A Sociology of Food and Nutrition: The Social Appetite introduces readers to the field of food sociology. The second edition expands on the successful format of the first, with new chapters, updated material, and new pedagogic features. The book is designed to be used as both a general reader, bringing together many of the key authors in the field and focusing on topics that dominate the literature, and a teaching text on the social aspects of food and nutrition. To fulfil this second function, each chapter has:
What's new?
The book has been completely revised in response to reader feedback and the latest research findings to ensure that it is completely up to date with current developments in the field. Specifically, the second edition includes:
The interdisciplinary nature of studying food and nutrition
The central importance of food in social life means that its study is the province of diverse academic disciplines. In such a field as the study of food and nutrition, there is much that we can learn through interdisciplinary exchange. This book aims to draw together readings from what might be seen as opposing disciplines: sociology and nutrition. Interdisciplinary collaboration is a lengthy and challenging process involving active debate over philosophical assumptions and methodologies, as well as the overcoming of jargon and territorial defences, not to mention the academic structures of universities.
As editors, we have worked through the challenges of interdisciplinary collaboration in compiling this book. John Germov is a sociologist and Lauren Williams is a dietitian with a science background, and we both work as university academics. Our interdisciplinary collaboration resulted from having to share an office because of a lack of university office space. Our office became a place of daily intellectual exploration as we probed the perspectives of sometimes opposing disciplines through discussion and debate. This debate informed the development of a new sociology subject at the University of Newcastle called ‘The Sociology of Food', run for both dietetic and sociology students. In establishing the subject, the search for an appropriate textbook led to the creation of this book. With student learning and interdisciplinary collaboration in mind, we broadened the scope of the book to make it relevant to readers across health, nutrition, and social science disciplines.
Part of the value of our collaboration has been the extension of our networks, reflected in the range of people who have contributed to this book. Most are either sociologists or dietitians and all share an interest in the sociology of food and nutrition. Many of the contributing authors have published widely in the field and are based in either the UK, USA, or Australia. Most chapters provide a review of the relevant literature, while others present empirical findings, particularly where sociological data are scant.
Our aim in writing this book is to reach a broad readership so that those interested in food, nutrition, and wider issues of consumption and social regulation can discover the relevance of studying the social context of food; this, we hope, will lead to future interdisciplinary collaboration. We encourage readers interested in the social context of food and nutrition-both inside and outside the discipline of sociology-to break down disciplinary barriers and to facilitate the coalescence of a variety of perspectives through ongoing debate and discussion of the issues presented in this book. Despite our enthusiasm for food sociology and interdisciplinary collaboration, it would be folly to claim that this book provides all the answers for understanding food and eating. The study of food is rightly the province of many disciplines. Had the university placed a geographer in our office, there would no doubt have been more input from that disciplinary field in this text.
We trust that A Sociology of Food and Nutrition inspires people from many disciplines to add a sociological perspective to their understanding of why we eat the way we do.
Suggestions, comments, and feedback
We are always interested in receiving feedback on the book and suggestions for future editions.
Bon appetit!
John Germov and Lauren Williams
University of Newcastle, Australia
January 2004
