The SAGE Encyclopedia of Food IssuesFrom SAGE Publications, Inc
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The SAGE Encyclopedia of Food IssuesFrom SAGE Publications, Inc
Ebook Download : The SAGE Encyclopedia of Food IssuesFrom SAGE Publications, Inc
The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues.
Key Features:
- Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings
- Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area
- Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition
This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.
The SAGE Encyclopedia of Food IssuesFrom SAGE Publications, Inc- Amazon Sales Rank: #3178606 in eBooks
- Published on: 2015-03-27
- Released on: 2015-04-08
- Format: Kindle eBook
Review "This three-volume encyclopedia, arranged A–Z, is designed to provide guidance to the "confusing world of food," with food scientists, scholars, and expert cookbook authors contributing more than 400 well-written entries, each supplemented with further readings and website lists. ...Individual entries, some quite short (literally bite-size) cover a fascinating variety of subjects. ...With such a great diversity of writings and recommended readings, this is a useful tool for all audiences." (C. Donaldson CHOICE 2016-03-01)
About the Author
Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner 2008 IACP Jane Grigson Award), Pancake, Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook of Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote Three World Cuisines (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader and a translation of the 16th century Livre fort excellent de cuysine. His course Food: A Cultural Culinary History is available on DVD from the Great Courses.
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Most helpful customer reviews
2 of 3 people found the following review helpful. Misses out on women, children, teens, and the elderly By Mary Ellen Snodgrass Attempts to be comprehensive, e.g., cannibalism, church suppers, smoking in restaurants, but omits an alarmingly large number of crucial areas, particularly dietary impact on the fetus, menstruation and diet, teen diet, geriatric diet, food cravings, aboriginal diet, and insects and rodents in hunger diets.
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