Silke (Hrsg.) Bartsch

Places of Food Production

Origin, Identity, Imagination

Buch

This book explores the relation between food production and place. Food production has traditionally shaped the character and self-conceptions of regions giving rise to a recognised linkage between certain foods and geographical areas. In the age of globalisation, it is inevitable that global food production will affect regional foods and eating habits. The contributors ask whether this also has a bearing on regions' self-identity. Although industrialisation has had a major impact on food availability, food safety, and eating habits, industrially-produced food is increasingly regarded as unhealthy food in contrast to local food which is seen… Mehr

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Produktdetails

Weitere Autoren: Lysaght, Patricia (Hrsg.)

ISBN: 978-3-631-72782-9
EAN: 9783631727829
Produktnummer: 24518512
Verlag: Lang, Peter GmbH
Sprache: Englisch / Deutsch
Erscheinungsjahr: 2017
Seitenangabe: 291 S.
Masse: H21.0 cm x B14.8 cm x D1.5 cm 381 g
Gewicht: 381

Über den Autor

Silke Bartsch is Professor for Nutrition, Home Economics and Specialised Didactics at the University of Education Karlsruhe, Germany. She studied home economics and biology at the Technische Universität Berlin and earned her PhD degree at the University of Education Heidelberg. Her research interests focus on eating behaviour and nutrition and consumer education.Patricia Lysaght is em. Professor of European Ethnology at University College Dublin, Ireland. She has written extensively on many aspects of European ethnology and folklore. She is President of the International Commission for Ethnological Food Research, a Chair of the SIEF Working Group on Food Research, and contributing editor of many of the associated international conference publications.