This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.
Why we eat what we eat?' is a key question for the 1990s, posed again and again in government departments, in sectors of the food industry, by professionals in health, in education, and in catering, to name a few. It is the same question adopted as the springboard for the UK Economic and Social Research Council's (ESRC) Research Programme on 'The Nation's Diet' (1992-1998), a wide ranging, multi-disciplinary set of co-ordinated basic research projects across the social sciences, including economics, psychology, social anthropology and sociology, as well as education and media studies. Contributors include; Annie S. Anderson, Hannah Bradby, Robert G. Burgess, Michael Burton, Helen Bush, Pat Caplan, Mark Conner, G. Jill Davies, Richard Dorsett, Alan Dowey, John Eldridge, Ben Fine, Andrew Flynn, Leslie Gofton, Susan Gregory, Malcolm Hamilton, Michelle Harrison, Michael Heasman, Spencer Henson, Pauline Horne, Rhiannon James, Anne Keane, Debbie Kemmer, Mike Lean, Diana Leat, Zara Lipsey, C. Fergus Lowe, Sally Macintyre, Terry Marsden, David Marshall, Lydia Martens, David Miller, Marlene Morrison, Elizabeth Murphy, Georgina OIiver, Susan Parker, Christine Phipps, Tessa M. Pollard, Rachel Povey, Jacquie Reilly, Richard Shepard, David Smith, Paul Sparks, Andrew Steptoe, Ann Walker, Alan Warde, Jane Wardle, Anna Willetts, Janice Williams, Rory Williams, Judith Wright, Neil Wrigley, Trevor Young.
Appropriate as a supplemental text to courses in Sociology. Providing an overview grounded in research. Developments in Sociology focuses on the major areas of theoretical, methodological and substantive developments in sociology. Each author takes a field of study in which they are an acknowledged expert and highlights the way in which the subject has developed over the last fifty years.
Why we eat what we eat?' is a key question for the 1990s, posed again and again in government departments, in sectors of the food industry, by professionals in health, in education, and in catering, to name a few. It is the same question adopted as the springboard for the UK Economic and Social Research Council's (ESRC) Research Programme on 'The Nation's Diet' (1992-1998), a wide ranging, multi-disciplinary set of co-ordinated basic research projects across the social sciences, including economics, psychology, social anthropology and sociology, as well as education and media studies. Contributors include; Annie S. Anderson, Hannah Bradby, Robert G. Burgess, Michael Burton, Helen Bush, Pat Caplan, Mark Conner, G. Jill Davies, Richard Dorsett, Alan Dowey, John Eldridge, Ben Fine, Andrew Flynn, Leslie Gofton, Susan Gregory, Malcolm Hamilton, Michelle Harrison, Michael Heasman, Spencer Henson, Pauline Horne, Rhiannon James, Anne Keane, Debbie Kemmer, Mike Lean, Diana Leat, Zara Lipsey, C. Fergus Lowe, Sally Macintyre, Terry Marsden, David Marshall, Lydia Martens, David Miller, Marlene Morrison, Elizabeth Murphy, Georgina OIiver, Susan Parker, Christine Phipps, Tessa M. Pollard, Rachel Povey, Jacquie Reilly, Richard Shepard, David Smith, Paul Sparks, Andrew Steptoe, Ann Walker, Alan Warde, Jane Wardle, Anna Willetts, Janice Williams, Rory Williams, Judith Wright, Neil Wrigley, Trevor Young.
This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a 'common sense' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and 'overpackaging'. Anne Murcott shows how systematic academic research approaches can allow students to move beyond 'conventional wisdoms' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. Introducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.
This book documents the influence of nongovernmental organizations on the rise of the sustainable development movement in international politics. It adds to the body of scholarly research on non-governmental organizations, by examining their political influence during the first two decades of international environmental politics - from the Stockholm Conference on the Human Environment in 1972 to the establishment of the World Conference on Environment and Development in 1982. NGOs wielded their rational moral authority to achieve their goals in attending environmental mega-conferences. In turn, these successes gave rise to a symbiotic relationship with the United Nations Environment Program and secured a seemingly permanent position at not only the negotiating table, but also the inner hallways and back rooms of the United Nations.
The Colonial Records of the State of Georgia document the colony through its first twenty-five years and includes correspondence between Georgia founder James Oglethorpe and the Trustees for Establishing the Colony, as well as records pertaining to land grants; agreements and interactions with Indigenous peoples; the settlement of a small Jewish community and the Salzburgers, German-speaking Protestant refugees; and the removal on restrictions of land tenure, rum, and slavery in the colony. Most of the local records of colonial Georgia were destroyed during the Revolution. Under Governor James Wright's direction, merchant John Graham loaded much of the official records on his vessel in the Savannah River. During the Battle of the Rice Boats in March 1776, the Inverness was burned while it lay at anchor. The destructive civil war that occurred in the latter phases of the Revolution resulted in further destruction. The Colonial Records of the State of Georgia, drawn from archival material in Great Britain, remain a unique source. Volume 20 concerns the actual founding of Georgia and covers the years 1732-35. It provides background on the settlement and a great deal about the arrival of the colonists and the conditions that they found. Volume 27, spanning the years 1754-56, contains the papers of Georgia's first governor, John Reynolds, as well as the correspondence of various inhabitants. Volume 28, Part I, contains the papers of governors John Reynolds, Henry Ellis, and James Wright from 1757 to 1763. Volume 28, Part II includes the papers of Governor James Wright, acting governor James Habersham, and others. Volume 29 contains the Trustees' Letter Book, 1732-1738. Volume 30 contains the Trustees' Letter Book, 1738-1745 Volume 31 contains the Trustees' Letter Book, 1745-1752 Volume 32 includes entry books of commissions, powers, instructions, leases, grants of land, and other documents by the Trustees.
Argues that the historical primacy of youth politics in Limpopo, South Africa has influenced the production of generations of nationally prominent youth and student activists - among them Julius Malema, Onkgopotse Tiro, Cyril Ramaphosa, Frank Chikane, and Peter Mokaba.
As a contribution to the emerging healthcare quality movement, Patient Advocacy for Healthcare Quality: Strategies for Achieving Patient-Centered Care is distinct from any others of its kind in its focus on the consumer’s perspective and in its emphasis on how advocacy can influence change at multiple social levels. This introductory volume synthesizes patient advocacy from a multi-level approach and is an ideal text for graduate and professional students in schools of public health, nursing and social work.
What are the major issues confronting social policy-makers today? What theoretical perspectives shape our thinking about the causes of social problems and how we should respond? What can we do to influence decision makers about which policy choice to make? In this completely revised and updated edition of "Canadian Social Policy," a new generation of social policy analysts discusses these important questions. Readers who are interested in discovering the current policy debates, and who want to understand the policy-making process at various levels of government as well as how they can influence the process and assess whether policies are working, will find this book invaluable.
Planning a trip to the UK? BED & BREAKFAST STOPS is the perfect guide to B&B's in England, Scotland, Wales and Ireland -- complete with contact information, photos of each B&B, descriptions, prices, facilities, and ratings for over 400 towns and counties.BED & BREAKFAST STOPS provides vital information in finding that perfect place to spend the night. B&B's offer a sense of home and comfort, not to mention outstanding food. So it's no surprise that this guide includes sections for non-smokers, the differently abled, and those with special diets. Find the best places to eat during the day in the family-friendly and pet-friendly pubs sections. From Aberdeen to Anglesey to Somerset to South Wales, BED & BREAKFAST STOPS will assure a good night's rest with a bright and delicious morning.
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