Sociology on the Menu: An Invitation to the Study of Food and Society

By Alan Beardsworth; Teresa Keil | Go to book overview

SUBJECT INDEX

a
Accum 151
additives 151 , 162
adulteration 38 , 151
‘agribusiness’ 96
agriculture: dependence on 22-3 ;
emergence of 17-18
aliment 67
alimentary totality 67 , 154 , 158
American Dietetic Association 141
amino acids 194-5 , 202
animal slaughter 156-7
anorexia nervosa 65 , 174 , 177 , 184-9 , 237
anthropomorphism 210
‘appestat’ 177
appetite 56 , 69 ;
civilizing of 65

b
binary oppositions 51 , 57 , 61
body:
discipline of 132-3 , 177-8 ;
fat 161-2 , 181 ;
‘hydraulic machine’ 131 ;
image 173-7 , 179 ;
sociology of 173-4 ;
weight 181-3
Body Mass Index (BMI) 181-3
bovine somatotropin (BST) 172
bovine spongiform encephalopathy (BSE) 160 , 163 , 165-6 , 171
brain size and diet 15
branded food products 38
Buddhism 157 , 204-5 , 221 , 228
bulimia nervosa 174 , 185-6

c
catering:
industry 112-14 ;
systems 117-18 ;
workers 114-15
chefs 107-9
Cheyne, George 130-3 , 137-8 , 222
children and food 54-5 , 80 , 127 , 243 , 251
Chinese traditional medicine 130
chocolate 242 , 247 , 249-50
Christianity 157 , 205 , 220 , 221-2
civilizing process 102-3 , 177 , 216
coffee houses 105-6 , 110
commensality 94 , 95 , 159 , 256-7
Committee on Medical Aspects of Food Policy (COMA) 136-7
commoditization:
of food 43 ;
of flavour principles 158-9
consumerism 69 , 158
confectionery 242 , 249-50
convenience foods 98
convenience menu 68 , 98
‘cooked dinner’ 83-4 , 92 , 143-4
Crust Man 55
culinary triangle 61-3
cultural capital 88

d
delocalization 40-1
developmental approach 64-9
diabetes 182 , 251-2
dietary equilibrium 144-5
dietary prohibitions 51-2
dietary targets 136-8
dietary trends 88-90
‘dietetic management’ 131-3
dietetics:
origins of 140-2 ;
role of women in 141-2
dieting 67 , 90 , 161 , 173 , 179-81
distribution of food supplies 35-7
domestic science 138
domestication 18-20 , 25-7

e
eating out patterns 115-18
eating disorders 174-5 , 180 , 181 , 183-9
economy menu 68
environmentalist movements 215-6 , 227
ergotism 150-1
ethnic foods 117

-275-

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Sociology on the Menu: An Invitation to the Study of Food and Society
Table of contents

Table of contents

  • Title Page iii
  • Contents vii
  • Figures and Tables ix
  • Preface x
  • Introduction 1
  • Part I - The Social Dimensions of the Food System 11
  • 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 71
  • 4 - Food, Family and Community 73
  • 5 - Eating Out 100
  • Part III - Food, Health and Well-Being 123
  • 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 191
  • 9 - The Mysterious Meanings of Meat 193
  • 10 - The Vegetarian Option 218
  • 11 - Sugar and Confectionery 242
  • Epilogue 254
  • Bibliography 260
  • Author Index 271
  • Subject Index 275
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