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Palgrave Macmillan

Food Culture, Consumption and Society

  • Book
  • © 2015

Overview

Authors:
  1. Paolo Corvo

    1. University of Gastronomic Sciences, Italy

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  • Combines anthropology, psychology, economics, philosophy, history and sociology to present an holistic approach to analysing food
  • Explores the interaction among individuals, civil society and institutions to understand various social dynamics and possible developments
  • Takes into account cultural, traditional and historical differences to consider a varying human experience of food and consumption

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Table of contents (5 chapters)

  1. Front Matter

    Pages i-ix
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  2. Introduction

    • Paolo Corvo
    Pages 1-24

  3. Food Culture and Society

    • Paolo Corvo
    Pages 25-51

  4. Crisis and the New Patterns of Food Consumption

    • Paolo Corvo
    Pages 52-87

  5. Problematics of Food

    • Paolo Corvo
    Pages 88-109

  6. Food, Environment and Quality of Life

    • Paolo Corvo
    Pages 110-153

  7. Back Matter

    Pages 154-169
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Keywords

About this book

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 food and the environment is needed to reduce food problems such as food waste and obesity.

Reviews

“In today plethora of books and papers about “food”, Prof. Corvo’s book represents a welcome and refreshing exception. Corvo’s book not only encompasses the traditional methods to study food’s implications in its many different anthropological, social, consumeristic and pleasure aspects, but shows the links between them in a creative and original manner ... . “Food Culture, Consumption and Society” is a fascinating reading not only because of the amount of information provided, but also due to Prof. Corvo writing style – at times provocative and passionate – but always clear and to the point.” (Paolo Benassi, Hollywood, US)

Authors and Affiliations

  • University of Gastronomic Sciences, Italy

    Paolo Corvo

About the author

Paolo Corvo is Director of the Sociology Laboratory at the University of Gastronomic Sciences, Italy. His research interests include food and consumption, sustainable and enogastronomic tourism, local territorial development, quality of life and happiness.

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