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Elsevier

Food and Society

  • 1st Edition - February 23, 2020
  • Latest edition
  • Editor: Mark Gibson
  • Language: English

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 informati… Read more

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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

Product details

  • Edition: 1
  • Latest edition
  • Published: February 25, 2020
  • Language: English

About the editor

MG

Mark Gibson

Mark Gibson has a broad and varied professional background in healthcare, and is both a mental health and general nurse. His experience includes working in general and clinical management as well as higher education, with his specialist areas of interest being that of healthcare governance, patient safety and incident investigation, legal matters and staff training and development.
Affiliations and expertise
Independent Scholar

View book on ScienceDirect

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