Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply.
Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of figures - p. xi 6. List of tables - p. xiii 7. Table of equations - p. xvii 8. Contributors - p. xix 9. Biography - p. xxvii 10. Foreword - p. xxix 11. Preface: What role food? - p. xxxi 12. Acknowledgments - p. xxxiii 13. Abbreviations - p. xxxv 14. Part One. The historic political, economic and social constructs of food - p. xxxvii 15. Part One The Historic Political, Economic and Social Constructs of Food - p. 1 16. Chapter 1. Sociopolitical food and nutrition: pre-20th century - p. 3 17. Chapter 2. The 20th century: winds of change (1900–45) - p. 21 18. Chapter 3. Food, rights, and politics: the post-war years (1945–60) - p. 79 19. Chapter 4. Mixed blessings: a time of hope and crisis (1960–2000) - p. 105 20. Chapter 5. The 21st century: ideological convergence - p. 139 21. Part Two. Food and... - p. 150 22. Part Two Food and… - p. 151 23. Chapter 6. The beginnings of modern development theory - p. 153 24. Chapter 7. Agriculture, forestry, and fisheries - p. 165 25. Chapter 8. Organic food and agriculture - p. 179 26. Chapter 9. From agriculture to the global food chain/system - p. 201 27. Chapter 10. Global food waste - p. 223 28. Chapter 11. The Hunger files: food security - p. 241 29. Chapter 12. Food: natural and environmental considerations - p. 247 30. Chapter 13. Food: population rise and sustainability - p. 257 31. Part Three. Anthropology of food - p. 270 32. Part Three Anthropology of Food - p. 271 33. Chapter 14. Governance and food - p. 273 34. Chapter 15. Food and social trends - p. 289 35. Chapter 16. Trending foods and beverages - p. 305 36. Chapter 17. Food, culture, and food tourism - p. 323 37. Chapter 18. Feeding the future: challenges and limitations - p. 341 38. Part Four. Food, service, and other deliverables in the hospitality sector - p. 349 39. Part Four Food, Service, and other Deliverables in the Hospitality Sector - p. 351 40. Chapter 19. The sociology of the chef: a new theoretical proposition from the open professional kitchen - p. 353 41. Chapter 20. Food ingredients - p. 377 42. Chapter 21. The role of information technology in the food industry - p. 393 43. Chapter 22. Food service in hospitality management - p. 405 44. Chapter 23. The power of service quality: front-of-house service skills - p. 417 45. Chapter 24. The financial environment: Culinary math - p. 429 46. Chapter 25. Controlling costs and purchasing food - p. 447 47. Chapter 26. F&B spatial design and functionality - p. 473 48. Part Five. Summary - p. 484 49. Part FiveSummary - p. 485 50. Summary: What role food? - p. 487 51. General economic theory - p. 489 52. Millennium Development Goals (MDG) - p. 493 53. Nutritional guidelines - p. 497 54. Glossary - p. 503 55. Index - p. 507
Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply.
Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry.
1. Cover image - p. i 2. Title page - p. ii 3. Table of Contents - p. iii 4. Copyright - p. iv 5. List of figures - p. xi 6. List of tables - p. xiii 7. Table of equations - p. xvii 8. Contributors - p. xix 9. Biography - p. xxvii 10. Foreword - p. xxix 11. Preface: What role food? - p. xxxi 12. Acknowledgments - p. xxxiii 13. Abbreviations - p. xxxv 14. Part One. The historic political, economic and social constructs of food - p. xxxvii 15. Part One The Historic Political, Economic and Social Constructs of Food - p. 1 16. Chapter 1. Sociopolitical food and nutrition: pre-20th century - p. 3 17. Chapter 2. The 20th century: winds of change (1900–45) - p. 21 18. Chapter 3. Food, rights, and politics: the post-war years (1945–60) - p. 79 19. Chapter 4. Mixed blessings: a time of hope and crisis (1960–2000) - p. 105 20. Chapter 5. The 21st century: ideological convergence - p. 139 21. Part Two. Food and... - p. 150 22. Part Two Food and… - p. 151 23. Chapter 6. The beginnings of modern development theory - p. 153 24. Chapter 7. Agriculture, forestry, and fisheries - p. 165 25. Chapter 8. Organic food and agriculture - p. 179 26. Chapter 9. From agriculture to the global food chain/system - p. 201 27. Chapter 10. Global food waste - p. 223 28. Chapter 11. The Hunger files: food security - p. 241 29. Chapter 12. Food: natural and environmental considerations - p. 247 30. Chapter 13. Food: population rise and sustainability - p. 257 31. Part Three. Anthropology of food - p. 270 32. Part Three Anthropology of Food - p. 271 33. Chapter 14. Governance and food - p. 273 34. Chapter 15. Food and social trends - p. 289 35. Chapter 16. Trending foods and beverages - p. 305 36. Chapter 17. Food, culture, and food tourism - p. 323 37. Chapter 18. Feeding the future: challenges and limitations - p. 341 38. Part Four. Food, service, and other deliverables in the hospitality sector - p. 349 39. Part Four Food, Service, and other Deliverables in the Hospitality Sector - p. 351 40. Chapter 19. The sociology of the chef: a new theoretical proposition from the open professional kitchen - p. 353 41. Chapter 20. Food ingredients - p. 377 42. Chapter 21. The role of information technology in the food industry - p. 393 43. Chapter 22. Food service in hospitality management - p. 405 44. Chapter 23. The power of service quality: front-of-house service skills - p. 417 45. Chapter 24. The financial environment: Culinary math - p. 429 46. Chapter 25. Controlling costs and purchasing food - p. 447 47. Chapter 26. F&B spatial design and functionality - p. 473 48. Part Five. Summary - p. 484 49. Part FiveSummary - p. 485 50. Summary: What role food? - p. 487 51. General economic theory - p. 489 52. Millennium Development Goals (MDG) - p. 493 53. Nutritional guidelines - p. 497 54. Glossary - p. 503 55. Index - p. 507
