future
food needs; and the anthropological fix, which hopes to change our
expectations and behaviors. Throughout, the analysis is illustrated
with lively case studies. Bulleted chapter summaries, questions and
guides to further reading are also provided.
In recent years, the integrity of food production and
distribution has become an issue of wide social concern. The media
frequently report on cases of food contamination as well as on the
risks of hormones and cloning. Journalists, documentary filmmakers,
and activists have had their say, but until now a survey of the
latest research on the history of the modern food-provisioning
system--the network that connects farms and fields to supermarkets
and the dining table--has been unavailable. In "Food Chains,"
Warren Belasco and Roger Horowitz present a collection of
fascinating case studies that reveal the historical underpinnings
and institutional arrangements that compose this system.The dozen
essays in "Food Chains" range widely in subject, from the pig,
poultry, and seafood industries to the origins of the shopping
cart. The book examines what it took to put ice in
nineteenth-century refrigerators, why Soviet citizens could buy ice
cream whenever they wanted, what made Mexican food popular in
France, and why Americans turned to commercial pet food in place of
table scraps for their dogs and cats. "Food Chains" goes behind the
grocery shelves, explaining why Americans in the early twentieth
century preferred to buy bread rather than make it and how
Southerners learned to like self-serve shopping. Taken together,
these essays demonstrate the value of a historical perspective on
the modern food-provisioning system.
Food: The Key Concepts presents an exciting, coherent and
interdisciplinary introduction to food studies for the beginning
reader. Food Studies is an increasingly complex field, drawing on
disciplines as diverse as Sociology, Anthropology and Cultural
Studies at one end and Economics, Politics and Agricultural Science
at the other. In order to clarify the issues, Food: The Key
Concepts distills food choices down to three competing
considerations: consumer identity; matters of convenience and
price; and an awareness of the consequences of what is consumed.
The book concludes with an examination of two very different future
scenarios for feeding the world's population: the technological
fix, which looks to science to provide the solution to our future
food needs; and the anthropological fix, which hopes to change our
expectations and behaviors. Throughout, the analysis is illustrated
with lively case studies. Bulleted chapter summaries, questions and
guides to further reading are also provided.
"Warren Belasco is a witty, wonderfully observant guide to the
hopes and fears that every era projects onto its culinary future.
This enlightening study reads like time-travel for foodies."--Laura
Shapiro, author of "Something From the Oven: Reinventing Dinner in
1950s America"
"In his insightful look at human imaginings about their food and
its future sufficiency, Warren Belasco makes use of everything from
academic papers, films, and fiction to journalism, advertising and
world's fairs to trace a pattern of public concern over two
centuries. His wide-ranging scholarship humbles all would-be
futurists by reminding us that ours is not the first generation,
nor is it likely to be the last, to argue inconclusively about
whether we can best feed the world with more spoons, better manners
or a larger pie. Truly painless education; a wonderful read!"--Joan
Dye Gussow, author "This Organic Life"
"Warren Belasco serves up an intellectual feast, brilliantly
dissecting two centuries of expectations regarding the future of
food and hunger. "Meals to Come" provides an essential guide to
thinking clearly about the worrisome question as to whether the
world can ever be adequately and equitably fed."--Joseph J. Corn,
co-author of "Yesterday's Tomorrows: Past Visions of the American
Future"
"This astute, sly, warmly human critique of the basic belly issues
that have absorbed and defined Americans politically, socially, and
economically for the past 200 years is a knockout. Warren Belasco's
important book, crammed with knowledge, is absolutely necessary for
an understanding of where we are now."--Betty Fussell, author of My
"Kitchen Wars"
The last 20 years have seen a burgeoning of social scientific and
historical research on food. The field has drawn in experts to
investigate topics such as: the way globalisation affects the food
supply; what cookery books can (and cannot) tell us; changing
understandings of famine; the social meanings of meals - and many
more. Now sufficiently extensive to require a critical overview,
this is the first handbook of specially commissioned essays to
provide a tour d'horizon of this broad range of topics and
disciplines. The editors have enlisted eminent researchers across
the social sciences to illustrate the debates, concepts and
analytic approaches of this widely diverse and dynamic field. This
volume will be essential reading, a ready-to-hand reference book
surveying the state of the art for anyone involved in, and actively
concerned about research on the social, political, economic,
psychological, geographic and historical aspects of food. It will
cater for all who need to be informed of research that has been
done and that is being done.
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