Cooking

Food Preferences and Taste

Author: Principal Lecturer in Anthropology Helen Macbeth

Publisher: Berghahn Books

ISBN:

Category: Cooking

Page: 218

View: 642

Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic. Helen Macbeth is chair of ICAF (Europe) and Honorary Research Fellow of the Anthropology Department, Oxford Brookes University.
Technology & Engineering

Pediatric Food Preferences and Eating Behaviors

Author: Julie C. Lumeng

Publisher: Academic Press

ISBN:

Category: Technology & Engineering

Page: 318

View: 193

Pediatric Food Preferences and Eating Behaviors reviews scientific works that investigate why children eat the way they do and whether eating behaviors are modifiable. The book begins with an introduction and historical perspective, and then delves into the development of flavor preferences, the role of repeated exposure and other types of learning, the effects of modeling eating behavior, picky eating, food neophobia, and food selectivity. Other sections discuss appetite regulation, the role of reward pathways, genetic contributions to eating behaviors, environmental influences, cognitive aspects, the development of loss of control eating, and food cognitions and nutrition knowledge. Written by leading researchers in the field, each chapter presents basic concepts and definitions, methodological issues pertaining to measurement, and the current state of scientific knowledge as well as directions for future research. Delivers an up-to-date synthesis of the research evidence addressing the development of children’s eating behaviors, from birth to age 18 years Provides an in-depth synthesis of the basic eating behaviors that contribute to consumption patterns Translates the complex and sometimes conflicting research in this area to clinical and public health practice Concludes each chapter with practical implications for practice Presents the limits of current knowledge and the next steps in scientific inquiry
Medical

Nutrigenomics

Author: E. Shyong Tai

Publisher: Karger Medical and Scientific Publishers

ISBN:

Category: Medical

Page: 248

View: 185

Nutrigenomics seeks to understand the variability of the individual's response to food and the underlying mechanisms whereby foods exert their health-promoting activities. With a deeper molecular understanding of nutrition, we may some day be able to design diets that truly maximize an individual's potential for health and wellness. Many Asian societies are currently experiencing a transition in diet-related morbidity and mortality. The identification and provision of an optimal diet relevant to all the people living in Asia is an extraordinary challenge as there exists a tremendous diversity in diet, dietary intake patterns, local culture, and nutritional needs. This volume explores the role of ethnic diversity, dietary patterns and genetic adaptation in determining individual nutrient requirements throughout the life-cycle. Conceptualized as an introductory publication providing a general overview as well as specific examples of the applications of concepts and methods, this publication will help scientists, medical, nutrition and other health professionals to learn more about the field of nutrigenomics.
Anthropology

Researching Food Habits

Author: Helen M. Macbeth

Publisher: Berghahn Books

ISBN:

Category: Anthropology

Page: 214

View: 202

The term 'Anthropology of Food' has become an accepted abbreviation for the study of anthropological perspectives on food, diet and nutrition, an increasingly important subdivision of anthropology that encompasses a rich variety of perspectives, academic approaches, theories, and methods. Its multi-disciplinary nature adds to its complexity. This is the first publication to offer guidance for researchers working in this diverse and expanding field of anthropology.
Psychology

A Social-Psychological Perspective on Food-Related Behavior

Author: Marta L. Axelson

Publisher: Springer Science & Business Media

ISBN:

Category: Psychology

Page: 190

View: 339

Many of the diseases which afflict people in an affluent society like the United States seem to be related to food consumption (e.g., adult-onset diabetes mellitus, hyperlipidemia, and colon cancer). In recent years, the health-related professions have become aware that their exclusive aim of disease treatment must be expanded to include health promotion. Professionals in food and nutrition, health education, social marketing, and psychology, as well as others have become interested in finding ways to promote healthy behaviors such as appropriate food consumption patterns. To modify food-related behavior, knowledge about why people eat what they eat is required. Both biological and sociocultural factors determine people's consumption behavior. This monograph, however, examines only the sociocultural determinants of individuals' food-related behaviors within their zone of biological indifference. The sociocultural variables are divided into two major categories - sociodemographic and psychological. Sociodemographic variables are often called external variables and include income, ethnicity, age, and the like. Psychosocial variables are thought to reflect the individual's internal state, and commonly examined variables include knowledge, beliefs, and attitudes.
History

Food in Zones of Conflict

Author: Paul Collinson

Publisher: Berghahn Books

ISBN:

Category: History

Page: 235

View: 731

The availability of food is an especially significant issue in zones of conflict because conflict nearly always impinges on the production and the distribution of food, and causes increased competition for food, land and resources Controlling the production of and access to food can also be used as a weapon by protagonists in conflict. The logistics of supply of food to military personnel operating in conflict zones is another important issue. These themes unite this collection, the chapters of which span different geographic areas. This volume will appeal to scholars in a number of different disciplines, including anthropology, nutrition, political science, development studies and international relations, as well as practitioners working in the private and public sectors, who are currently concerned with food-related issues in the field.
Science

Time and Complexity in Historical Ecology

Author: William L. Balée

Publisher: Columbia University Press

ISBN:

Category: Science

Page: 432

View: 217

This collection of studies by anthropologists, botanists, ecologists, and biologists is an important contribution to the emerging field of historical ecology. The book combines cutting-edge research with new perspectives to emphasize the close relationship between humans and their natural environment. Contributors examine how alterations in the natural world mirror human cultures, societies, and languages. Treating the landscape like a text, these researchers decipher patterns and meaning in the Ecuadorian Andes, Amazonia, the desert coast of Peru, and other regions in the neotropics. They show how local peoples have changed the landscape over time to fit their needs by managing and modifying species diversity, enhancing landscape heterogeneity, and controlling ecological disturbance. In turn, the environment itself becomes a form of architecture rich with historical and archaeological significance. Time and Complexity in Historical Ecology explores thousands of years of ecological history while also addressing important contemporary issues, such as biodiversity and genetic variation and change. Engagingly written and expertly researched, this book introduces and exemplifies a unique method for better understanding the link between humans and the biosphere.
Social Science

Writing Food History

Author: Kyri W. Claflin

Publisher: Berg

ISBN:

Category: Social Science

Page: 304

View: 589

The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.