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Food studies : a hands-on guide / Willa Zhen.

By: Publisher: London : Bloomsbury Academic, Bloomsbury Publishing, 2019Copyright date: ©2019Description: 212 pages : illustrations ; 25 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781474298674
  • 1474298672
  • 9781474298711
  • 1474298710
Subject(s): Additional physical formats: Ebook version :: No titleLOC classification:
  • GT2860 .Z47 2019
Contents:
Introducing food studies -- From foodie to food studies -- Defining food : meals, morals, and manners -- Food, identity, and culture -- From producers to consumers -- Food and technology -- Globalization and food : here, there, everywhere, and nowhere? -- Epilogue -- Glossary.
Summary: Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensor, tactile, and experiential. Food Studies: A Hands-On Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom - without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.--COVER.
Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Book Book NMC Library Stacks GT2860 .Z47 2019 (Browse shelf(Opens below)) 1 Available 33039001486736

Includes bibliographical references and index.

Introducing food studies -- From foodie to food studies -- Defining food : meals, morals, and manners -- Food, identity, and culture -- From producers to consumers -- Food and technology -- Globalization and food : here, there, everywhere, and nowhere? -- Epilogue -- Glossary.

Traditional food studies textbooks tend to emphasize theoretical concepts and text-based approaches. Yet food is sensor, tactile, and experiential. Food Studies: A Hands-On Guide is the first book to provide a practical introduction to food studies. Offering a unique, innovative approach to learning and teaching, Willa Zhen presents creative hands-on activities that can easily be done in a traditional classroom - without the need for a student kitchen. Major theories and key concepts in food studies are covered in an engaging, tangible way, alongside topics such as food production, consumption, technology, identity and culture, and globalization. This is the perfect introduction for students of food studies, anthropology of food, food geography, food hospitality, sociology of food, food history, and gastronomy.--COVER.

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