Food Culture, Consumption and Society

1. Auflage 2015
ISBN: 978-1-349-56100-1
Verlag: Palgrave Macmillan UK

Buch, Englisch, 169 Seiten, Previously published in hardcover, Format (B × H): 140 mm x 216 mm, Gewicht: 235 g

This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.

Zielgruppe

Research

Autoren/Hrsg.

Corvo, Paolo

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Freizeitsoziologie, Konsumsoziologie, Alltagssoziologie, Populärkultur

Inhaltsverzeichnis

1. Introduction
2. Food culture and Society
3. Crisis and theories of food consumption
4. Problematics of food
5. Food, Environment and Quality of life

Über Autor(innen)

Paolo Corvo is Director of the Sociology Laboratory at the University of Gastronomic Sciences, Italy. His research interests include food and consumption, sustainable and enogastronomic tourism, local territorial development, quality of life and happiness.