The sociology of food: eating and the place of food in society
Gespeichert in:
| Beteilige Person: | |
|---|---|
| Weitere beteiligte Personen: | |
| Format: | Buch |
| Sprache: | Englisch |
| Veröffentlicht: |
London ; Oxford ; New York ; New Delhi ; Sydney
Bloomsbury Academic
[2017]
|
| Schlagwörter: | |
| Links: | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029358632&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| Umfang: | xxiv, 288 Seiten Illustrationen |
| ISBN: | 9781472586209 9781472586216 |
Internformat
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Datensatz im Suchindex
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|---|---|
| adam_text | Contents
List of figures and tables xii
Preface xiv
By the same author xx
Acknowledgments xxi
List of abbreviations xxiii
Introduction 1
PART ONE Permanent and changing aspects
in modern eating practices 5
1 The globalization of the food supply:
Delocalization and relocalization 9
1 Food becomes internationalized—through regional specialties 9
2 Local food cultures as champions of identity 11
3 From our rediscovered regions to the realm of the exotic 16
4 From massification to intermixing 18
2 Between the domestic and the economic spheres:
The ebb and flow of culinary activity 25
1 The industrialization of the food supply 26
1.1 The industrialization of food production and new forms
of self-production 26
1.2 The industrialization of distribution 28
2 Semi-prepared foods and cooking for pleasure 29
3 The restaurant and catering sector 31
4 The eater, the restaurant system, and choice 34
5 Retirement, or the return to the domestic sphere 37
CONTENTS
3 The evolution of eating practices 41
1 The theory of gastro-anomie and related debates 41
1.1 An over abundant food supply 41
1.2 The relaxing of social constraints 42
1.3 The multiple discourses on food practices and
their contradictory aspects 42
2 The enduring class system 44
3 Changes in eating practices 46
3.1 The simplification of meal structures 47
3.2 Eating between meals 48
3.3 The location of food consumption 50
3.4 Profiles of food days 51
4 The discrepancy between norms and practices 54
5 From anomie to a crisis of legitimacy for the normative system 59
6 Overabundance and the new poverty 61
4 From food risks and food safety to anxiety management 63
1 The misunderstanding of quality 66
2 Risk and modern societies 67
3 Risk: The experts view, the public s view 68
4 Risk as a constant aspect of human food consumption 70
4.1 The ambivalent nature of human food consumption 71
4.2 Exacerbated risk and its corrosive effect on methods intended to
manage the ambivalent nature of human food consumption 75
5 From democratic risk management to the social reconstruction
of food 78
5 Obesity and the medicalization of everyday food
consumption 81
1 Obesity and socioeconomic status 85
1.1 The nature of the links 85
1.2 Socioeconomic status as a determinant of obesity 88
1.3 The stigmatization of the obese 89
2 The development of obesity and modern eating practices 92
2.1 The epidemiologic transition model 93
2.2 The roles played by food consumption in epidemiologic
transition 94
2.3 Modern food practices: A risk factor? 98
CONTENTS
ix
3 Is obesity a social construct? 102
3.1 The change in the social representations of obesity
and fat 103
3.2 The Paradoxes of the medicalization of obesity 105
4 The dangers of a public health discourse on weight loss 108
PART TWO From sociological interest in food
to sociologies food 113
6 The major socio-anthropological movements and their
encounters with the food social fact 117
1 The functionalist perspective 118
2 The perspective of the anthropology of techniques 120
3 The culturalist perspective 121
4 The structuralist perspective 122
5 Sociological perspectives on food 125
7 Epistemological obstacles 128
1 Grub : A second-rate subject? 128
2 The exclusive nature of the social fact and the dual tradition
of Durkheim and Mauss 130
8 From sociological interest in food to sociologies
Of food 136
1 The sociology of food consumption 136
1.1 The determinants of food consumption 137
1.2 Contemporary successors 140
1.3 The sociology of taste 146
2 The developmentalist perspective 147
2.1 The influence of Norbert Elias 147
2.2 Cultural materialism 150
3 The H-omnivore or the sociology of the eater 151
3.1 Classificatory thought 154
3.2 The incorporation principle 154
3.3 From the omnivore s paradox to the ambivalent natures
of human food consumption 156
3.4 Revisiting incorporation 156
X
CONTENTS
4 The sociology of eaters: An interactionist perspective 161
4.1 Sociality, sociability, and social change 162
4.2 The plural eater 163
4.3 The four types of ethos displayed by eaters 164
4.4 The eating sector 166
9 The sociologies of food and attempts to forge connections 168
1 Revisiting Durkheim 171
1.1 Individualization 172
1.2 Informalization or déstructuration 172
1.3 Communitization (communification) 172
1.4 Stylization 173
2 Scale analysis 175
2.1 The macrosocial level 176
2*2 The mesosocial level 176
2.3 The micro-individual level 177
2.4 The biological level 178
10 The sociology of French gastronomy iso
1 The complexity of French gastronomy 181
2 Why is gastronomy French? 184
2.1 Science and gastronomy, the place of food in academic culture 184
2.2 The model of social distinction 186
2.3 Taste as an axis of development 188
2.4 Catholic morality and the spirit of gastronomy 190
2.5 The food critic: An intermediary between two worlds 195
11 The food social space : A tool for the study of food
patterns i98
1 The social space and the dual space of freedom open to
human eaters 199
2 The various dimensions of the food social space 204
2.1 The edible space 205
2.2 The food system 206
2.3 The culinary space 209
2.4 The space of food habits 209
2.5 Eating and the rhythm of time 210
2.6 The social differentiation space 211
CONTENTS
xi
3 Food and its social construction 211
3.1 The transition from plant status to food 213
3.2 The transition from animal status to food 214
3.3 Milk and milk derivatives 217
4 A socio-anthropology of food: Aims and issues 219
As a conclusion: The call for constructivist positivism 220
New chapter: Food studies versus the socio-anthropoiogy
of the food social fact 223
1 The emergence of cultural studies 223
1.1 The CCCS: A new look at popular cultures 224
1.2 The United States and French Theory 225
1.3 Cultural studies and its Big Bang 228
2 From cultural studies to food studies 230
2.1 The progress of food studies 231
2.2 Institutional dynamics and domains of thematization 232
3 The challenges of food studies 237
Notes 241
References 248
Index 279
|
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| indexdate | 2024-12-20T17:49:32Z |
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| isbn | 9781472586209 9781472586216 |
| language | English |
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| spellingShingle | Poulain, Jean-Pierre 1956- The sociology of food eating and the place of food in society Gesellschaft (DE-588)4020588-5 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd Nahrung (DE-588)4171117-8 gnd Soziologie (DE-588)4077624-4 gnd |
| subject_GND | (DE-588)4020588-5 (DE-588)4136846-0 (DE-588)4171117-8 (DE-588)4077624-4 |
| title | The sociology of food eating and the place of food in society |
| title_alt | Sociologies de l'alimentation |
| title_auth | The sociology of food eating and the place of food in society |
| title_exact_search | The sociology of food eating and the place of food in society |
| title_full | The sociology of food eating and the place of food in society Jean-Pierre Poulain ; translated by Augusta Dörr |
| title_fullStr | The sociology of food eating and the place of food in society Jean-Pierre Poulain ; translated by Augusta Dörr |
| title_full_unstemmed | The sociology of food eating and the place of food in society Jean-Pierre Poulain ; translated by Augusta Dörr |
| title_short | The sociology of food |
| title_sort | the sociology of food eating and the place of food in society |
| title_sub | eating and the place of food in society |
| topic | Gesellschaft (DE-588)4020588-5 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd Nahrung (DE-588)4171117-8 gnd Soziologie (DE-588)4077624-4 gnd |
| topic_facet | Gesellschaft Ernährungsgewohnheit Nahrung Soziologie |
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