The Handbook of Food Research

In a chapter in this new book about food research Marianne Lien and Eivind Jacobsen argue that marketers have worked hard to understand and shape the buying practices of urban shoppers, acknowledging how their diverse, segmented and unruly behaviour has changed over time. The authors explore how marketing emerged out economics as a field of knowledge, how it has filled the growing distance between buyers and sellers and they look at some of its successes and failures.

Read more about the book at www.bloomsbury.com

 

About The Handbook of Food Research

The last twenty years have seen a burgeoning of social scientific and historical research on food. The field has drawn in experts to investigate topics such as: the way globalisation affects the food supply; what cookery books can (and cannot) tell us; changing understandings of famine; the social meanings of meals - and many more. Now sufficiently extensive to require a critical overview, this is the first handbook of specially commissioned essays to provide a tour d'horizon of this broad range of topics and disciplines. The editors have enlisted eminent researchers across the social sciences to illustrate the debates, concepts and analytic approaches of this widely diverse and dynamic field.

This volume will be essential reading, a ready-to-hand reference book surveying the state of the art for anyone involved in, and actively concerned about research on the social, political, economic, psychological, geographic and historical aspects of food. It will cater for all who need to be informed of research that has been done and that is being done

 

Published Aug. 28, 2013 1:43 PM