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Food: The Key Concepts Key Concepts Edition

3.2 out of 5 stars 5 customer reviews
ISBN-13: 978-1845206734
ISBN-10: 1845206738
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Editorial Reviews

Review

“Belasco's prose is easygoing and professorially humane.'” ―The New York Times

About the Author

Warren Belasco is Professor of American Studies at the University of Maryland, Baltimore County.

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Product Details

  • Series: The Key Concepts
  • Paperback: 224 pages
  • Publisher: Bloomsbury Academic; Key Concepts edition (October 15, 2008)
  • Language: English
  • ISBN-10: 1845206738
  • ISBN-13: 978-1845206734
  • Product Dimensions: 6.2 x 0.4 x 9.3 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 3.2 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Best Sellers Rank: #50,138 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback Verified Purchase
I bought this book hoping for a conceptual tool box that would help me begin to think about food studies concepts like food system, foodscapes, foodways, terroir, culinary tourism, etc. But, despite the subtitle ("The Key Concepts"), the book functions more like an introduction to food studies, one that simply surveys the broad topics. For example, in the two chapters concerned with identity, Belasco simply looks at food through topics common to cultural studies (food plus gender, sexuality, or memory) rather than examining concepts that relate more intensely to food studies (e.g., the concept of food porn, or gastroporn, which still hits on issues of sexuality and gender). With the exception of a chapter on food chains, the remainder of the book simply mounts evidence and sources for different arguments surrounding the health, politics, and economics of food (Belasco is fair and presents the different sides well).

If this book is in fact an introduction to food studies, the publisher needs to remove the misleading subtitle "key concepts" and add some visual aids--graphs, charts, maps, pictures-- anything to make it more inviting to the target audience (undergraduate college students, I assume). I hope Belasco, one of the leaders in the food studies field, will consider writing a second edition targeted towards the concepts. A book like Routledge's 'Post-Colonial Studies: The Key Concepts', but focused on food studies, would make a wonderful reference book for undergraduates and professors alike and help solidify food studies as a serious interdisciplinary field.
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Format: Kindle Edition Verified Purchase
This book is fantastic! I read this as required reading for a history class that, initially, I bemoaned. Belasco, though, changed my mind. This is a great book that adds a depth and complexity to food and 'foodways' that I had not considered before (the culture, the economy, the politics, etc). What makes this book, in my opinion, worth the full five stars is its inclusion of activities. Belasco has designed several activities to deepen understanding as you read, such as one on 'how you eat your Oreo?' My history class had great fun breaking open the Double Stuf Oreos and debating the "right" and "wrong" ways to eat an Oreo. In sum, this is a great and accessible read, well worth your time.
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Format: Paperback Verified Purchase
Good
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Format: Paperback Verified Purchase
Quite scientific in scope; more for academia than a kitchen or culinary arts. I won't be using it as much as I had hoped.
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By appleluv on February 12, 2013
Format: Paperback Verified Purchase
had to get this as a textbook for a undergrad class. I still have this book. it was a great interesting read.
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