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  • Economics of Food
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Spices and Flavorings

Hansjörg Küster

Hansjörg Küster

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Plants possess a wealth of different chemical ingredients, ranging from substances with simple structures to very complicated ones, such as terpene or benzoic derivatives. Some are poisonous, others are important raw materials...

Soils and Commodification

Salvatore Engel-Di Mauro

Salvatore Engel-Di Mauro

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and

Levi Van Sant

Levi Van Sant

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Thinking with Soils : Material Politics and Social Theory

Bloomsbury Academic, 2020

Book chapter

...Introduction Selling soils is now part of everyday fare. Or, at least, soil is what is claimed to be sold. The deed is often spread out for us as displays of tidy bags of topsoil or peat for gardens or landscaping. One even hears talk...

Authenticity

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...While in most spheres of life, “authenticity” is considered an overwhelmingly positive trait, providing one of the philosophical foundations for exercising ethical judgment (cf. Trilling 1972; Taylor 1992), the term is regarded...

Conclusion: A Cuisine of Scarcity

Carol Helstosky

Carol F. Helstosky is Assistant Professor of European History at the University of Denver. Author affiliation details are correct at time of print publication.

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Garlic and Oil : Politics and Food in Italy

Berg, 2004

Book chapter

...This book has examined the impact of politics on Italian consumers’ food choices by highlighting the role of the national government. It is curious, perhaps, that this analysis turns on the activities of Italian government, which has...

Introduction

Alexander Nützenadel

Alexander Nuetzenadel is Chair of European Economic and Social History at the Europa-Universität Viadrina Frankfurt (Oder). Author affiliation details are correct at time of print publication.

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Frank Trentmann

Frank Trentmann is Professor of Modern History at Birkbeck College, University of London, and Director of the Cultures of Consumption research programme, co-funded by the Economic and Social Research Council (ESRC) and the Arts and Humanities Research Council (AHRC). Author affiliation details are correct at time of print publication.

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Food and Globalization : Consumption, Markets and Politics in the Modern World

Berg, 2008

Book chapter

...Food and globalization are inseparable. Since ancient times long-distance trade has involved staple foods and luxury products such as wine, tea, coffee, rice, spices and dried fish. Securing greater access to food was a driving force behind...

Commodities

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Karl Marx once famously remarked that a commodity appears at first sight to be a “very trivial thing” but that further analysis showed it to be of bewildering complexity, “full...

Markets

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Markets © Angela Meah. Markets are places where goods are exchanged for money or traded via other means such as bartering. Many of the world’s oldest markets were food markets, associated with the spice...

Northern Europe – Germany and Surrounding Regions

Hansjörg Küster

Hansjörg Küster

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The majority of foods found in modern northern Europe – which includes the lands around the North Sea and the Baltic Sea and those of northern Alpine region – are not indigenous to the area. It is here, however, that one of the most stable...

Competing Discourses and the Work of Food Shopping

Shelley L. Koch

Shelley L. Koch is Visiting Assistant Professor of Sociology and Assistant Director of the Masters of Arts program in Community and Organizational Leadership at Emory & Henry College in Emory, Virginia, USA. Author affiliation details are correct at time of print publication.

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A Theory of Grocery Shopping : Food, Choice and Conflict

Berg, 2012

Book chapter

...In 2008, a few months after I completed the data collection for this research, the worst economic collapse since the Great Depression occurred. Although it has been officially over since 2009, the consequences for Americans are so deep...

Consumption

Helene Brembeck

Helene Brembeck

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...In mainstream economics, consumption conventionally refers to the final use of goods and services by a consumer until the point of disposal. Consumption is simply where things end up after all the interesting activities that take place...