Food and Society

Langue : Anglais

Coordonnateur : Gibson Mark

Couverture de l’ouvrage Food and Society

Résumé
Sommaire
Lectorat
Biographie
Commentaire

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.

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

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

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.

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