Food Culture, Consumption and Society

This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.

Combines anthropology, psychology, economics, philosophy, history and sociology to present an holistic approach to analysing food Explores the interaction among individuals, civil society and institutions to understand various social dynamics and possible developments Takes into account cultural, traditional and historical differences to consider a varying human experience of food and consumption

Autorentext

Paolo Corvo is Director of the Sociology Laboratory at the University of Gastronomic Sciences, Italy. His research interests include food and consumption, sustainable and enogastronomic tourism, local territorial development, quality of life and happiness.

Inhalt

1. Introduction
2. Food culture and Society
3. Crisis and theories of food consumption
4. Problematics of food
5. Food, Environment and Quality of life