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Author: Valeria Siniscalchi Publisher: ISBN: 9781350084803 Category : Cooking, European Languages : en Pages : 244
Book Description
"What can a focus on approaches to food practices in Europe tell us about the communities and cultures that exist there? Krista Harper and Valeria Siniscalchi show how food becomes a marker of identity and resistance to social exclusion, and food values become tools for transforming power dynamics, in a range of European countries. Through the comparison of local food, food justice and other food-centred movements across Europe, the book explains how these forms of mobilization express ideologies as well as economic and political objectives. The chapters use ethnographic detail to focus on the differences between "new" and "old" values carried by individuals and groups in relation to food in Portugal, Greece, Latvia, Moldova, Denmark, the UK, Italy and France. Contributors analyze food values, as expressed in daily life and livelihoods, through specific practices of production, exchange and consumption. Topics covered include Prague's urban agricultural scene, the perception of poverty in Moldova, and organic food cooperatives in Catalonia"--
Author: Valeria Siniscalchi Publisher: ISBN: 9781350084803 Category : Cooking, European Languages : en Pages : 244
Book Description
"What can a focus on approaches to food practices in Europe tell us about the communities and cultures that exist there? Krista Harper and Valeria Siniscalchi show how food becomes a marker of identity and resistance to social exclusion, and food values become tools for transforming power dynamics, in a range of European countries. Through the comparison of local food, food justice and other food-centred movements across Europe, the book explains how these forms of mobilization express ideologies as well as economic and political objectives. The chapters use ethnographic detail to focus on the differences between "new" and "old" values carried by individuals and groups in relation to food in Portugal, Greece, Latvia, Moldova, Denmark, the UK, Italy and France. Contributors analyze food values, as expressed in daily life and livelihoods, through specific practices of production, exchange and consumption. Topics covered include Prague's urban agricultural scene, the perception of poverty in Moldova, and organic food cooperatives in Catalonia"--
Author: Valeria Siniscalchi Publisher: Bloomsbury Publishing ISBN: 1350084794 Category : Social Science Languages : en Pages : 334
Book Description
What can a focus on “food projects” in Europe tell us about contemporary social processes and cultural debates? Valeria Siniscalchi and Krista Harper show how food becomes a marker of identity and resistance to social exclusion, and how food values become tools for transforming power dynamics at the local level and beyond. Through the comparison of food-centered movements across Europe, the book explains how these forms of mobilization express ideologies as well as economic and political objectives. The chapters use an ethnographic approach to focus on the transformation of values carried by individuals and groups in relation to food in Portugal, Greece, Latvia, Moldova, Denmark, the UK, Italy, and France. Contributors analyze food values, as expressed in daily life and livelihoods, through specific practices of production, exchange, and consumption. Topics covered include Prague's urban agricultural scene, the perception of poverty in Moldova, shepherds' protests in Sardinia, and organic food cooperatives in Catalonia.
Author: Peter Lummel Publisher: Routledge ISBN: 1317134494 Category : Science Languages : en Pages : 312
Book Description
This fascinating volume examines the impact that rapid urbanization has had upon diets and food systems throughout Western Europe over the past two centuries. Bringing together studies from across the continent, it stresses the fundamental links between key changes in European social history and food systems, food cultures and food politics. Contributors respond to a number of important questions, including: when and how did local food production cease to be sufficient for the city and when did improved transport conditions and liberal commercial relations replace local by supra-regional food supplies? How far did the food industry contribute to improved living conditions in cities? What influence did urban consumers have? Food and the City in Europe since 1800 also examines issues of food hygiene and health impacts in cities, looks at various food innovations and how ’new’ foods often first gained acceptance in cities, and explores how eating fashions have changed over the centuries.
Author: Nancy Milio Publisher: WHO Regional Office Europe ISBN: 9789289013376 Category : Health & Fitness Languages : en Pages : 206
Book Description
This publication presents a vast array of experience, insight and points of view on current issues in food and nutrition policy-making across Europe.
Author: Sylvie Vabre Publisher: Routledge ISBN: 1000390969 Category : History Languages : en Pages : 223
Book Description
This pioneering book elevates the senses to a central role in the study of food history because the traditional focus upon food types, quantities, and nutritional values is incomplete without some recognition of smell, touch, sight, hearing, and taste. Eating is a sensual experience. Every day and at every meal the senses of smell, touch, sight, hearing, and taste are engaged in the acts of preparation and consumption. And yet these bodily acts are ephemeral; their imprint upon the source material of history is vestigial. Hitherto historians have shown little interest in the senses beyond taste, and this book fills that research gap. Four dimensions are treated: • Words, Symbols and Uses: Describing the Senses – an investigation of how specific vocabularies for food are developed. • Industrializing the Senses – an analysis of the fundamental change in the sensory qualities of foods under the pressure of industrialization and economic forces outside the control of the household and the artisan producer. • Nationhood and the Senses – an exploration of how the combination of the senses and food play into how nations saw themselves, and how food was a signature of how political ideologies played out in practical, everyday terms. • Food Senses and Globalization – an examination of links between food, the senses, and the idea of international significance. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians. Putting all of the senses on the agenda of food history for the first time, this is the ideal volume for scholars of food history, food studies and food culture, as well as social and cultural historians.
Author: Lambie-Mumford, Hannah Publisher: Policy Press ISBN: 1447340000 Category : Political Science Languages : en Pages : 272
Book Description
As the demand for food banks and other emergency food charities continues to rise across the continent, this is the first systematic Europe-wide study of the roots and consequences of this urgent phenomenon. Leading researchers provide case studies from the UK, Finland, Germany, Italy, the Netherlands, Slovenia and Spain, each considering the history and driving political and social forces behind the rise of food charity, and the influence of changing welfare states. They build into a rich comparative study that delivers valuable evidence for anyone with an academic or professional interest in related issues including social policy, exclusion, poverty and justice.
Author: Susanne Braun Publisher: Academic Press ISBN: 0128131721 Category : Technology & Engineering Languages : en Pages : 268
Book Description
People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional and health aspects of these foods. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets is part of series that will cover the entire globe and is aimed at filling the knowledge gap from traditional and scientific points of view. This volume provides an analysis of traditional and ethnic foods from Western Europe, including Ireland, the United Kingdom, Netherlands, Belgium, Luxembourg, France, and Germany. It also addresses the history of use, composition, preparation, ingredient origin, nutritional aspects, and health effects of various foods and food products in each of these countries. Nutrition and Health of Western European Foods: Traditional and Ethnic Diets ultimately presents both local and international regulations, providing suggestions to harmonize these regulations and promote global availability of these foods. Analyzes nutritional and health claims related to western European foods Includes traditional and ethnic foods from Ireland, the UK, Netherlands, Belgium, Luxembourg, France, and Germany Explores both scientific and anecdotal diet-based health claims Examines if foods meet regulatory requirements, and how to remedy noncompliance Reviews the influence of historical eating habits on today’s diets
Author: H Deelstra Publisher: Elsevier ISBN: 1845698320 Category : Law Languages : en Pages : 247
Book Description
This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of food. Future trends in food policy are evaluated and the impact of food regulation on trends in nutrition, techniques of safety assessment, development in analytical techniques and the use of new technologies.
Author: I. Elmadfa Publisher: Karger Medical and Scientific Publishers ISBN: 3805592973 Category : Medical Languages : en Pages : 427
Book Description
The main objective of the report at hand was to gather available and authorized data, both published and unpublished, on the nutrition and health situation in the countries of the European Union (EU). Whereas the first report, released in 2004, included 13 EU member states and Norway, the 2009 edition covers 24 EU member states and Norway. For the collection of data, the researchers concentrated on the following points: The description of trends in food supply in the EU, focusing also on the different regions; the comparison of average daily individual food availability at household level; the evaluation of individual food consumption and energy and nutrient intake; the description of data on diet-related health indicators and status; and the analysis of food and nutrition policies in countries of the European Union. Throughout, the impact of age and gender is emphasized, and special attention is being paid to the different regions of the EU. The broad scope of the subjects covered and the improved quality of the data collected make the European Nutrition and Health Report 2009 an accurate documentation and sound source of information. Providing a basis for the work of the institutions responsible for health and nutrition policy, it is especially suitable for use in international comparisons of the nutrition and health situation.
Author: Valeria Siniscalchi
Author: Valeria Siniscalchi
Author: Valeria Siniscalchi
Author: Peter Lummel
Author: Nancy Milio
Author: Sylvie Vabre
Author: Ken Albala
Author: Lambie-Mumford, Hannah
Author: Susanne Braun
Author: H Deelstra
Author: I. Elmadfa