{"product_id":"sociology-of-food-9781472586216","title":"Sociology of Food","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eJean-Pierre Poulain\u003c\/b\u003e is Professor of Sociology at the University of Toulouse II Jean Jaurès, France, and Chair of Food Studies: Food, Cultures and Health at Taylor's-Toulouse University Centre, Malaysia. He is the author of a number of books on the sociology of food and tourism. His work has been translated into Italian, Portuguese, Spanish, Chinese and Japanese.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThis timely translation adds an important Continental perspective to the English-language food canon, while also reaching forward to the cross-disciplinarity that characterizes contemporary Food Studies. Poulain’s framing of systemic complexities and multiple sociologies reminds us of the critical importance of thinking-and-doing both through and with food—a holistic and necessary approach. * David Szanto, University of Gastronomic Sciences, Italy *\u003cbr\u003eGives a timely and insightful narrative to readers interested in finding out more about this developing sphere of research. * LSE Review of Books *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eList of figures and tables Preface List of abbreviations  Introduction    \u003cb\u003ePart 1: Permanent and Changing Aspects in Modern Eating Practices\u003c\/b\u003e  Chapter 1: The Globalization of the Food Supply: De-localization and Re-localization Chapter 2: Between the Domestic and the Economic Spheres: The Ebb and Flow of Culinary Activity Chapter 3: The Evolution of Eating Practices Chapter 4: From Food Risks and Food Safety to Anxiety Management Chapter 5: Obesity and the Medicalization of Everyday Food Consumption    \u003cb\u003ePart 2: From Sociological Interest in Food to Sociologies of Food\u003c\/b\u003e  Chapter 1: The Major Socio-Anthropological Movements and Their Encounters with the \"Food Social Fact\" Chapter 2: Epistemiological Obstacles Chapter 3: From Sociological Interest in Food to Sociologies of Food Chapter 4: The Sociologies of Food and Attempts to Make Connections Chapter 5: The Sociology of French Gastronomy Chapter 6: The Food Social Space: A Tool for the Study of Food Patterns  As a Conclusion: The Call for Constructivist Positivism  References Index","brand":"Bloomsbury Publishing (UK)","offers":[{"title":"Default Title","offer_id":51770022723927,"sku":"9781472586216","price":31.42,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781472586216.jpg?v=1758723771","url":"https:\/\/bookcurl.com\/products\/sociology-of-food-9781472586216","provider":"Book Curl","version":"1.0","type":"link"}