Food: The Key Concepts

Paperback / softback

Main Details

Title Food: The Key Concepts
Authors and Contributors      By (author) Warren Belasco
SeriesThe Key Concepts
Physical Properties
Format:Paperback / softback
Pages:176
Dimensions(mm): Height 234,Width 156
ISBN/Barcode 9781350114029
ClassificationsDewey:641.3
Audience
Tertiary Education (US: College)

Publishing Details

Publisher Bloomsbury Publishing PLC
Imprint Bloomsbury Academic
Publication Date 21 February 2019
Publication Country United Kingdom

Description

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.

Author Biography

Warren Belasco is Professor of American Studies at the University of Maryland, Baltimore County.

Reviews

'This is a well crafted, witty and engaging introduction to food studies. Belasco presents the current state of food scholarship, prods his readers to think about what they eat in new ways and even offers possibilities for the future. The polemics are presented with a fair and judicious hand, but it is difficult to walk away from this text without seriously reconsidering where your food comes from and what you eat.' Kenneth Albala, University of the Pacific [T]he first real introductory text in food studies... The tone is at once intellectual and conversational... A deft introduction to a diverse field. Highly recommended. -- J.M. Deutsch, CUNY Kingsborough Community College * CHOICE *