ISBN:
9783319781518
Sprache:
Englisch
Seiten:
Online-Ressource (XI, 274 p. 13 illus., 8 illus. in color, online resource)
Serie:
SpringerLink
Serie:
Bücher
Serie:
Springer eBook Collection
Serie:
Social Sciences
Paralleltitel:
Erscheint auch als
Paralleltitel:
Printed edition
Schlagwort(e):
Social sciences
;
Environment
;
Cultural studies
;
Religion and culture
;
Human body Social aspects
;
Human geography
;
Social Sciences
Kurzfassung:
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
Kurzfassung:
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
DOI:
10.1007/978-3-319-78151-8
URL:
Volltext
(lizenzpflichtig)
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