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Author:   Professor Jean-Pierre Poulain (University of Toulouse II, France) ,  Augusta Dörr
Publisher:   Bloomsbury Publishing PLC
Imprint:   Bloomsbury Academic
Dimensions:   Width: 15.60cm , Height: 2.00cm , Length: 23.40cm
Weight:   0.617kg
ISBN:  

9781472586209

ISBN 10:   1472586204
Pages:   312
Publication Date:   09 February 2017
Audience:   College/higher education ,  Undergraduate ,  Postgraduate, Research & Scholarly
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
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Table of Contents

"List of figures and tables Preface List of abbreviations Introduction Part 1: Permanent and Changing Aspects in Modern Eating Practices Chapter 1: The Globalization of the Food Supply: De-localization and Re-localization Chapter 2: Between the Domestic and the Economic Spheres: The Ebb and Flow of Culinary Activity Chapter 3: The Evolution of Eating Practices Chapter 4: From Food Risks and Food Safety to Anxiety Management Chapter 5: Obesity and the Medicalization of Everyday Food Consumption Part 2: From Sociological Interest in Food to Sociologies of Food Chapter 1: The Major Socio-Anthropological Movements and Their Encounters with the ""Food Social Fact"" Chapter 2: Epistemiological Obstacles Chapter 3: From Sociological Interest in Food to Sociologies of Food Chapter 4: The Sociologies of Food and Attempts to Make Connections Chapter 5: The Sociology of French Gastronomy Chapter 6: The Food Social Space: A Tool for the Study of Food Patterns As a Conclusion: The Call for Constructivist Positivism References Index"

Reviews

This timely translation adds an important Continental perspective to the English-language food canon, while also reaching forward to the cross-disciplinarity that characterizes contemporary Food Studies. Poulain's framing of systemic complexities and multiple sociologies reminds us of the critical importance of thinking-and-doing both through and with food-a holistic and necessary approach. David Szanto, University of Gastronomic Sciences, Italy

This timely translation adds an important Continental perspective to the English-language food canon, while also reaching forward to the cross-disciplinarity that characterizes contemporary Food Studies. Poulain's framing of systemic complexities and multiple sociologies reminds us of the critical importance of thinking-and-doing both through and with food-a holistic and necessary approach. * David Szanto, University of Gastronomic Sciences, Italy *

This timely translation adds an important Continental perspective to the English-language food canon, while also reaching forward to the cross-disciplinarity that characterizes contemporary Food Studies. Poulain’s framing of systemic complexities and multiple sociologies reminds us of the critical importance of thinking-and-doing both through and with food—a holistic and necessary approach. * David Szanto, University of Gastronomic Sciences, Italy * Gives a timely and insightful narrative to readers interested in finding out more about this developing sphere of research. * LSE Review of Books *

Author Information

Jean-Pierre Poulain is Professor of Sociology at the University of Toulouse II Jean Jaurès, France, and Chair of Food Studies: Food, Cultures and Health at Taylor's-Toulouse University Centre, Malaysia. He is the author of a number of books on the sociology of food and tourism. His work has been translated into Italian, Portuguese, Spanish, Chinese and Japanese.

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