Food, Culture and Society
Berg Publishers (Verlag)
978-1-84520-507-2 (ISBN)
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"Food, Culture, and Society: An International Journal of Multidisciplinary Research" (formerly "The Journal for the Study of Food and Society", launched in 1996) is the official peer-reviewed journal of the Association for the Study of Food and Society (ASFS). ASFS is an international organization dedicated to exploring the complex relationships among food, culture, and society from numerous disciplines in the humanities, social sciences, and sciences, as well as in the world of food beyond the academy.
It brings to bear the highest standards of research and scholarship in all aspects of food studies and encourages vigorous debate on a wide range of topics, such as: cross-cultural perspectives on eating behaviors; gender and the food system; recipes, cookbooks, and menus as texts; philosophical and religious perspectives on food and the body; social construction of culinary practices, beliefs, and traditions; politics of the family meal; dietary transitions; psychological, cultural, and social determinants of taste; methodological issues in food studies; malnutrition, hunger, and food security; commodity chain and foodshed analysis; food in fiction, film, and art; comparative food history; social and cultural dimensions of food technologies; political economy of the global food system; and food studies pedagogy. The journal also publishes original reviews of relevant books, films, videos, exhibitions and a special section on perspectives on teaching.
Editor: Warren Belasco, University of Maryland, Baltimore County International Editor: Anne Murcott, Nottingham University
From the EditorArticlesFrom Kim Chee to Moon Cakes: Feeding Asian Adoptees' Imaginings of Culture and SelfKATHLEEN JA SOOK BERGQUISTEating Death: Vegetarians, Meat and ViolenceMALCOLM HAMILTONGrandmas to Gourmets: The Revolution of 1963MICHAEL SYMONSFood as Entry and Entree in the HumanitiesThe Unexamined Meal is Not Worth Eating: Or, Why and How Philosophers (Might/Could/Do) Study FoodLISA HELDKE Perspectives on TeachingCassia - Cinnamomum: Teaching Food, Nutrition and Culture Through the Context of a Prolific SpiceCHARLES FELDMAN and KATHLEEN BAUERResearch NotesInformation Sources for Food Studies ResearchNANCY DURAN and KAREN MACDONALDBook ReviewsA.W. Logue, The Psychology of Eating and Drinking, Third Edition,reviewed by Kima CargillMichiel Korthals, Before Dinner: Philosophy and Ethics of Food, reviewed by Lisa HeldkeKaren Flynn, Culture and Survival in an African City, reviewed by Fran Osseo-AsareMartino of Como, The Art of Cooking: The First Modern Cookery Book, reviewed by Beth Marie ForrestMaestro Martino, Libro de Arte Coquinaria, reviewed by Ken AlbalaDianne Jacob, Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More, reviewed by Gary AllenLinda Murray Berzok, American Indian Food and Devon Abbott Mihesuah, Recovering Our Ancestors' Gardens: Indigenous Recipes and Guide to Diet and Fitness, reviewed by W. R. Swagerty
| Erscheint lt. Verlag | 1.7.2006 |
|---|---|
| Reihe/Serie | Food, Culture and Society |
| Zusatzinfo | bw illus. |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 138 x 216 mm |
| Themenwelt | Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte |
| Geschichte ► Teilgebiete der Geschichte ► Sozialgeschichte | |
| Sozialwissenschaften ► Ethnologie | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-84520-507-3 / 1845205073 |
| ISBN-13 | 978-1-84520-507-2 / 9781845205072 |
| Zustand | Neuware |
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