Overview

Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply. Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry.

Full Product Details

Author:   Mark Gibson
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Weight:   1.130kg
ISBN:  

9780128118085

ISBN 10:   0128118083
Pages:   562
Publication Date:   25 February 2020
Audience:   Professional and scholarly ,  Adult education ,  Professional & Vocational ,  Further / Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

1. An Introduction 2. What Role Food? The Social Constructs of Food 3. The Feeding of Nations: The 20th Century A New Global Enthusiasm 4. Between the War Years: 1919-1939 5. World War Two: 1939-1945 6. Post-War Years: 1945-1960 7. A time of Hope: The 1960’s 8. The 1970’s An Era of Crisis 9. Lost opportunities: 1980’s 10. Conferences Conference Conference: 1990’s 11. Ideological Convergence: The 21st Century 12. Public Awakening 13. Present Day Food & Social Trends 14. Food Identity, Culture and Food Tourism 15. Food, Diet and Nutrition 16. Changing Dietary Habits 17. Food Production: The Macroeconomic Landscape 18. The Business Environment 19. Politics of Food 20. Food, Environmentalism and Sustainability 21. Food Waste 22. Slow Food 23. Organic food 24. Food and Genetic Modification Biotechnology 25. Current Global Food Situation: Production, Usage and Needs 26. Rise of the Industry profile: Celebrity Chefdom 27. Feeding the Future: Challenges and Limitations

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Author Information

Mark Gibson has a broad and varied professional background in healthcare, and is both a mental health and general nurse. His experience includes working in general and clinical management as well as higher education, with his specialist areas of interest being that of healthcare governance, patient safety and incident investigation, legal matters and staff training and development.

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