國立虎尾科技大學 |

Reframing convenience food

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Reframing convenience food/ by Peter Jackson ... [et al.].
other author:	Jackson, Peter.
Published:	Cham :Springer International Publishing : : 2018.,
Description:	xi, 274 p. :ill. (some col.), digital ; : 23 cm.;
Contained By:	Springer eBooks
Subject:	Convenience foods. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-78151-8
ISBN:	9783319781518

Reframing convenience food
Reframing convenience food[electronic resource] /by Peter Jackson ... [et al.]. - Cham :Springer International Publishing :2018. - xi, 274 p. :ill. (some col.), digital ;23 cm.

1. Introduction -- 2. A Short History of Convenience Food -- 3. Convenience Food as a Contested Category -- 4. The Normalization of Convenience Food -- 5. The Temporalities of Convenience Food -- 6. The Spatialities of Convenience Food -- 7. The Moralization of Convenience Food -- 8. Cooking and Convenience -- 9. Convenience, Health and Sustainability -- 10. Conclusions.

This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers' lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme) Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.

ISBN: 9783319781518

Standard No.: 10.1007/978-3-319-78151-8doiSubjects--Topical Terms:

867407
Convenience foods.

LC Class. No.: TX370

Dewey Class. No.: 642.1

Reframing convenience food
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245 0 0 $a Reframing convenience food $h [electronic resource] / $c by Peter Jackson ... [et al.].
260 $a Cham : $b Springer International Publishing : $b Imprint: Palgrave Macmillan, $c 2018.
300 $a xi, 274 p. : $b ill. (some col.), digital ; $c 23 cm.
505 0 $a 1. Introduction -- 2. A Short History of Convenience Food -- 3. Convenience Food as a Contested Category -- 4. The Normalization of Convenience Food -- 5. The Temporalities of Convenience Food -- 6. The Spatialities of Convenience Food -- 7. The Moralization of Convenience Food -- 8. Cooking and Convenience -- 9. Convenience, Health and Sustainability -- 10. Conclusions.
520 $a This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers' lives, it considers what lessons can be learnt from the commercial success of convenience food for those who seek to promote healthier and more sustainable diets. The project draws on original findings from comparative research in the UK, Denmark, Germany and Sweden (funded through the ERA-Net Sustainable Food programme) Reframing Convenience Food avoids moral judgments about convenience food, and instead provides a refreshingly novel perspective guided by an understanding of everyday consumer practice. It will appeal to those with an interest in the sociology and politics behind health, consumerism, sustainability and society.
650 0 $a Convenience foods. $3 867407
650 1 4 $a Social Sciences. $3 655031
650 2 4 $a Cultural Studies. $3 891488
650 2 4 $a Sociology of Culture. $3 1069629
650 2 4 $a Sociology of the Body. $3 1108464
650 2 4 $a Human Geography. $3 670481
650 2 4 $a Environment, general. $3 668450
700 1 $a Jackson, Peter. $3 1115440
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