Food Culture, Consumption and Society
This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between
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Food Culture, Consumption and Society
Food Culture, Consumption and Society Paolo Corvo University of Gastronomic Sciences, Italy
© Paolo Corvo 2015 All rights reserved. No reproduction, copy or transmission of this publication may be made without written permission. No portion of this publication may be reproduced, copied or transmitted save with written permission or in accordance with the provisions of the Copyright, Designs and Patents Act 1988, or under the terms of any licence permitting limited copying issued by the Copyright Licensing Agency, Saffron House, 6–10 Kirby Street, London EC1N 8TS. Any person who does any unauthorized act in relation to this publication may be liable to criminal prosecution and civil claims for damages. The author has asserted his right to be identified as the author of this work in accordance with the Copyright, Designs and Patents Act 1988. First published 2015 by PALGRAVE MACMILLAN Palgrave Macmillan in the UK is an imprint of Macmillan Publishers Limited, registered in England, company number 785998, of Houndmills, Basingstoke, Hampshire RG21 6XS. Palgrave Macmillan in the US is a division of St Martin’s Press LLC, 175 Fifth Avenue, New York, NY 10010. Palgrave Macmillan is the global academic imprint of the above companies and has companies and representatives throughout the world. Palgrave® and Macmillan® are registered trademarks in the United States, the United Kingdom, Europe and other countries. ISBN 978-1-349-56100-1 ISBN 978-1-137-39817-8 (eBook) DOI 10.1057/9781137398178 This book is printed on paper suitable for recycling and made from fully managed and sustained forest sources. Logging, pulping and manufacturing processes are expected to conform to the environmental regulations of the country of origin. A catalogue record for this book is available from the British Library. A catalog record for this book is available from the Library of Congress.
With thanks to Giovanni Bove and Beatrice Morandina, the translators of the book.
Contents Acknowledgements
viii
1 Introduction
1
2 Food Culture and Society
25
3 Crisis and the New Patterns of Food Consumption
52
4 Problematics of Food
88
5 Food, Environment and Quality of Life
110
Bibliography
154
Analytic Index
165
vii
Acknowledgements Writing a book requires time, energy and resources. It is sometimes necessary to be on one’s own to focus on this task, and it is during these moments that one thinks of all the people – within both professional and personal spheres – who have helped in this endeavour. I am grateful to my translators Beatrice Morandina and Giovanni Bove, who have painstakingly and patiently worked on translating my text. Without their invaluable assistance and hard work, I couldn’t have completed this book. I look forward to many more such collaborations. I am grateful to all the authors who have written manuals on food and nutrition as their work has always been a rich source of information. I would like to especially thank my colleagues Lotte Holm and Berit Kaae, University of
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