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Epilogue

Anne Murcott

Anne Murcott is Honorary Professorial Research Associate, Food Studies Centre, Department of Anthropology, SOAS University of London, Professor Emerita, London South Bank University and Honorary Professor, School of Sociology and Social Policy, University of Nottingham. Among her books is The Sociology of Food: Eating, Diet and Culture (with Stephen Mennell and Anneke van Otterloo). In 2009 she received an honorary doctorate from the University of Uppsala. Author affiliation details are correct at time of print publication.

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The Politics of Food

Berg, 2004

Book chapter

...Introduction Both food and politics are fundamentals in human society . . . Without food an individual eventually dies; if too many do so, whole groups die out . . . Power, and its (mal)distribution, is an ever-present feature...

Introduction: Food and Animal Welfare

Henry Buller

Henry Buller is Professor of Geography at the University of Exeter, UK. Author affiliation details are correct at time of print publication.

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and

Emma Roe

Emma Roe is Associate Professor in Human Geography at the University of Southampton, UK. Author affiliation details are correct at time of print publication.

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Food and Animal Welfare

Bloomsbury Academic, 2018

Book chapter

...We largely take farm animals’ lives (and deaths) for granted when we eat them and their products. For most of us, meat, egg and dairy consumption has become so distinct – geographically, morally, aesthetically – from livestock...

Ingredients Statement

John F. Mariani

John Mariani began his career as a journalist at New York magazine in 1973. Since then, he has become one of America’s premier food writers. He is a columnist for Esquire and Bloomberg News, was nominated three times for the James Beard Journalism Award, and is the author of several highly regarded books on food, including Mariani’s Coast-to-Coast Dining Guide, America Eats Out (winner of the IACP Julia Child Cookbook Award for reference), and, most recently, How Italian Food Conquered the World. He is also the author of The Dictionary of Italian Food and Drink and editor of Italian Cuisine: Basic Cooking Techniques, the primary Italian cooking textbook of the Culinary Institute of America. Author affiliation details are correct at time of print publication.

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The Encyclopedia of American Food and Drink

Bloomsbury USA, 2013

Book chapter

...A listing on a food product’s label, mandated by the Federal Trade Commission, that must include the ingredients in order of predominance—that is, the most abundant ingredient must be listed first...

Labeling

Richard Milne

Richard Milne

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Labelling © Angela Meah. In North America, Europe, and beyond, debates about labels for nutritional content, country of origin, fair trade, food miles, expiry dates...

Farming

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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and

Richard Lee

Richard Lee

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Farming © Angela Meah. Farming encompasses a wide variety of organized land- or marine-based activities...

Waste

Matt Watson

Matt Watson

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Waste © Angela Meah. Waste is matter that has crossed a contingent cultural line that separates it from stuff that is worth keeping or using. The stark statistics representing just how much matter could...

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...

Energy and Protein Metabolism

Peter L. Pellett

Peter L. Pellett

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In conventional scientific usage, when the word metabolism is joined with energy, it takes on a somewhat different meaning than when it is joined with protein. The latter – protein metabolism – usually includes consideration...

Responsibility

Angela Meah

Angela Meah

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Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Conventional definitions suggest that to be responsible is to be morally accountable for one’s actions. But morality and accountability are equally applicable at scales beyond the individual, as in current debates about corporate social...