Download - Bloomsbury Academic

FOOD
50
FOOD
A Theory of Grocery
Shopping
Food, Choice and Conflict
Shelley L. Koch
• Evidence-based
study of food
shopping and
the factors that
influence what
food ends up on
our tables
• Analyses
contemporary
magazines, TV
shows, diet programs, and government
publications, as well as interviews
with key figures from shoppers to shop
managers
• Uses a unique methodology and an
accessible, jargon-free style
A timely and unique study of the theories
behind food shopping, based on textual
analysis and interviews, which reveals
how different organizations shape our
thinking and behaviour when shopping for
a household.
SHELLEy L. KOCH is Visiting Assistant Professor
of Sociology and Assistant Director of the
Masters of Arts program in Community and
Organizational Leadership at Emory and Henry
College in Emory, Virginia, USA.
UK September 2012 US November 2012
224 Pages 156 x 234 mm 6.125 x 9.25 inches
HB 9780857851505 - £55.00 / $100.00
PB 9780857851512 - £19.99 / $29.95
Berg Publishers
Brazilian Food
Race, Class and Identity in Regional Cuisines
Jane Fajans
Writing Food History
A Global Perspective
Edited by Kyri W.
Claflin and Peter
Scholliers
• Provides in one
volume the key
questions for any
food historian or
food researcher
across a variety of
disciplines
• Addresses the relationship between
food history and other academic
discourses and charts the growth of the
discipline
• Geographical organization makes the
book accessible for both first time
food researchers as well as advanced
undergraduates, graduates and scholars
interested in food history
Covering the past 2000 years and ranging
across the globe, Writing Food History
investigates the impact of history and
other disciplines on the sources, methods
and controversies of food studies.
KyRI W. CLAFLIN teaches at Boston University,
USA.
PETER SCHOLLIERS is Professor of Contemporary
History at the Free University of Brussels,
Belgium.
UK August 2012 US October 2012
256 Pages 156 x 234 mm 6.125 x 9.25 inches
HB 9781847888099 - £55.00 / $100.00
PB 9781847888082 - £19.99 / $29.95
Berg Publishers
• The first in-depth study of Brazilian
national and regional cuisines and
identity
• Explores the significance of a range of
key dishes and foods from different
regions, from traditional fish stew and
cassava, to açai and guarana berries
• Includes traditional regional recipes
Written by a leading anthropologist, this is
the first in-depth study of Brazilian national and regional cuisine
which explores the role of food in the construction of identity in
Brazil.
JANE FAJANS is an Associate Professor at Cornell University, USA.
UK September 2012 US November 2012
160 Pages 156 x 234 mm 6.125 x 9.25 inches
HB 9780857850416 - £55.00 / $100.00
PB 9780857850423 - £17.99 / $29.95
Berg Publishers
Culinary Capital
Global Food Futures
Feeding the World in 2050
Brian Gardner
• This topical text
explores the
recent food price
‘crises’ which has
pushed the future
of food supplies
to the top of the
political agenda
and popular
attention
• Offers a rational analysis of all the
factors which are likely to determine
future food supply, demand and
security
• Fully comprehensive text; no other
studies tackle all political, structural,
environmental and technical aspects of
food supply and production
Global Food Futures presents an
accessible account of the global food
situation up to 2050, tackling the
widespread assumption that world
agriculture will fail to feed a projected
population of 9 billion.
BRIAN GARDNER has over 30 years experience
analysing agriculture and food policy
developments and recently acted as Specialist
Advisor to the House of Lords European Select
Committee (Environment and Agriculture).
UK December 2012 US February 2013
288 Pages 156 x 234 mm 6.125 x 9.25 inches
HB 9780857851543 - £55.00 / $100.00
PB 9780857851550 - £19.99 / $29.95
Berg Publishers
Kathleen Lebesco and Peter
Naccarato
• Provides a useful foundation in
sociological and cultural theory
(Bourdieu, Foucault, Rose) to illuminate
the ideological roots of current food
trends
• Drawing on textual analysis and
interviews, this book exposes the statusgenerating
function of many foodscape
sites
• Locates sites of culinary resistance within the contemporary
American society and explores the potential of such sites to
impact food-related trends and the cultural norms and values
that they support
This book analyses the ways in which food and food practices
promise viewers and consumers status through the acquisition of
culinary capital.
PETER NACCARATO is Professor of English and Chair of the Humanities
Division at Marymount Manhattan College, USA.
KATHLEEN LEBESCO is Associate Dean for Academic Affairs at Marymount
Manhattan College, USA.
UK October 2012 US December 2012
160 Pages 156 x 234 mm 6.125 x 9.25 inches
HB 9780857853820 - £55.00 / $100.00
PB 9780857853837 - £19.99 / $29.95
Berg Publishers