The Handbook of Food Research

Description

The last 20 years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d’horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field. This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done. THE HANDBOOK OF FOOD RESEARCH CONTENTS List of Illustrations And Tables Acknowledgments Contributors Foreword A Burgeoning Field: Introduction to The Handbook of Food Research PART ONE: HISTORICAL ESSENTIALS Editorial Introduction 1 The History of Globalization and the Food Supply 2 Rethinking the Economic and Social History of Agriculture and Food through the Lens of Food Choice 3 Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems, Innovations, and Reputations 4 The Historical Development of Industrial and Domestic Food Technologies 5 Social History of the Science of Food Analysis and the Control of Adulteration 6 Representations of Food Production and Consumption:Cookbooks as Historical Sources PART TWO: FRAMEWORKS OF PROVISION:PRODUCTION AND DISTRIBUTION Editorial Introduction 7 Contemporary Food Systems: Managing the Capitalist Conundrum of Food Security and Sustainability 8 Economics, Food Demand, and Nutrition 9 Food Chains 10 Food and the Audit Society 11 Environmental Issues in Agriculture: Farming Systems and Ecosystem Services 12 Appellations and Indications of Origin, Terroir, and the Social Construction and Contestation of Place-Named Foods 13 A Critical Turn in Hospitality and Tourism Research? PART THREE: BUYING AND EATING Editorial Introduction 14 Food Marketing 15 Food Retailing 16 The Twenty-First-Century “Food Consumer”: The Emergence of Consumer Science 17 Appetite and Satiety—A Psychobiological Approach 18 Sociology of Food Consumption 19 Meals: “Eating in” and “Eating out” 20 Drinks: Water, “Soft,” and Alcoholic 21 Food and Identity PART FOUR: CONTEMPORARY ISSUES, PROBLEMS, AND POLICY Editorial Introduction 22 Hunger and Famine Worldwide 23 The Politics of Food and Nutrition Policies 24 Risk and Trust in the Food Supply 25 Food (In)Security in the Global “North” and “South” 26 Food and the Media: Production, Representation, and Consumption 27 Eating Disorders and Obesity: Symptoms of a Modern World 28 Food Waste References Name Index Subject Index