Food, Culture and Society
Berg Publishers (Verlag)
978-1-84520-836-3 (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
ARTICLES Food Habits and Foodwork The Life Course Perspective of Senior Europeans YLVA MATTSSON SYDNER, BIRGITTA SIDENVALL, CHRISTINA FJELLSTROM, MONIQUE RAATS and MARGRET LUMBERS Good Women Bake Good Biscuits Cookery and Identity in Antebellum American Fiction MARK McWILLIAMS Christmas Feasting and Social Class Christmas Feasting and Everyday Life MARTIN PITTS, DANNY DORLING and CHARLES PATTIE Surviving the Global Market Turkish Cuisine "Under Construction" DEFNE KARAOSMANOGLU RESEARCH NOTES Twenty-five Years of Studying un Phenomene Social Total Food History Writing on Europe in the Nineteenth and Twentieth Centuries PETER SCHOLLIERS PERSPECTIVES ON TEACHING Teaching about Globalization and Food in Ecuador DAVID McMURRAY and JOAN GROSS
| Erscheint lt. Verlag | 1.11.2007 |
|---|---|
| Reihe/Serie | Food, Culture and Society |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 172 x 244 mm |
| Gewicht | 327 g |
| Themenwelt | Geschichte ► Teilgebiete der Geschichte ► Kulturgeschichte |
| Geschichte ► Teilgebiete der Geschichte ► Sozialgeschichte | |
| Sozialwissenschaften ► Ethnologie | |
| Sozialwissenschaften ► Soziologie | |
| ISBN-10 | 1-84520-836-6 / 1845208366 |
| ISBN-13 | 978-1-84520-836-3 / 9781845208363 |
| Zustand | Neuware |
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