Table of Contents

Preface
Acknowledgements
1. Introduction: Sociology, Food and Eating
2. Food at Home: ‘The Family Meal in Decline?’
3. Food in Public: ‘We are all Eating Out Nowadays’
4. Food in Institutions: ‘Why are Hospital Meals Inadequate,
School Lunches Meagre and Prison Diets Unappetizing?’
5. Food Preparation Competence: ‘Cooking Skills are Being Lost
Because People Rely on Convenience Foods’
6. Food Packaging: ‘The Problem is that Food is OverPackaged’
7. Food and Ethnicity, Authenticity and Identity: ‘Ethnic Foods are
Everywhere’
8. Food, Nutrition and Hygiene: ‘Why don’t People Just Follow
Professional Advice?’
9. Food Waste: ‘How does so much Perfectly Edible Food Get
Thrown Away?’
10. Food Poverty: ‘Poor People should Eat Porridge not Cocoa
Pops, it’s Far Cheaper’
11. Food and Power: Politics, the Food System and ‘Consumer Choice’
12. Conclusion: Sociology, Food and Eating
Notes
References
Index

Promotional Information

This book is a comprehensive introduction to the sociology of food, written by a pioneer of the discipline.

About the Author

Anne Murcott is Honorary Professorial Research Associate, Food Studies Centre, Department of Anthropology, SOAS University of London, Professor Emerita, London South Bank University and Honorary Professor, School of Sociology & Social Policy, University of Nottingham. Among her books is The Sociology of Food: Eating, Diet and Culture (with Stephen Mennell and Anneke van Otterloo). In 2009 she received an honorary doctorate from the University of Uppsala.

Reviews

This book should help food and nutrition authors build informed context into a thesis, seminar, manuscript,
or proposal introduction. For researchers and instructors in related fields, this book brings awareness
and appreciation of the work of their colleagues in social sciences.
*Journal of Nutrition Education and Behavior*