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Food and Society - 1st Edition - ISBN: 9780128118085, 9780128118092

Food and Society

1st Edition

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Editor: Mark Gibson
Paperback ISBN: 9780128118085
eBook ISBN: 9780128118092
Imprint: Academic Press
Published Date: 25th February 2020
Page Count: 562
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Description

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.

Key Features

  • Includes hot topics in food science, such as GMOs, modern agricultural practices and food waste
  • Reviews the role of food in society, from consumption, to politics, economics and social trends
  • Encompasses food safety, security and public health
  • Discusses changing global trends in food preferences

Readership

Food professionals and students in academic, government, and corporate markets

Table of Contents

  1. An Introduction
    2. What Role Food? The Social Constructs of Food
    3. The Feeding of Nations: The 20th Century A New Global Enthusiasm
    4. Between the War Years: 1919-1939
    5. World War Two: 1939-1945
    6. Post-War Years: 1945-1960
    7. A time of Hope: The 1960’s
    8. The 1970’s An Era of Crisis
    9. Lost opportunities: 1980’s
    10. Conferences Conference Conference: 1990’s
    11. Ideological Convergence: The 21st Century
    12. Public Awakening
    13. Present Day Food & Social Trends
    14. Food Identity, Culture and Food Tourism
    15. Food, Diet and Nutrition
    16. Changing Dietary Habits
    17. Food Production: The Macroeconomic Landscape
    18. The Business Environment
    19. Politics of Food
    20. Food, Environmentalism and Sustainability
    21. Food Waste
    22. Slow Food
    23. Organic food
    24. Food and Genetic Modification Biotechnology
    25. Current Global Food Situation: Production, Usage and Needs
    26. Rise of the Industry profile: Celebrity Chefdom
    27. Feeding the Future: Challenges and Limitations

Details

No. of pages:
562
Language:
English
Copyright:
© Academic Press 2020
Published:
25th February 2020
Imprint:
Academic Press
Paperback ISBN:
9780128118085
eBook ISBN:
9780128118092

About the Editor

Mark Gibson

Before he began his academic career, Invited Assistant Professor Dr. Mark Gibson worked in the food and beverage industry for more than 20 years in various roles including: chef, consultancy and as a front of house manager. After so many years in the industry Mark had a change of direction and undertook both his Master’s and his Ph.D. in Food Management, Environmental Sustainability and Food Security at Manchester Metropolitan University (United Kingdom). He is currently employed at the Institute for Tourism Studies in Macao, SAR, China. In his role as programme Coordinator Dr. Gibson lectures students in areas of food production and preparation in the Institute’s popular Culinary Arts Management degree programme. Simultaneously, Dr. Gibson and his team continue to develop two new post-graduate Master’s degrees; one in Food and Beverage Management, the other in Gastronomy. His work also expands into research surround food, security and gastronomy issues. Mark also sits on several academic bodies from the CTC through to the Pedagogic council as well as the coordinator’s panel. Some notable publications include several books, papers and articles about food and the many surrounding issues. As well as writing books and articles, Dr. Gibson is also an associate editor and reviewer for several food-related journals. He also helped with ‘Foodsource’. A research and policy unit based in the Social Sciences Division of the University of Oxford, Environmental Change Institute. Amid all this Mark continues to write books on the broad subjects of food and food related material whilst acting on an ad-hoc basis as a consultant for the United Nations..

Affiliations and Expertise

Senior Lecturer Adult Nursing, Faculty of Health Sciences, University of Hull, UK

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