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  • Food Systems
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Epilogue

Willa Zhen

Willa Zhen is Professor of Liberal Arts and Food Studies at The Culinary Institute of America, USA. Author affiliation details are correct at time of print publication.

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Food Studies : A Hands-On Guide

Bloomsbury Academic, 2019

Book chapter

...Food Studies: A Hands-On Guide serves as a broad-ranging interdisciplinary and multidisciplinary introduction to the field of Food Studies. It is not meant to be an exhaustive, encyclopedic volume on everything Food Studies, but it is meant...

Introduction: Sociology, Food and Eating

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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Introducing the Sociology of Food & Eating

Bloomsbury Academic, 2019

Book chapter

...Look at the illustration on the front cover of this book. Part of a painting called ‘Breakfast’ by Alfred Janes, it freezes a moment of a family’s weekday morning in 1950s Britain. It powerfully conveys a sense simultaneously of the social...

Historical Methods In Food Studies Research

Jeff Miller

Jeff Miller, Colorado State University. Author affiliation details are correct at time of print publication.

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and

Jonathan Deutsch

Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA, Author affiliation details are correct at time of print publication.

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Food Studies : An Introduction to Research Methods

Bloomsbury Academic, 2009

Book chapter

...A knowledge of history gives us a feeling for the possibility of change.Peter Novick (1988), in his book, That Noble Dream, a look at “objectivity” in historical research, relates the story of a politician who says that writing a clear...

Food, Design, and Innovation: From Professional Specialization to Citizen Involvement

Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...In the past two decades, as large portions of humanity still struggle to secure enough to eat on a daily basis, in postindustrial societies, food has become a highly contested site for the formation of individual and collective identities...

Foodscapes

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Differing from most of the food-words discussed in this volume, the term foodscape is one that has not worked its way into everyday vocabulary. Neither is it a very well-known concept in food studies research. Within those contexts where...

Conclusion: Sociology, Food and Eating

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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Introducing the Sociology of Food & Eating

Bloomsbury Academic, 2019

Book chapter

...This chapter brings Introducing the Sociology of Food and Eating to a close by recapitulating the book’s prime intention of illuminating contrasts between ‘conventional wisdoms’ and ‘sociological thinking’. The former, ‘what everybody...

Performing With(in) Food

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Overture . . . in which a staging is suggested . . . In the domain of food, many things perform and in many different ways. Under the appropriate conditions, seeds germinate, grow into plants, and produce fruiting bodies (themselves...
...At the American Museum of Natural History (AMNH) in New York City, our mission is “to discover, interpret, and disseminate—through scientific research and education—knowledge about human cultures, the natural world, and the universe...

Conclusion

Claire Lamine

Claire Lamine uses in-depth case studies to compile a critical survey of transitional approaches to sustainable agrifood systems. Lamine’s work explores the translation of agroecology into government programmes, and focuses on the governance of France and Brazil in particular. These two countries are pioneers in implementing agroecology, yet differ in their visions and execution. Providing new options for understanding the complex issue of agrifood transitions, this book will make an impact for those studying food systems, geography, sociology, politics and agriculture. Author affiliation details are correct at time of print publication.

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Sustainable Agri-Food Systems : Case Studies in Transitions towards Sustainability from France and Brazil

Bloomsbury Academic, 2020

Book chapter

...The question of the ecological transition of agriculture is, like many environmental issues, a proper contemporary issue: it came to the fore only from the moment when the environmental impacts of an agriculture that had become increasingly...

Introduction

Cynthia J. Miller

Cynthia J. Miller is a Scholar-in-Residence at Emerson College, USA, and a cultural anthropologist specializing in popular culture and visual media. She serves on the board of the National Popular Culture/American Culture Association, and is Treasurer and Governing Board member of the International Association for Media and History, as well as Director of Communication for the Center for the Study of Film and History. She also serves on the editorial board of the Journal of Popular Television. She is the winner of the James Welsh Prize for lifetime achievement in adaptation studies and the Peter C. Rollins prize for a book-length work in popular culture. Author affiliation details are correct at time of print publication.

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and

A. Bowdoin Van Riper

A. Bowdoin Van Riper is a historian who specializes in depictions of science and technology in popular culture. He is Web Coordinator for the Center for the Study of Film and History and an archivist for the Martha’s Vineyard Museum. Van Riper’s publications include Imagining Flight: Aviation in Popular Culture (2003), and A Biographical Encyclopedia of Scientists and Inventors in American Film and Television (2011). Author affiliation details are correct at time of print publication.

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...Old adages tell us that we are what we eat or, more broadly, divide us into two categories: those who live to eat, and those who eat to live. Food creates and binds our relationships with others, even as it sustains our bodies. Preferences...