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Food : The Key Concepts Paperback Warren Belasco

Free US Delivery | ISBN:1350114022
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Last updated on 14 May, 2025 20:36:32 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
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“Used book that is in clean, average condition without any missing pages. 100% Money-Back Guarantee.”
Book Title
Food : The Key Concepts Paperback Warren Belasco
ISBN
9781350114029

About this product

Product Identifiers

Publisher
Bloomsbury Publishing
ISBN-10
1350114022
ISBN-13
9781350114029
eBay Product ID (ePID)
3038794914

Product Key Features

Number of Pages
168 Pages
Publication Name
Food : the Key concepts
Language
English
Publication Year
2019
Subject
Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy)
Type
Textbook
Subject Area
Social Science
Author
Warren Belasco
Series
The Key concepts Ser.
Format
Trade Paperback

Dimensions

Item Height
0.5 in
Item Weight
9.7 Oz
Item Length
9.2 in
Item Width
6.2 in

Additional Product Features

Intended Audience
College Audience
Reviews
[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., "[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." -- CHOICE, "[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, '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
Dewey Edition
22
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 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.

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