Identités des mangeurs, images des aliments PDF Download

Author: Ismène Giachetti
Publisher:
ISBN:
Category : Diet
Languages : fr
Pages : 242

View

Book Description
Cet ouvrage offre une analyse transdisciplinaire du comportement alimentaire, sujet d'intérêt croissant pour l'ensemble des partenaires socio-économiques. L'analyse des relations existant entre le "mangeur" qui incorpore et le "mangé" qui est ingéré, et de leurs influences réciproques, fournit un éclairage nouveau sur la complexe construction du comportement alimentaire. L'étude attentive des discours médiatiques sur les attributs symboliques et imaginaires de l'aliment - celui de la valeur santé est actuellement dominant - s'attache à décrire leur impact sur les comportements des mangeurs, leurs représentations, leurs opinions d'acheteurs, voire leurs identités. Le point de vue des chercheurs en sciences humaines et sociales est exprimé au fil des huit chapitres, depuis le sociologue, l'historien, l'économiste, le psychologue, jusqu'à l'anthropologue. Cet ouvrage souligne aussi l'importance des échanges de savoirs entre la recherche en sciences humaines et sociales et l'application industrielle, qui sont aujourd'hui au coeur des priorités des sociétés. [Editeur]

Author:
Publisher: Odile Jacob
ISBN: 2738179053
Category :
Languages : en
Pages : 286

View

Book Description

Author: Jean-Pierre Poulain
Publisher: Bloomsbury Publishing
ISBN: 1472586239
Category : Social Science
Languages : en
Pages : 313

View

Book Description
A classic text about the social study of food, this is the first English language edition of Jean-Pierre Poulain's seminal work. Tracing the history of food scholarship, The Sociology of Food provides an overview of sociological theory and its relevance to the field of food. Divided into two parts, Poulain begins by exploring the continuities and changes in the modern diet. From the effect of globalization on food production and supply, to evolving cultural responses to food – including cooking and eating practices, the management of consumer anxieties, and concerns over obesity and the medicalization of food – the first part examines how changing food practices have shaped and are shaped by wider social trends. The second part provides an overview of the emergence of food as an academic focus for sociologists and anthropologists. Revealing the obstacles that lay in the way of this new field of study, Poulain shows how the discipline was first established and explains its development over the last forty years. Destined to become a key text for students and scholars, The Sociology of Food makes a major contribution to food studies and sociology. This edition features a brand new chapter focusing on the development of food studies in the English-speaking world and a preface, specifically written for the edition.

Author: Sofie Vandamme
Publisher: ACCO
ISBN: 9033479133
Category : Food
Languages : en
Pages : 194

View

Book Description
Scholars from various disciplines address the ethical perspective of changing food habits in general, and the promotion of healthy eating in particular.

Author: Mark Harvey
Publisher: Manchester University Press
ISBN: 1526137607
Category : Social Science
Languages : en
Pages : 225

View

Book Description
This electronic version has been made available under a Creative Commons (BY-NC-ND) open access license. In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

Author: Ian Young
Publisher: Council of Europe
ISBN: 9287155747
Category : Medical
Languages : en
Pages : 204

View

Book Description
This publication contains the report of the European Forum, organised jointly by the Council of Europe and the WHO Regional Office for Europe, and held in Strasbourg, France in November 2003 with participants from 27 countries. The aims of the Forum were to promote healthy eating in schools as an integral part of healthy lifestyles; to review different European approaches to provision of school meals; and to make proposals for follow-up activities to be pursued by the Council of Europe.

Author: Luca Vercelloni
Publisher: Routledge
ISBN: 1000183572
Category : Social Science
Languages : en
Pages : 219

View

Book Description
The Invention of Taste provides a detailed overview of the development of taste, from ancient times to the present. At the heart of the book is an intriguing question: why did the sensory attribute of human taste become a social metaphor and aesthetic value for judging cultural qualities of art, fashion, cuisine and other social constructions? Unique amongst the senses, taste is at once a biologically derived sense, private, personal and individual, yet also a sensibility which can be acquired, shared, and communicated. Exploring the many factors that defined the evolution of taste – from medieval morals and medicine to social and cultural philosophy, the rise of aesthetics, birth of fashion, branding trends, and luxury worship in the age of mass consumption – Luca Vercelloni’s ambitious text provides readers with an outstanding introduction to the subject, making it the cultural history of taste.Now available for the first time in English, Taste features a new final chapter and a preface by series editor David Howes. Rich in detail and examples, this interdisciplinary work is an important read for students and researchers in sensory studies, philosophy, sociology and cultural studies, as well as gastronomy, fashion, design, and branding.

Author: Rita M Denny
Publisher: Routledge
ISBN: 1315427842
Category : Business & Economics
Languages : en
Pages : 838

View

Book Description
The first comprehensive work on the burgeoning field of business anthropology, this innovative reference book, including more than 60 international scholar-practitioners, provides a foundation for the field for years to come.

Author: Sofia Rüdiger
Publisher: John Benjamins Publishing Company
ISBN: 9027260990
Category : Language Arts & Disciplines
Languages : en
Pages : 292

View

Book Description
All humans eat and all humans speak – activities which in social life often, but not always, co-occur: We talk while eating and drinking with others, but food is also a prominent literal and metaphorical discursive topic which contributes to establishing communities and identities. This omnipresence of eating and drinking in our daily lives has led to a public fascination with foodways. The contributions in this edited collection investigate the connection between language and food from a variety of perspectives. As food discourses operate on local, global, and mediated levels, they are intertwined with notions of identity and culture and thus shed light on intimate understandings of ourselves as human beings. Talking about Food – The Social and the Global in Eating Communities provides up-to-date and thought-provoking contributions to the linguistics of food. The book is essential reading for anyone interested in food-related subjects.

Author:
Publisher:
ISBN:
Category : Canada
Languages : en
Pages : 196

View

Book Description