{"product_id":"food-information-communication-and-education-9781350162501","title":"Food Information Communication and Education","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eFood Information, Communication and Education\u003c\/i\u003e analyses the role of different media in producing and transforming knowledge about food. Eating knowledge', or knowledge about food and food practice, is a central theme of cooking classes, the daily press, school textbooks, social media, popular magazines and other media. In addition, a wide variety of actors have taken on the responsibility of informing and educating the public about food, including food producers, advertising agencies, celebrity chefs, teachers, food bloggers and government institutions.  Featuring a range of European case studies, this interdisciplinary collection advances our understanding of the processes of mediatization, circulation and reception of knowledge relating to food within specific social environments. Topics covered include: popularized knowledge about food carried over from past to present; the construction of trustworthy knowledge in today's food risk society; critical assessment of nutrition edu\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThis book investigates how knowledge about food is developed, disseminated and digested in diverse Western European contexts. Chapters critically examine beliefs about child and elderly nutrition, diabetes, gluten-sensitivity, vitamins and other dietary issues where medical experts, media brokers, scientists and educators promote concepts not only of good eating, but also of health and compliant citizenship. The book provides provocative insights into how food knowledge undergirds political policies, educational practices and nutrition advice. * Carole Counihan, Professor Emerita of Anthropology, Millersville University, USA and Editor-in-Chief of Food and Foodways *\u003cbr\u003eScholars and activists have long emphasized the importance of “knowing where food comes from” while paying too little attention to the question of where knowledge about food comes from. Stepping into the gap is this ambitious collection of internationally diverse, interdisciplinary essays exploring what people know about eating, what they do with that knowledge and the broader politics of knowledge, authority and legitimacy that shape both. * Charlotte Biltekoff, Associate Professor of American Studies \u0026amp; Food Science and Technology, University of California, Davis, USA *\u003cbr\u003eSusan Kovacs and Simona De lulio have composed a flavorful book, pleasant to read, with a rich diversity of contexts, objects and approaches. It may therefore be of interest to researchers from any area who are sympathetic to human and social sciences. -- Cristina Romanelli, Universidad de Lille * Revista CENTRA de Ciencias Sociales *\u003cbr\u003eThis collection is for anthropologists, historians, sociologists, and education specialists interested in the ways our knowledge of food is shaped by others, and how we in turn shape that knowledge ... This collection begins to tease out these complexities, making it a valuable addition to food studies. -- Lexi Earl, University of Oxford * Gastronomica *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eList of Figures Contributors Acknowledgments Introduction, \u003ci\u003eSimona De Iulio \u003c\/i\u003e\u003ci\u003e(University of Lille, France)\u003c\/i\u003e\u003ci\u003e and Susan Kovacs, (Enssib Library and Information Science School, Villeurbanne, France)\u003c\/i\u003e \u003cb\u003ePart I: Construction and Circulation of 'Eating Knowledge': Mediators and mediations\u003c\/b\u003e 1. Athena, Jesus Christ and the Traffic light. History and Anthropology of Olive Oil, \u003ci\u003eElisabetta Moro, (University of Naples, Italy)\u003c\/i\u003e 2. Strategies for disseminating dietetics: The health regimen as medical book genre in seventeenth-century France, \u003ci\u003eJustine Le Floc'h, (Sorbonne University, France)\u003c\/i\u003e 3. Projecting \u003ci\u003esavoir-faire\u003c\/i\u003e in the French classroom: Nutrition filmstrips, 1930–70, \u003ci\u003eDidier Nourrisson, (University of Lyon, France)\u003c\/i\u003e 4. Changing Public Health Recommendations for Older People: from Curbing Excess to Battling Undernutrition, \u003ci\u003eLaura Guérin, (Max Weber Centre, France)\u003c\/i\u003e 5. Food in the Workplace, where Productivity Meets Well-Being: a Contemporary Question?, \u003ci\u003eThomas Heller and Elodie Sevin, (University of Lille, France)\u003c\/i\u003e 6. Knowledge, Information and Mediations in Tension: a Decade of Food Scandals and Controversies, \u003ci\u003eFrançois Allard-Huver, (University of Lorraine, France)\u003c\/i\u003e \u003cb\u003ePart II: Uses and Appropriations of ‘Eating Knowledge’ in Everyday Practices\u003c\/b\u003e 7. From Disciplining Bodies to Patient Education: Changing Diabetics' Eating Habits in the Nineteenth and Twentieth Centuries, \u003ci\u003eVincent Schlegel, (\u003c\/i\u003e\u003ci\u003eThe School for Advanced Studies in the Social Sciences (EHESS), Paris, France\u003c\/i\u003e\u003ci\u003e)\u003c\/i\u003e 8. The Dietary Consultation Session as a Place for Mediating Food Knowledge, \u003ci\u003eViviane Clavier, (University of Grenoble-Alpes, France)\u003c\/i\u003e 9. Information Practices and Knowledge Appropriation Among Gluten-Sensitive Individuals\u003ci\u003e,\u003c\/i\u003e \u003ci\u003eVirginie Wolff, (University of Strasbourg, France)\u003c\/i\u003e 10. Vitamins in Food Advertising and School Resources, 1950 to the Present: Between Prevention and Health-Capital Approaches, \u003ci\u003eSimona De Iulio \u003c\/i\u003e\u003ci\u003e(University of Lille, France), \u003c\/i\u003e\u003ci\u003eLaurence Depezay (University of Lille, France),\u003c\/i\u003e \u003ci\u003eSusan Kovacs, (Enssib Library and Information Science School, Villeurbanne, France), \u003c\/i\u003e\u003ci\u003eDenise Orange Ravachol, (University of Lille, France), and Christian Orange, (Free University of Brussels (ULB) Belgium)\u003c\/i\u003e 11. The Circulation of Knowledge about Food in Schools, \u003ci\u003eMarie Berthoud, (University of Lille, France)\u003c\/i\u003e 12. Developing a Reasoned Approach to Food Education Through Science Teaching, \u003ci\u003eDenise Orange Ravachol, (University of Lille, France) and Christian Orange, (Free University of Brussels (ULB) Belgium)\u003c\/i\u003e 13. When 'Healthy' Eating becomes a Political Issue: Parents’ Association School Canteens in Andalusia, Spain, \u003ci\u003ePhilippe Cardon, (University of Lille, France) and María Dolores Martín-Lagos López, (University of Granada, Grenada)\u003c\/i\u003e Bibliography Index","brand":"Bloomsbury Publishing PLC","offers":[{"title":"Default Title","offer_id":51019632574807,"sku":"9781350162501","price":85.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781350162501.jpg?v=1750780849","url":"https:\/\/bookcurl.com\/products\/food-information-communication-and-education-9781350162501","provider":"Book Curl","version":"1.0","type":"link"}