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Food: The Key Concepts by Belasco, Warren

by Belasco, Warren | HC | Good
ThriftBooks
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US $90.28
Approximately£66.47
Condition:
Good
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ... Read moreAbout condition
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eBay item number:146439274351
Last updated on 03 Jul, 2025 01:05:25 BSTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read, but is in good condition. Minimal damage to the book cover eg. scuff marks, but no holes or tears. If this is a hard cover, the dust jacket may be missing. Binding has minimal wear. The majority of pages are undamaged with some creasing or tearing, and pencil underlining of text, but this is minimal. No highlighting of text, no writing in the margins, and no missing pages. See the seller’s listing for full details and description of any imperfections. See all condition definitionsopens in a new window or tab
Seller notes
“Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, ...
Binding
Hardcover
Book Title
Food
Weight
0 lbs
Product Group
Book
IsTextBook
No
ISBN
9781845206727

About this product

Product Identifiers

Publisher
Bloomsbury Publishing
ISBN-10
184520672X
ISBN-13
9781845206727
eBay Product ID (ePID)
15038395171

Product Key Features

Number of Pages
176 Pages
Language
English
Publication Name
Food : the Key concepts
Subject
General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Publication Year
2008
Type
Textbook
Author
Warren Belasco
Subject Area
Cooking, Social Science
Series
The Key concepts Ser.
Format
Hardcover

Dimensions

Item Height
0.4 in
Item Weight
14.9 Oz
Item Length
9.2 in
Item Width
6.1 in

Additional Product Features

Intended Audience
College Audience
LCCN
2008-024617
Dewey Edition
22
Reviews
'This is a well crafted, witty and engaging introduction to food studies. Belasco presents the current state of food scholarship, prods his readers to think about what they eat in new ways and even offers possibilities for the future. The polemics are presented with a fair and judicious hand, but it is difficult to walk away from this text without seriously reconsidering where your food comes from and what you eat.' Kenneth Albala, University of the Pacific, 'This is a well crafted, witty and engaging introduction to food studies. Belasco presents the current state of food scholarship, prods his readers to think about what they eat in new ways and even offers possibilities for the future. The polemics are presented with a fair and juidicious hand, but it is difficult to walk away from this text without seriously reconsidering where your food comes from and what you eat.'Kenneth Albala, University of the PacificPraise for Warren Belasco's Meals to Come: A History of the Future of Food:'Belasco's prose is easygoing and professorially humane.' The New York Times, "[T]he first real introductory text in food studies... The tone is at once intellectual and conversational... A deft introduction to a diverse field. Highly recommended." --J.M. Deutsch, CUNY Kingsborough Community College, CHOICE, Praise for Warren Belasco's Meals to Come: A History of the Future of Food:'Belasco's prose is easygoing and professorially humane.' The New York Times
Illustrated
Yes
Dewey Decimal
641.3
Table Of Content
Chapter 1: Why Study Food? Chapter 2: Identity: Are We What We Eat? Chapter 3: The Drama of Food: Divided Identities Chapter 4: Convenience: The Global Food Chain Chapter 5:Responsibility: Do We Pay the Full Costs of Dinner? Chapter 6:The Future of Food Appendix: Questions for Discussion and Further Research Bibliography
Synopsis
Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for newcomers to the subject. In-depth analysis is Illustrated with lively case studies, and chapter summaries and guides to further reading make this perfect for course use., Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population: the technological fix, which looks to science to provide the solution to our future food needs; and the anthropological fix, which hopes to change our expectations and behaviors. Throughout, the analysis is illustrated with lively case studies. Bulleted chapter summaries, questions and guides to further reading are also provided.
LC Classification Number
TX353

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