Refashioning Nature

Food, Ecology and Culture
1. Auflage 1991
ISBN: 978-0-415-06702-7
Verlag: Taylor & Francis Ltd

Buch, Englisch, 298 Seiten, Format (B × H): 138 mm x 216 mm, Gewicht: 454 g

We live in a society as dominated by food preference as by sexual preference, as obsessed with eating too much as with eating too little. In this accessible, cross-disciplinary text, David Goodman and Michael Redclift look at the development of the modern food system, integrating different bodies of knowledge and debate concerning food, agriculture, the environment and the household. They link changes in our diet and concern with the environment to many of the problems afflicting developing countries: food shortages, poor nutrition and wholesale environmental destruction.

Autoren/Hrsg.

Goodman, David

Redclift, Michael

Fachgebiete

• Geisteswissenschaften Philosophie Sozialphilosophie, Politische Philosophie
• Sozialwissenschaften Politikwissenschaft Politikwissenschaft Allgemein Politische Theorie, Politische Philosophie
• Geowissenschaften Umweltwissenschaften Umweltüberwachung, Umweltanalytik, Umweltinformatik
• Geowissenschaften Umweltwissenschaften Angewandte Ökologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Inhaltsverzeichnis

List of Illustrations, List of Tables, Acknowledgements, Introduction, 1 FOOD INTO FREEZERS: WOMEN INTO FACTORIES, 2 THE PASSING OF RURAL SOCIETY, 3 THE ORIGINS OF THE MODERN AGRIFOOD SYSTEM, 4 INTERNATIONALIZATION AND THE THIRD WORLD FOOD CRISIS, 5 ENGINEERING LIFE: AGRIBIOTECHNOLOGIES AND THE FOOD SYSTEM, 6 THE FOOD SYSTEM AND THE ENVIRONMENT, 7 CONCLUSION: COUNTER REVOLUTION, Bibliography, Index

Über Autor(innen)

David Goodman, Michael Redclift