{"product_id":"the-the-handbook-of-food-research-9781474283434","title":"The The Handbook of Food Research","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eAnne Murcott\u003c\/b\u003e is Professorial Research Associate, Food Studies  Centre, SOAS University of London and  Honorary Professor, University  of Nottingham, UK.\u003cb\u003eWarren Belasco \u003c\/b\u003eis Professor Emeritus of American Studies, University of Maryland, Baltimore County, USA. \u003cb\u003ePeter Jackson\u003c\/b\u003e is Professor of Human Geography at the University of Sheffield, UK.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eThe Handbook of Food Research\u003c\/i\u003e covers the whole spectrum of research related to food production, distribution and consumption -- Ellen J. Helsper * LSE Review of Books *\u003cbr\u003eThis impressive compendium introduces readers to research in food  history and sociology on diverse topics including food technologies,  adulteration, marketing, and waste; nutrition, food security, and  famine; farming, \u003ci\u003eterroir\u003c\/i\u003e, meals, and media; eating disorders, obesity,  and food politics. It will be an invaluable resource for both beginning  and established scholars seeking a comprehensive overview of foodways  research. * Carole Counihan, Editor-in-Chief of 'Food and Foodways' and co-editor of 'Food and Culture: A Reader' and 'Taking Food Public: Redefining Foodways in a Changing World.' *\u003cbr\u003eAn ambitious and judicious compilation of reviews of international  research on the diverse topics constituting the fragmented field of food  studies, this book amasses the evidence and theory from many  disciplines needed for a coherent and relevant understanding of current  issues of provision, consumption and policy. * Alan Warde, Professor of Sociology, School of Social Sciences, University of Manchester, UK. *\u003cbr\u003eThis Handbook is a comprehensive examination of food in its social,  ecological, nutritional, cultural and political dimensions by a stellar  line-up of research-scholars. Its organizing frameworks of history,  provisioning, consumption, and current issues underscore food’s  centrality to all scales of social life. * Philip McMichael, Cornell University, USA *\u003cbr\u003eThese authoritative essays illuminate key analytical themes and future  challenges confronting contemporary and historical research on food in  the social sciences. This erudite collection will be an indispensable  companion for researchers in the rapidly expanding, diverse field of  food studies. * David Goodman, Visiting Professor, Department of Geography, King's College London, and Professor Emeritus of Environmental Studies, University of California, Santa Cruz, USA *\u003cbr\u003eMaking an inventory of paradigms and methods, with an abundance of very  relevant empirical data, the authors of this handbook show, in an  exemplary manner, how forty years of multidisciplinary interest for food  led to the emergence of the \"food research\"; a sector becoming one of  the most dynamic fields of the contemporary science. * Jean Pierre Poulain, Sociologist and Anthropologist, Taylor’s University, Malaysia and University of Toulouse 2, France *\u003cbr\u003eThis is an important collection of writings by an international group of  scholars on the production, distribution and consumption of food,  that  is both firmly anchored in history and addresses contemporary  social  problems. It is a valuable guidebook to the rapidly growing and  highly  diverse field of food research. * Jukka Gronow, Professor Emeritus, Department of Social Sciences, University of Helsinki, Finland *\u003cbr\u003eA cross-disciplinary and historically rich review, a future research  agenda and much provocation. This book will encourage food studies  scholars to chart the continuities and changes, consensus and contest in  the biological, environmental and social relations of food. * Jane Dixon, Senior Fellow, Australian National University, Australia *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eForeword by Sidney W. Mintz (John Hopkins University, USA) A Burgeoning Field: Introduction to \u003ci\u003eThe Handbook of Food Research - \u003c\/i\u003eAnne Murcott (SOAS, University of Nottingham and London South Bank University, UK)  \u003cb\u003ePart One: Historical Essentials\u003c\/b\u003e Editorial Introduction The History of Globalization and the Food Supply - Leigh Bush, Adrianne Bryant, and Richard Wilk (Indiana University, USA) Re-thinking  the Economic and Social History of Agriculture and Food, Through the  Lens of Food Choice - Richard Le Heron (University of Auckland, NZ)              Feeding Growing Cities in the Nineteenth and Twentieth  Centuries: Problems, Innovations and Reputations - Peter Scholliers and  Patricia Van Den Eeckhout (Vrije Universiteit Brussel, Belgium) The  Historical Development of Industrial and Domestic Food Technologies -  Mónica Truninger (Institute of Social Sciences, University of Lisbon,  Portugal)  Social History of the Science of Food Analysis and the Control of Adulteration - Peter J. Atkins (University of Durham, UK)  Representations of Food Production and Consumption: Cookbooks as Historical Sources - Kyri W. Claflin (Boston University, USA)  \u003cb\u003ePart Two:  Frameworks of Provision: Production and Distribution \u003c\/b\u003e Editorial Introduction Contemporary Food Systems - Terry Marsden (Cardiff University, UK) Economics, Food Demand and Nutrition - Richard Tiffin and Matthew Salois (University of Reading, UK) Food Chains - Bill Pritchard (University of Sydney, Australia)  Food and the Audit Society - Hugh Campbell (University of Otago, NZ) Environmental Issues in Agriculture: Farming Systems and Ecosystem Services - Michael Winter (University of Exeter, UK) Appellations and indications of origin, \u003ci\u003eterroir, \u003c\/i\u003eand the social construction and contestation of place-named foods - Harry G. West (SOAS, UK) A  Critical Turn in Hospitality and Tourism Research - Richard Mitchell  and David Scott (School of Hospitality, Otago Polytechnic, NZ and  Southern Cross University, Australia)  \u003cb\u003ePart Three: Buying and Eating\u003c\/b\u003e Editorial Introduction Food  Marketing - Marianne Elisabeth Lien (University of Oslo, Norway) and  Eivind Jacobsen (National Institute for Consumer Research (SIFO), Oslo,  Norway) Food Retailing - Allan G. Hallsworth (University of Portsmouth, UK) The  Twenty-First Century 'Food Consumer': The Emergence of Consumer Science  - Helene Brembeck (Centre for Consumer Science, CFK, University of  Gothenburg, Sweden) Appetite and Satiety - A Psychobiological Approach - John Blundell, Michelle Dalton, Graham Finlayson (University of Leeds, UK) Sociology of Food Consumption - Lotte Holm (Copenhagen University, Denmark) Meals: Eating at Home and 'Eating Out' - Alice Julier (Chatham University, USA) Drinks: Water, 'Soft' and Alcoholic - Tom Brennan  (United States Naval Academy, USA) Food and Identity - Krishnendu Ray (New York University, USA)  \u003cb\u003ePart Four: Contemporary Issues, Problems and Policy\u003c\/b\u003e Editorial Introduction Hunger and Famine Worldwide - Ellen Messer (Boston University, USA) The Politics of Food and Nutrition Policies - David F. Smith (University of Aberdeen, UK)  Risk and Trust in the Food Supply - Unni Kjærnes (The National Institute for Consumer Research, Oslo, Norway) Food (In)security in the Global \"North\" and \"South\" - Jane L. Midgley (University of Newcastle, UK)  Food and the Media: Production, Representation and Consumption - Roger Dickinson (University of Leicester, UK) Eating  Disorders and Obesity: Symptoms of a Socially Sanctioned Pathway in the  Modern World - Jane Ogden (University of Surrey, UK) Food Waste -  Catherine Alexander (Goldsmiths' College London, UK) Nicky Gregson  (University of Sheffield, UK) and Zsuzsa Gille (University of Illinois  at Urbana-champaign, USA)  References Name Index Subject Index","brand":"Bloomsbury Publishing (UK)","offers":[{"title":"Default Title","offer_id":52084950270295,"sku":"9781474283434","price":38.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781474283434.jpg?v=1762207684","url":"https:\/\/bookcurl.com\/products\/the-the-handbook-of-food-research-9781474283434","provider":"Book Curl","version":"1.0","type":"link"}