Del 22 i serien Advances in Gender Research

Gender and Food

From Production to Consumption and After

Inbunden, Engelska, 2016

AvMarcia Texler Segal,Vasilikie (Vicky) Demos

1 879 kr

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Volume 22 explores the complex relationships between gender and food in a variety of locations and time periods using a range of research methods. Authors show that gender inequality and men’s dominance are implicit or explicit, and that in times of both stability and change, the burden of many if not most aspects of food production and provisioning falls upon women and is an integral part of the care work they perform. Food is shown to be related to societal structures of power, resources and labor markets, as well as households, bodies and emotions. Health, well-being and sustainability emerge as major tropes in the economic and geographic north and south from the arctic to the equator and places between. Western cultural trends regarding specialized diets as they relate to health and illness are examined from a gender lens as is children’s nutrition worldwide. Gender inequality as it affects the struggle for access to land, the affordability of food, and its nutritional value is identified as a major social policy issue.

Produktinformation

Utgivningsdatum2016-09-02
Mått152 x 229 x 23 mm
Vikt600 g
FormatInbunden
SpråkEngelska
SerieAdvances in Gender Research
Antal sidor328
FörlagEmerald Publishing Limited
ISBN9781786350541

Tillhör följande kategorier

Genusvetenskap inom Samhälle och politik
Kulturvetenskap inom Samhälle och politik

Introduction to Gender and Food: From Production to Consumption and After - Vasilikie Demos and Marcia Texler Segal PART I: GENDER, FOOD AND SOCIAL CHANGEFood Trends Through Two Generations Among Saami in Arctic Fennoscandia - Myrdene AndersonThree Sisters from the Outer Boroughs: Class, Reproduction, and Food in the Early 1940s Through the Mid-1950s - Roberta Spalter-RothTraditional Provisioning Responsibilities of Women in Northern Ghana - Eileen Bogweh Nchanji and Imogen Bellwood-HowardAccess to Opportunity: A Case Study of Street Food Vendors in Ghana’s Urban Informal Economy - Arianna KingPART II: EATING IN SICKNESS AND IN HEALTHFrom Unhealthy Satiety to Health-oriented Eating: Narratives of the Mediterranean Diet, Managing a Chronic Illness - Franca BimbiEmpowering Women, Strengthening Children: a Multi-Level Analysis of Gender Inequality and Child Malnutrition in Developing Countries - Rebekah BurrowayGluten-Free Eating and Gendered Feeding Work in Families Affected by Celiac Disease - Denise A. CopeltonWomen’s Income and Healthy Eating Perception - Antonella Samoggia, Aldo Bertazzoli, Vaiva Hendrixson, Maria Glibetic and Anne ArvolaEmotional Labor, Food Provisioning and Local Food System Engagement - Rebecca L. Som Castellano PART III: FOOD: PREPARING AND SERVING ITThe Culinary “Food Chain”: Private and Personal Chefs Negotiate Identity and Status in the Culinary Profession - Alexandra Hendley The Physical and Emotional Contours of Feeding Labor by School Food Service Employees - Ashley D. Vancil-LeapSubversive Cooking in Liberal Feminism, 1963-1985 - Stacy J. Williams

Editors Segal and Demos present readers with a collection of academic essays and scholarly articles focused on the relationship between food and gender explored in different contexts utilizing a variety of research methods. The essays are grouped in three parts devoted to gender, food, and social change; eating in sickness and in health; and the preparation and serving of food. Marcia Texler Segal is a faculty member of Indiana University Southeast. Vasilikie Demos is a faculty member of the University of Minnesota, Morris.