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Food: The Key Concepts, by Warren Belasco
Free PDF Food: The Key Concepts, by Warren Belasco
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This book offers an exciting, coherent and interdisciplinary introduction to the study of food studies for the beginning reader. Food choices, the author argues, are the result of a complex negotiation among three competing considerations: the consumers' identity; matters of convenience, including price; and an awareness of the consequences of what is consumed. The book concludes with an examination of two very different future scenarios for feeding the world's population; the technological fix, which looks to science to provide the solution to our future food needs, and the anthropological fix, which hopes to change our expectations and behaviors. As a whole this book provides an essential overview to this increasingly critical field of enquiry.
- Sales Rank: #483538 in Books
- Brand: Brand: Bloomsbury Academic
- Published on: 2008-10-15
- Released on: 2008-11-11
- Original language: English
- Number of items: 1
- Dimensions: 9.29" h x .43" w x 6.15" l, .65 pounds
- Binding: Paperback
- 224 pages
- Used Book in Good Condition
Review
“Belasco's prose is easygoing and professorially humane.'” ―The New York Times
About the Author
Warren Belasco is Professor of American Studies at the University of Maryland, Baltimore County.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Three Stars
By Patrick Obounou
Good
8 of 11 people found the following review helpful.
Not a Concepts Book
By Squeak
I bought this book hoping for a conceptual tool box that would help me begin to think about food studies concepts like food system, foodscapes, foodways, terroir, culinary tourism, etc. But, despite the subtitle ("The Key Concepts"), the book functions more like an introduction to food studies, one that simply surveys the broad topics. For example, in the two chapters concerned with identity, Belasco simply looks at food through topics common to cultural studies (food plus gender, sexuality, or memory) rather than examining concepts that relate more intensely to food studies (e.g., the concept of food porn, or gastroporn, which still hits on issues of sexuality and gender). With the exception of a chapter on food chains, the remainder of the book simply mounts evidence and sources for different arguments surrounding the health, politics, and economics of food (Belasco is fair and presents the different sides well).
If this book is in fact an introduction to food studies, the publisher needs to remove the misleading subtitle "key concepts" and add some visual aids--graphs, charts, maps, pictures-- anything to make it more inviting to the target audience (undergraduate college students, I assume). I hope Belasco, one of the leaders in the food studies field, will consider writing a second edition targeted towards the concepts. A book like Routledge's 'Post-Colonial Studies: The Key Concepts', but focused on food studies, would make a wonderful reference book for undergraduates and professors alike and help solidify food studies as a serious interdisciplinary field.
4 of 5 people found the following review helpful.
I wish I could take a class from Belasco
By Artisus
This book is fantastic! I read this as required reading for a history class that, initially, I bemoaned. Belasco, though, changed my mind. This is a great book that adds a depth and complexity to food and 'foodways' that I had not considered before (the culture, the economy, the politics, etc). What makes this book, in my opinion, worth the full five stars is its inclusion of activities. Belasco has designed several activities to deepen understanding as you read, such as one on 'how you eat your Oreo?' My history class had great fun breaking open the Double Stuf Oreos and debating the "right" and "wrong" ways to eat an Oreo. In sum, this is a great and accessible read, well worth your time.
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