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Tania Lewis offers the first critical account of the impact of digital information, media, and communication technologies on the topic of food. Lewis critically analyzes how our …
Written by a leading scholar on public health and food, this key text introduces a new core concept to fuel our understanding of contemporary food system: the culinary footprint. …
This book is available as open access through the Bloomsbury Open Access programme and is available on www.bloomsburycollections.com. It is funded by the University of Otago, New …
Over the space of a few generations, women's relationship with food has changed dramatically. Yet – despite significant advances in gender equality – food and femininity remain …
Deciding what to eat and how to eat it are two of the most basic acts of everyday life. Yet every choice also implies a value judgement: ‘good’ foods versus ‘bad’, ‘proper’ and …
Who controls what we eat? This book reveals how dominant corporations, from the supermarket to the seed industry, exert control over contemporary food systems. It analyzes the …
This book critically examines contemporary health and wellness culture through the lens of personalization, genetification and functional foods. These developments have had a …
Despite government claims that food is safer and more readily available today than ever before, recent survey evidence demonstrates high levels of food-related anxiety among …
Drawing together the latest research and a range of case studies, Henry Buller and Emma Roe guide readers on a fascinating journey through animal welfare issues ‘from farm to …
Nearly every day brings news of another merger or acquisition involving the companies that control our food supply. Just how concentrated has this system become? At almost every …