|List of figures and tables||ix|
|Part I The social dimensions of the food system|
|1 THE ORIGINS OF HUMAN SUBSISTENCE ||13|
|2 THE MAKING OF THE MODERN FOOD SYSTEM ||32|
|3 SOCIOLOGICAL PERSPECTIVES ON FOOD AND EATING ||47|
|Part II The social organization of eating|
|4 FOOD, FAMILY AND COMMUNITY ||73|
|Part III Food, health and well-being|
|6 CHANGING CONCEPTIONS OF DIET AND HEALTH ||125|
|7 FOOD RISKS, ANXIETIES AND SCARES ||150|
|8 DIETING, FAT AND BODY IMAGE ||173|
|Part IV Patterns of preference and avoidance|
|9 THE MYSTERIOUS MEANINGS OF MEAT ||193|
|10 THE VEGETARIAN OPTION ||218|
Questia, a part of Gale, Cengage Learning. www.questia.com
Book title: Sociology on the Menu:An Invitation to the Study of Food and Society.
Contributors: Alan Beardsworth - Author, Teresa Keil - Author.
Place of publication: London.
Publication year: 1997.
Page number: vii.
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