The Sociology Of The Meal
The Sociology Of The Meal
复制标题
膳食的社会学
DOI：
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发表时间：
1995
期刊：
影响因子：
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通讯作者：
R. C. Wood
中科院分区：
文献类型：
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作者：
R. C. Wood
近年来，对国民饮食习惯的研究迅速发展，本文介绍了这项研究的主要主题和结果。这项工作回顾了有关日常生活中进餐和进餐的主要文献和研究，并概述了该领域的主要理论争论。对国内和公众用餐习惯的研究进行了总结和讨论。食物的美学和不同的风格和食物消费水平-例如，素食主义和“新烹饪”-也被审查。从社会学的角度写的，这是一个无行话的介绍，广泛的非专业读者。这项工作是为本科生及以上，在酒店和餐饮，家政学，食品和福利研究，社会学和社会人类学课程。
Research into the nation's eating habits has grown rapidly in recent years, and this work presents an introduction to the main themes and results of this research. The work reviews the key literature and research on meals and meal taking in daily life, and gives an overview of the main theoretical debates in the field. A summary and discussion of research in both domestic and public dining habits is provided. The aesthetics of food and different styles and levels of food consumption - for instance, vegetarianism and "nouvelle cuisine" - are also examined. Written from a sociological perspective, this is nevertheless a jargon-free introduction, accessible to a wide non-specialist readership. This work is intended for undergraduate students and above, on courses in hotel and catering, home economics, food and welfare studies, sociology and social anthropology.