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The sociology of food : eating and the place of food in society /
"A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food. Divided into...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés Francés |
| Publicado: |
London, UK ; New York, NY, USA :
Bloomsbury Academic, an imprint of Bloomsbury Publishing Plc,
[2017]
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Title Page; Copyright Page; Contents; List of figures and tables; Figures; Tables; Preface; By the same author; Acknowledgments; List of abbreviations; Introduction; Part 1 Permanent and changing aspects in modern eating practices; Chapter 1 The globalization of the food supply: Delocalization and relocalization; 1 Food becomes internationalized-through regional specialties; 2 Local food cultures as champions of identity; 3 From our rediscovered regions to the realm of the exotic; 4 From massification to intermixing
- Chapter 2 Between the domestic and the economic spheres: The ebb and flow of culinary activity1 The industrialization of the food supply; 2 Semi-prepared foods and cooking for pleasure; 3 The restaurant and catering sector; 4 The eater, the restaurant system, and choice; 5 Retirement, or the return to the domestic sphere; Chapter 3 The evolution of eating practices; 1 The theory of gastro-anomie and related debates; 2 The enduring class system; 3 Changes in eating practices; 4 The discrepancy between norms and practices
- 5 From anomie to a crisis of legitimacy for the normative system6 Overabundance and the new poverty; Chapter 4 From food risks and food safety to anxiety management; 1 The misunderstanding of quality; 2 Risk and modern societies; 3 Risk: The experts' view, the public's view; 4 Risk as a constant aspect of human food consumption; 5 From democratic risk management to the social reconstruction of food; Chapter 5 Obesity and the medicalization of everyday food consumption; 1 Obesity and socioeconomic status; 2 The development of obesity and modern eating practices
- 3 Is obesity a social construct?4 The dangers of a public health discourse on weight loss; Part 2 From sociological interest in food to sociologies of food; Chapter 6 The major socio-anthropological movements and their encounters with the "food social fact"; 1 The functionalist perspective; 2 The perspective of the anthropology of techniques; 3 The culturalist perspective; 4 The structuralist perspective; 5 Sociological perspectives on food; Chapter 7 Epistemological obstacles; 1 "Grub": A second-rate subject?
- 2 The exclusive nature of the social fact and the dual tradition of Durkheim and MaussChapter 8 From sociological interest in food to sociologies of food; 1 The sociology of food consumption; 2 The "developmentalist" perspective; 3 The H-omnivore or the sociology of the eater; 4 The sociology of eaters: An interactionist perspective; Chapter 9 The sociologies of food and attempts to forge connections; 1 Revisiting Durkheim; 2 Scale analysis; Chapter 10 The sociology of French gastronomy; 1 The complexity of French gastronomy; 2 Why is gastronomy French?