Practicing Food Studies / ed. by Fabio Parasecoli, Krishnendu Ray, Amy Bentley.
Barton, Scott Alves, contributor.; Bentley, Amy, contributor. 1962-; Bentley, Amy, editor. 1962-; Berg, Jennifer, contributor.; Choi, Grace, contributor.; Deutsch, Jonathan M., contributor.; Dimitri, Carolyn, contributor.; Herrera, Juan C. S., contributor.; Himmelfarb, Eric, contributor.; Malin, James Edward, contributor.; Nestle, Marion, contributor.; Parasecoli, Fabio, contributor.; Parasecoli, Fabio, editor.; Ray, Krishnendu, contributor.; Ray, Krishnendu, editor.; Rogus, Stephanie, contributor.; Sasson, Lisa, contributor.; Weitzman, Beth C., contributor.; entl, Amy, contributor.
2024
TX365.N8 P73 2024
Available Online

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Title Practicing Food Studies / ed. by Fabio Parasecoli, Krishnendu Ray, Amy Bentley.
ISBN 9781479828111
1479828114
DOI https://doi.org/10.18574/nyu/9781479828111.001.0001
Published New York, NY : New York University Press, [2024]
Copyright ©2024
Language English
Language Note In English.
Description 1 online resource : 10 b/w images
Other Standard Identifiers 10.18574/nyu/9781479828111.001.0001 doi
Call Number TX365.N8 P73 2024
Dewey Decimal Classification 641.3009747
Summary An introduction to the burgeoning field of food studiesPopular and intellectual interest in food is on the rise. The breadth of concerns surrounding food ranges from animal welfare and climate change's impact on food production to debates on the healthfulness of carbohydrates and fats, and fair compensation for restaurant and farm workers. Not only is there an expanding conversation about the ways in which we produce and consume our food, but there is growing attention being placed on the myriad ways in which food expresses and shapes shifting identities.Practicing Food Studies details the turn of the twenty-first century development and flourishing of food studies as a multidisciplinary field, focusing on its establishment at New York University. Food studies scholars have come from various fields such as history, sociology, economics, political science, nutrition, or public policy, but often felt limited by the conventions of their traditional discipline. Many gravitated to food studies to be able to describe and critically examine their specific areas of interest beyond the borders of academic disciplines. This volume explores the history of knowledge in which NYU Food Studies emerged, providing the opportunity to reflect on how academic fields are created and evolve as a response to institutional constraints and opportunities, the landscape of ideas, social movements, and public conversations.Practicing Food Studies is a compelling collection of essays compiling the research, ideas, and experiences of faculty members and graduates of the NYU Food Studies program--mapping the paths for intellectual and social engagement with food systems and its most urgent issues.
Access Note Access limited to authorized users.
Digital File Characteristics text file PDF
Source of Description Description based on online resource; title from PDF title page (publisher's Web site, viewed 28. Mrz 2024).
Added Author Barton, Scott Alves, contributor.
Bentley, Amy, contributor. 1962-
Bentley, Amy, editor. 1962-
Berg, Jennifer, contributor.
Choi, Grace, contributor.
Deutsch, Jonathan M., contributor.
Dimitri, Carolyn, contributor.
Herrera, Juan C. S., contributor.
Himmelfarb, Eric, contributor.
Malin, James Edward, contributor.
Nestle, Marion, contributor.
Parasecoli, Fabio, contributor.
Parasecoli, Fabio, editor.
Ray, Krishnendu, contributor.
Ray, Krishnendu, editor.
Rogus, Stephanie, contributor.
Sasson, Lisa, contributor.
Weitzman, Beth C., contributor.
entl, Amy, contributor.
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Frontmatter
Contents
Foreword: Interdisciplinarity and the Making of a Public Intellectual
Practicing Food Studies: An Introduction
Section I Humanities and Social Sciences
1 History and Gender Studies: An Institutional Biography of NYU Food Studies
2 Sociology: Migrant Food Cultures
3 Poetry and Literary Studies: Re/De/Composition of Food Studies
4 Performance Studies: Brazilian Identity Politics and the Performance of Commensality
Section II Health, Nutrition, and the Culinary Arts
5 Public Health: A Food Studies Perspective on Policymaking and Policy Analysis
6 Applied Nutrition: Experiencing Well-Being beyond Nutrients
7 Nutrition and Dietetics: Training Registered Dietitians within a Food Systems Framework
8 Culinary Arts: Practicing Food while Practicing Food Studies
Section III Technology and Applied Sciences
9 Startups and Entrepreneurship: Recipes, Know-How, and the Assumed Progress of Man
10 Design: Food, Ethnography, and Materiality
11 Network Science: Sugar in Contemporary Colombia
12 Library Sciences: A Bibliometric Perspective of "Food Studies"
13 Action Research and Social Engagement: Food Studies in Practice
14 In Closing: Knowledge-Production in Institutional Context
About the Contributors
Index

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