Food: The Key Concepts presents an exciting, coherent and interdisciplinary introduction to food studies for the beginning reader. Food Studies is an increasingly complex field, drawing on disciplines as diverse as Sociology, Anthropology and Cultural Studies at one end and Economics, Politics and Agricultural Science at the other. In order to clarify the issues, Food: The Key Concepts distills food choices down to three competing considerations: consumer identity; matters of convenience and price; and an awareness of the ...

Food: The Key Concepts 2008, Bloomsbury Academic, New York

ISBN-13: 9781845206734

Trade paperback

Food: The Key Concepts 2008, Berg Publishers, New York

ISBN-13: 9781845206727