The SAGE Encyclopedia of Food Issues, Volume 1

Front Cover
Ken Albala
SAGE, May 8, 2015 - Reference - 1664 pages

The SAGE Encyclopedia of Food Issues explores the topic of food across multiple disciplines within the social sciences and related areas including business, consumerism, marketing, and environmentalism. In contrast to the existing reference works on the topic of food that tend to fall into the categories of cultural perspectives, this carefully balanced academic encyclopedia focuses on social and policy aspects of food production, safety, regulation, labeling, marketing, distribution, and consumption. A sampling of general topic areas covered includes Agriculture, Labor, Food Processing, Marketing and Advertising, Trade and Distribution, Retail and Shopping, Consumption, Food Ideologies, Food in Popular Media, Food Safety, Environment, Health, Government Policy, and Hunger and Poverty. This encyclopedia introduces students to the fascinating, and at times contentious, and ever-so-vital field involving food issues.

Key Features:

  • Contains approximately 500 signed entries concluding with cross-references and suggestions for further readings
  • Organized A-to-Z with a thematic “Reader’s Guide” in the front matter grouping related entries by general topic area
  • Provides a Resource Guide and a detailed and comprehensive Index along with robust search-and-browse functionality in the electronic edition

This three-volume reference work will serve as a general, non-technical resource for students and researchers who seek to better understand the topic of food and the issues surrounding it.

 

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Contents

A
1
B
93
C
159
D
335
E
381
F
429
VOL 2 TITLE PAGE
476
F
477
VOL 3 TITLE PAGE
1010
N
1011
O
1053
P
1103
R
1175
S
1223
T
1343
U
1393

G
701
H
755
I
821
J
859
K
869
L
877
M
929
V
1417
W
1453
X
1499
RESOURCE GUIDE
1503
INDEX
1509
Copyright

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About the author (2015)

Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (winner 2008 IACP Jane Grigson Award), Pancake, Grow Food, Cook Food, Share Food and Nuts: A Global History. He was co-editor of the journal Food, Culture and Society and has also co-edited The Business of Food, Human Cuisine, Food and Faith and edited A Cultural History of Food: The Renaissance and The Routledge International Handbook of Food Studies. Albala was editor of the Food Cultures Around the World series, the 4-volume Food Cultures of the World Encyclopedia and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote Three World Cuisines (winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also co-authored cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home. His latest works are a Food History Reader and a translation of the 16th century Livre fort excellent de cuysine. His course Food: A Cultural Culinary History is available on DVD from the Great Courses.

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