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Consumption, Food and Taste

Author: Alan Warde

Publisher: SAGE

ISBN:

Category: Social Science

Page: 240

View: 970

Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consumption, and trends in the representation and purchase of food. Alan Warde outlines various theories of change in the twentieth century, and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. He argues that dilemmas of modern practical life and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items which are made available both commercially and informally.

Taste, Consumption and Markets

An Interdisciplinary Volume

Author: Zeynep Arsel

Publisher: Routledge

ISBN:

Category: Business & Economics

Page: 244

View: 361

Taste is a core concept for the social sciences and an orienting notion in everyday practice. It is of equal relevance to academics and laypeople alike. Theorizations of taste are frequently multi- disciplinary, bringing an opportunity to cross-fertilize ideas and concepts. At the same time, a reader, challenged by the diverse body and dispersed nature of theories on taste, needs guidance navigating the literature and framing areas of interest. Until now, those interested in an academic perspective on the concept have had to traverse a wide range of literature. This is the first book that assembles a range of writings on taste from across disciplines to provide the reader with a sense of the emerging and expanding boundaries of this field of study. Taste, Consumption and Markets offers a comprehensive and up-to-date review of taste, with an emphasis on how taste shapes boundaries, subcultures, and global culture, complemented by an introduction that provides a scaffold for the reader and a concluding section that reflects on the past, present, and future of research on taste. It shows the latest state of knowledge on the topic and will be of interest to students at an advanced level, academics, and reflective practitioners. It addresses the topics with regard to the sociology of taste and consumption and will be of interest to researchers, academics, and students in the fields of consumer studies, consumption ethics, sociological perspectives on consumption, and cultural studies.

˜Theœ effects of nicotine on food consumption and taste preference

Author: Neil E. Grunberg

Publisher:

ISBN:

Category:

Page: 115

View: 833

Food Preferences and Taste

Continuity and Change

Author: Principal Lecturer in Anthropology Helen Macbeth

Publisher: Berghahn Books

ISBN:

Category: Cooking

Page: 218

View: 453

Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.

Fat Taste and Its Impact on Food Consumption and Preference

Author: Xirui Zhou

Publisher:

ISBN:

Category:

Page:

View: 838

The Social Dynamics of Food Consumption

Exploring the Role of Values, Taste and Social Class

Author:

Publisher:

ISBN:

Category:

Page: 194

View: 359

Sociology

Author: ANONIMO

Publisher: Addison Wesley Longman

ISBN:

Category:

Page:

View: 754

The Taste for Ethics

An Ethic of Food Consumption

Author: Christian Coff

Publisher: Springer Science & Business Media

ISBN:

Category: Philosophy

Page: 212

View: 435

This book marks a new departure in ethics, which has up to now been a question of ‘the good life’ in relation to other people, based on Greek concepts of friendship and the Judaeo-Christian ‚caritas.’ No early moral teaching discussed man’s relation to the origin of foodstuffs and the system that produced them; doubtless the question was of little interest since the production path was so short.

Sensitivity to Bitter Taste

Influence on Food Consumption and Dietary Behavior

Author: Caroline M. McNaughton Tittel

Publisher:

ISBN:

Category:

Page: 134

View: 173

The Effects of Nicotine on Food Consumption and Taste Preferences

Author: Neil E. Grunberg

Publisher:

ISBN:

Category: Food preferences

Page: 115

View: 690

A Multidisciplinary Analysis of Children's Food Consumption Behavior

Author: Lois A. Lund

Publisher:

ISBN:

Category: Children

Page: 220

View: 894

Carrot Preferences and Certain Food Consumption Habits of 298 Families

Author: Vern Alvin Vandemark

Publisher:

ISBN:

Category: Carrots

Page: 152

View: 296

The Nation as "acquired Taste"

On Greekness, Consumption of Food Heritage, and the Making of the New Europe

Author: Vassiliki Yiakoumaki

Publisher:

ISBN:

Category:

Page: 626

View: 170

The Nation as "Aquired Taste"

On Greekness, Consumption of Food Heritage and the Making of the New Europe

Author: Vassiliki Yiakoumaki

Publisher:

ISBN:

Category:

Page: 313

View: 799

Food Nations

Selling Taste in Consumer Societies

Author: Warren Belasco

Publisher: Routledge

ISBN:

Category: History

Page: 320

View: 397

This original collection abandons culinary nostalgia and the cataloguing of regional cuisines to examine the role of food and food marketing in constructing culture, consumer behavior, and national identity.

How Flavor Works

The Science of Taste and Aroma

Author: Nak-Eon Choi

Publisher: John Wiley & Sons

ISBN:

Category: Science

Page: 240

View: 708

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.

Law and the Senses

Sensational Jurisprudence

Author: Lionel Bently

Publisher: Pluto Press (UK)

ISBN:

Category: Law

Page: 262

View: 194

The concept of the five senses underpins all modern academic disciplines. Recent work has pushed forward the debate about their significance, and the extent to which our techniques of perception are not merely biological, but constructed and contestable. This book reflects the ways in which ordering of the senses informs law. Starting from the modern legal system's treatment of prohibitions, liabilities, properties and methods of proof and punishment, the contributors look at how understandings of the senses vary across a variety of legal areas, from intellectual property law to criminal law. It covers a range of issues including New Age travellers, consent in female circumcision and sadomasochism.

Food Consumption and Poverty Patterns in Ghana

Author: Stephen Sarkodie Kyereme

Publisher:

ISBN:

Category: Food consumption

Page: 345

View: 513

Discriminating Taste

How Class Anxiety Created the American Food Revolution

Author: S. Margot Finn

Publisher: Rutgers University Press

ISBN:

Category: Cooking

Page: 288

View: 335

For the past four decades, increasing numbers of Americans have started paying greater attention to the food they eat, buying organic vegetables, drinking fine wines, and seeking out exotic cuisines. Yet they are often equally passionate about the items they refuse to eat: processed foods, generic brands, high-carb meals. While they may care deeply about issues like nutrition and sustainable agriculture, these discriminating diners also seek to differentiate themselves from the unrefined eater, the common person who lives on junk food. Discriminating Taste argues that the rise of gourmet, ethnic, diet, and organic foods must be understood in tandem with the ever-widening income inequality gap. Offering an illuminating historical perspective on our current food trends, S. Margot Finn draws numerous parallels with the Gilded Age of the late nineteenth century, an era infamous for its class divisions, when gourmet dinners, international cuisines, slimming diets, and pure foods first became fads. Examining a diverse set of cultural touchstones ranging from Ratatouille to The Biggest Loser, Finn identifies the key ways that “good food” has become conflated with high status. She also considers how these taste hierarchies serve as a distraction, leading middle-class professionals to focus on small acts of glamorous and virtuous consumption while ignoring their class’s larger economic stagnation. A provocative look at the ideology of contemporary food culture, Discriminating Taste teaches us to question the maxim that you are what you eat.

Food Processing for Increased Quality and Consumption

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

ISBN:

Category: Technology & Engineering

Page: 522

View: 494

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. Examines different frying techniques, dielectric defrosting, high pressure processing, and more Provides techniques to improve the quality and sensory aspects of foods Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey Outlines techniques for fresh, cured and frozen foods Presents processing methods to improve the nutritional value of foods