Food in society : economy, culture, geography /
By: Atkins, P. J. (Peter J.).
Publisher: London ; New York : Arnold, 2001Description: xii, 328 p. : ill., maps ; 25 cm.Content type: text | cartographic image Media type: unmediated Carrier type: volumeISBN: 0340720034; 9780340720035:; 9780340720035; 0340720042 (pbk.); 9780340720042 (pbk.).Subject(s): Food supply | Food | Food habitsDDC classification: 363.809Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
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Standard Loan | ATU Sligo Yeats Library Main Lending Collection | 363.809 ATK (Browse shelf(Opens below)) | 1 | Available | 0066555 |
Includes bibliographical references and index.
pt. 1. Hors d'oeuvre. A background to food studies -- pt. 2. The political economy of food. Introduction -- Food regimes as an organizing concept -- Globalization and food networks -- Transformation of the farm sector -- Food processing and manufacturing -- Food marketing and the consumer -- pt. 3. Global and geopolitical food issues. Introduction -- Food production and population -- Malnutrition, hunger, and famine -- Food surpluses -- Food security -- Food, world trade, and geopolitics -- pt. 4. A political ecology of food. Introduction -- Food quality -- Food and health -- From the Green Revolution to the Gene Revolution -- Food ethics, food policies, and civil society -- pt. 5. Food consumption spaces. Introduction -- Factors in food consumption -- The origins of taste -- Food habits, beliefs, and taboos -- Food, gender, and domestic spaces -- pt. 6. Conclusion.
This introduction to food studies provides a geographical overview of today's dominant food system - one developed in and controlled by northern industrialised countries, and one that is becoming increasingly globalised.