Reframing Convenience Food
This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers’ lives, it considers what lessons can be learnt from the com
- PDF / 3,197,116 Bytes
- 281 Pages / 419.58 x 612.28 pts Page_size
- 26 Downloads / 220 Views
PETER JACKSON, HELENE BREMBECK, JONATHAN EVERTS, MARIA FUENTES, BENTE HALKIER, FREJ DANIEL HERTZ, ANGELA MEAH, VALERIE VIEHOFF AND CHRISTINE WENZL
Reframing Convenience Food
Peter Jackson • Helene Brembeck Jonathan Everts • Maria Fuentes Bente Halkier • Frej Daniel Hertz Angela Meah • Valerie Viehoff Christine Wenzl
Reframing Convenience Food
Peter Jackson Department of Geography University of Sheffield Sheffield, UK
Helene Brembeck Centre for Consumer Science University of Gothenburg Gothenburg, Sweden
Jonathan Everts Institute of Geosciences and Geography Martin-Luther-University Halle-Wittenberg, Germany
Maria Fuentes Centre for Consumer Science University of Gothenburg Gothenburg, Sweden
Bente Halkier Department of Sociology Copenhagen University Copenhagen, Denmark
Frej Daniel Hertz Department of Communication and Arts Roskilde University Roskilde, Denmark
Angela Meah Department of Geography University of Sheffield Sheffield, UK
Valerie Viehoff Institute of Education University College London London, UK
Christine Wenzl Institute of Geography University of Bonn Bonn, Germany ISBN 978-3-319-78150-1 ISBN 978-3-319-78151-8 (eBook) https://doi.org/10.1007/978-3-319-78151-8 Library of Congress Control Number: 2018939087 © The Editor(s) (if applicable) and The Author(s) 2018 This work is subject to copyright. All rights are solely and exclusively licensed by the Publisher, whether the whole or part of the material is concerned, specifically the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on microfilms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a specific statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. The publisher, the authors and the editors are safe to assume that the advice and information in this book are believed to be true and accurate at the date of publication. Neither the publisher nor the authors or the editors give a warranty, express or implied, with respect to the material contained herein or for any errors or omissions that may have been made. The publisher remains neutral with regard to jurisdictional claims in published maps and institutional affiliations. Cover illustration: Jochen Tack / Alamy Stock Photo Printed on acid-free paper This Palgrave Macmillan imprint is published by the registered company Springer International Publishing AG part of Springer Nature. The registered company address is: Gewerbestrasse 11, 6330 Cham, Switzerland
Preface and Acknowledgements
What do we mean when we refer to convenience food? How do consumers make sense of the category? How do they combine it with other kinds of food and modes of cooking? How do they incorporat
Data Loading...
