Overview
- Introduces a New Conceptual Framework on Food and Culture
- Provides a Unique Interdisciplinary Analysis of Contemporary Food Trends
- Effectively Combines Theoretical Insights and Applied Analysis, Fostering a Highly Interdisciplinary Approach
Part of the book series: Numanities - Arts and Humanities in Progress (NAHP, volume 19)
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Table of contents (13 chapters)
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Food, Taste, and Global Cultures
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Law, Power, and Media
Keywords
About this book
This book explores such dynamics drawing on various theoretical approaches and analytical methodologies, thus enhancing the cultural reflection on food and, at the same time, helping us see how the study of food itself can help us understand better what we call “culture”. It will be of interest to anthropologists, philosophers, semioticians and historians of food.
Editors and Affiliations
About the editors
Amy Bentley is Professor in the Department of Nutrition and Food Studies at New York University. A historian with interests in the social, historical, and cultural contexts of food, she is the author of Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet (University of California Press, 2014), which was a finalist for a James Beard Award, and also winner of the ASFS Best Book Award. Other publications include Eating for Victory: Food Rationing and the Politics of Domesticity (University of Illinois, 1998), A Cultural History of Food in the Modern Era (editor) (Berg, 2011), as well as articles on such diverse topics as ketchup in Reagan's America, the politics of southwestern cuisine, and a historiography of food riots. In addition to her work as a food historian, she’s been involved in a wide range of food-related academic and applied projects, including as co-founder of the NYU Urban Farm Lab and the Experimental Cuisine Collective (2007-2016). The former Editor-in-Chief of Food, Culture, and Society: An International Journal of Multidisciplinary Research (2013-2019), Bentley is co-editor of the book series Food in Modern History: Traditions and Innovations (Bloomsbury).
Bibliographic Information
Book Title: Food for Thought
Book Subtitle: Nourishment, Culture, Meaning
Editors: Simona Stano, Amy Bentley
Series Title: Numanities - Arts and Humanities in Progress
DOI: https://doi.org/10.1007/978-3-030-81115-0
Publisher: Springer Cham
eBook Packages: Religion and Philosophy, Philosophy and Religion (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022
Hardcover ISBN: 978-3-030-81114-3Published: 19 September 2021
Softcover ISBN: 978-3-030-81117-4Published: 20 September 2022
eBook ISBN: 978-3-030-81115-0Published: 18 September 2021
Series ISSN: 2510-442X
Series E-ISSN: 2510-4438
Edition Number: 1
Number of Pages: XIV, 185
Number of Illustrations: 1 b/w illustrations, 15 illustrations in colour
Topics: Social Philosophy, Social Sciences, general, Food Science