Description
Social scientists study food in many different ways. Historians have most often studied the history of specific foods; anthropologists have emphasized the role of food in religious rituals and group identities; sociologists have looked primarily at food as an indicator of social class and a factor in social ties; and nutritionists have focused on changing patterns of consumption and applied medical knowledge to study the effects of diet on public health. Other scholars have studied the economic and political connections surrounding commerce in food. Here these perspectives are brought together in a single volume.
About the Author
Raymond Grew is professor of history at the University of Michigan. For more than twenty years he was editor of the international quarterly Comparative Studies in Society and History.
Book Information
ISBN 9780813338842
Author Raymond Grew
Format Paperback
Page Count 304
Imprint Westview Press Inc
Publisher Taylor & Francis Inc
Weight(grams) 453g
About the Author
Raymond Grew is professor of history at the University of Michigan. For more than twenty years he was editor of the international quarterly Comparative Studies in Society and History.
Book Information
ISBN 9780813338842
Author Raymond Grew
Format Paperback
Page Count 304
Imprint Westview Press Inc
Publisher Taylor & Francis Inc
Weight(grams) 453g
