{"product_id":"practicing-food-studies-hardback-9781479828081","title":"Practicing Food Studies (Hardback) 9781479828081","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003ePracticing Food Studies\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eAmy Bentley (Edited by), Fabio Parasecoli (Edited by), Krishnendu Ray (Edited by), Marion Nestle (Foreword by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781479828081\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 26 March 2024\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e256 pages, 10 b\/w images\u003cbr\u003e22.9 x 15.2 x 22.3 cm, 0.517 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"NYU's Food Studies department has a lot to teach: about pedagogy, art, library sciences, the limits of traditional disciplinary fields, and the world beyond the academy. With essays that blend biography with analysis, this anthology finds the universal in the particular. Anyone interested in how to address the urgent practical questions, while confronting the systemic ones, will find inspiration in this fine anthology.\" (Raj Patel, University of Texas at Austin) \"Food studies provides a home for deeply interdisciplinary scholars; \u003ci\u003ePracticing Food Studies\u003c\/i\u003e packages that intellectual belonging into a single book that you'll want to not just read but keep close. The editors, each a leading voice in the field, use NYU's program as a case study that delivers a must-read history of food studies itself. Critical reflections, warmth, and candor leap from each page, fascinating and endearing at every turn.\" (Emily J.H. Contois, The University of Tulsa) \"\u003ci\u003ePracticing Food Studies\u003c\/i\u003e provides a deep dive into the emergence of the field of food studies and how it has changed over time. New York University's Food Studies Professors share their experiences and insights, helping readers understand what food studies entails and its relevance today. This book offers insight into how academic fields evolve and the factors that shape them.\" (Food Tank)\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eAn introduction to the burgeoning field of food studies\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e Popular 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.\u003cbr\u003e \u003ci\u003ePracticing Food Studies\u003c\/i\u003e 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.\u003cbr\u003e \u003ci\u003ePracticing Food Studies\u003c\/i\u003e 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.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/font\u003e","brand":"NYU Press","offers":[{"title":"Brand New","offer_id":52591098200344,"sku":"9781479828081","price":54.89,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/practicing-food-studies-hardback-9781479828081","provider":"Freshly Printed Books","version":"1.0","type":"link"}