The Handbook of Food Research (Hardcover)

Foreword by Sidney W. Mintz (John Hopkins University, USA) A Burgeoning Field: Introduction to The Handbook of Food Research - Anne Murcott, (SOAS, University of Nottingham and London South Bank University, UK) Part One: Historical Essentials Editorial Introduction The History of Globalization and the Food Supply - Leigh Bush, Adrianne Bryant, and Richard Wilk (Indiana University, USA) Re-thinking the Economic and Social History of Agriculture and Food, Through the Lens of Food Choice - Richard Le Heron (University of Auckland, NZ) Feeding Growing Cities in the Nineteenth and Twentieth Centuries: Problems, Innovations and Reputations - Peter Scholliers and Patricia Van Den Eeckhout, (Vrije Universiteit Brussel, Belgium) The Historical Development of Industrial and Domestic Food Technologies- Monica Truninger (Institute of Social Sciences, University of Lisbon, Portugal) Social History of the Science of Food Analysis and the Control of Adulteration- Peter J. Atkins, (University of Durham, UK) Representations of Food Production and Consumption: Cookbooks as Historical Sources - Kyri W. Claflin (Boston University, USA) Part Two: Frameworks of Provision: Production and Distribution Editorial Introduction Contemporary Food Systems - Terry Marsden (Cardiff University, UK) Economics, Food Demand and Nutrition - Richard Tiffin and Matthew Salois (University of Reading, UK) Food Chains - Bill Pritchard (University of Sydney, Australia) Food and the Audit Society - Hugh Campbell (University of Otago, NZ) Environmental Issues in Agriculture: Farming Systems and Ecosystem Services - Michael Winter (University of Exeter, UK) Appellations and indications of origin, terroir, and the social construction and contestation of place-named foods - Harry G. West (SOAS, UK) A Critical Turn in Hospitality and Tourism Research - Richard Mitchell and David Scott (School of Hospitality, Otago Polytechnic, NZ and Southern Cross University, Australia) Part Three: Buying and Eating Editorial Introduction Food Marketing - Marianne Elisabeth Lien (University of Oslo, Norway) and Eivind Jacobsen (National Institute for Consumer Research (SIFO), Oslo, Norway) Food Retailing - Allan G. Hallsworth (University of Portsmouth, UK) The Twenty-First Century 'Food Consumer': The Emergence of Consumer Science - Helene Brembeck (Centre for Consumer Science, CFK, University of Gothenburg, Sweden) Appetite and Satiety - A Psychobiological Approach - John Blundell, Michelle Dalton, Graham Finlayson (University of Leeds, UK) Sociology of Food Consumption - Lotte Holm (Copenhagen University, Denmark) Meals: Eating at Home and 'Eating Out' - Alice Julier (Chatham University, USA) Drinks: Water, 'Soft' and Alcoholic - Tom Brennan (United States Naval Academy, USA) Food and Identity - Krishnendu Ray (New York University, USA) Part Four: Contemporary Issues, Problems and Policy Editorial Introduction Hunger and Famine Worldwide - Ellen Messer (Boston University, USA) The Politics of Food and Nutrition Policies - David F. Smith (University of Aberdeen, UK) Risk and Trust in the Food Supply - Unni Kjærnes (The National Institute for Consumer Research, Oslo, Norway) Food (In)security in the Global "North" and "South" - Jane L. Midgley (University of Newcastle, UK) Food and the Media: Production, Representation and Consumption - Roger Dickinson (University of Leicester, UK) Eating Disorders and Obesity: Symptoms of a Socially Sanctioned Pathway in the Modern World - Jane Ogden (University of Surrey, UK) Food Waste - Catherine Alexander (Goldsmiths' College London, UK) Nicky Gregson (University of Sheffield, UK) and Zsuzsa Gille (University of Illinois at Urbana-champaign, USA) References Name Index Subject Index