Twenty Lessons in the Sociology of Food and Agriculture

Jason Konefal is Associate Professor of Sociology at Sam Houston State University.Maki Hatanaka is Associate Professor of Sociology at Sam Houston State University.

• Annotated Table of Contents AcknowledgementsAbout the Contributors Introduction, Jason Konefal and Maki HatanakaPart 1: Consuming Food 1. Consuming Food, Maki Hatanaka2. Food, Culture, and Identity, Janine Kay Gwen Chi3. Food, Diets, and Industrialization, Anthony Winson and Jin Young Choi4. Food and Nutrition, Aya H. Kimura Part 2: Producing Food5. The Industrialization of Agriculture, Douglas H. Constance6. Science, Technology, and Agriculture, Leland L. Glenna and Daniel Tobin7. Increasing Corporate Control: From Supermarkets to Seeds, Philip H. Howard 8. Globalization of Food: The World as a Supermarket, J. Dara Bloom9. Governing Agriculture: Public Policy and Private Governance, Elizabeth Ransom10. From Ocean to Plate: Catching, Farming and Eating Seafood, Rebecca Clausen, Stefano B. Longo, and Brett ClarkPart 3. Food, Equity, and Environment 11. Food and Labor, Margaret Gray12. Food and the Environment, Sean Gillon13. Food and Hunger, Justin Sean Myers14. Food and Obesity, Melina Packer and Julie GuthmanPart 3. Food, Justice, and Sustainability 15. Organics, Brian K. Obach16. Fair Trade, Daniel Jaffee17. Food and Localism, Clare Hinrichs 18. Getting to Food Sovereignty (Locally?) in a Globalized World, Hannah Wittman 19. Urban Food Production, Joshua Sbicca20. Food and Justice, Alison Hope AlkonConclusion: Toward More Sustainable Food and Agriculture, Maki Hatanaka and Jason KonefalIndexGlossary

This book fills a major need. For professors interested in pulling back the veil of their students' foodways, this book engages them at each step in a food systems analysis, from the environment and food products, to the workers who handle our food and the corporations and governments that make key regulatory decisions. While other books focus on either food or agriculture