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This textbook equips students with the ability to analyze and think critically about contemporary food topics. A thorough introduction to the sociology of food and eating, the book also acts as a primer to the discipline of sociology more generally. Chapters start with a ''common sense'' assumption about food which students frequently encounter in their own lives or in the mass media. Topics include family meals, ethnic cuisines, cooking skills and convenience foods, eating out, food waste, and ''overpackaging''. Anne Murcott shows how systematic academic research approaches can allow students to move beyond ''conventional wisdoms'' to examine sociological perspectives on food and eating. Key sociological concerns such as class, gender, age, ethnicity, power and identity are also introduced, accompanied by a wide range of examples from around the globe. By the end, readers will be able to think more critically and to apply sociological approaches to questions about food and society. I oducing the Sociology of Food and Eating is an essential introductory textbook for students in sociology and food studies. It provides readers with a solid basis for success in their studies - and with a new understanding of their own attitudes to food and eating.>
About the author
Anne Murcott is Honorary Professorial Research Associate, at SOAS, University of London, Professor Emerita at London South Bank University and Honorary Professor of Sociology at the University of Nottingham, UK. In 2009 she received an honorary doctorate from the University of Uppsala, Sweden. Her most recent book is the textbook The Sociology of Food & Eating (2019).
