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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: 363.809
Contents:
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.
Summary: 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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU Sligo Yeats Library Main Lending Collection 363.809 ATK (Browse shelf(Opens below)) 1 Available 0066555
Total holds: 0

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.

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