Author: Publisher:
ISBN:
Category : Wages
Languages : en
Pages : 348
Book Description
Area Wage Survey
Author: Occupational Compensation Survey
Author: Publisher:
ISBN:
Category : Employee fringe benefits
Languages : en
Pages : 560
Book Description
Community Occupational Surveys
Author: Marguerite Wykoff ZapoleonPublisher:
ISBN:
Category : Occupational surveys
Languages : en
Pages : 216
Book Description
Bulletin of the United States Bureau of Labor Statistics
Author: Research in Education
Author: Civil Aeronautics Board Reports
Author: United States. Civil Aeronautics BoardPublisher:
ISBN:
Category : Aeronautics
Languages : en
Pages : 1044
Book Description
Small Business Research Series
Author: United States. Small Business AdministrationPublisher:
ISBN:
Category : Small business
Languages : en
Pages : 248
Book Description
Catalogue of Maps and Surveys, in the Offices of the Secretary of State, of the State Engineer and Surveyor, and in the New-York State Library
Author: New York (Staat)Catalogue of Maps and Surveys, in the offices of the Secretary of State, of the State Engineer and Surveyor, and in the New York State Library, etc
Author: NEW YORK, State of. Office of the Secretary of StatePublisher:
ISBN:
Category :
Languages : en
Pages : 302
Book Description
Food Practices and Social Inequality
Author: Jennifer Smith MaguirePublisher: Routledge
ISBN: 1351591231
Category : Business & Economics
Languages : en
Pages : 216
Book Description
Policy-related, academic and populist accounts of the relationship between food and class tend to reproduce a dichotomy that privileges either middle-class discerning taste or working-class necessity. Taking a markedly different approach, this collection explores the classed cultures of food practices across the spectrum of social stratification. Eschewing assumptions about the tastes (or lack thereof) of low-income consumers, the authors call attention to the diverse, complex forms of critical creativity and cultural capital employed by individuals, families and communities in their attempts to acquire and prepare food that is both healthy and desirable. The collection includes research carried out in the United States, Canada, Mexico and Denmark, and covers diverse contexts, from the intense insecurity of food deserts to the relative security of social democratic states. Through quantitative and qualitative cross-class comparisons, and ethnographic accounts of low-income experiences and practices, the authors examine the ways in which food practices and preferences are inflected by social class (alone, and in combination with gender, ethnicity and urban/rural location). The collection underlines the simultaneous need for the development of a more nuanced, dynamic account of the tastes and cultural competences of socially disadvantaged groups, and for structural critiques of the gross inequalities in the degrees of freedom with which different individuals and groups engage in food practices. This book was originally published as a special issue of Food, Culture & Society.