Food Culture, Consumption and Society

Product Description

This book analyses how consumer food choices have undergone profound changes in the context of the economic crisis, including the rediscovery of local products and the diffusion of multi-ethnic food. Corvo argues that a new ecological relationship between food and the environment is needed to reduce food problems such as food waste and obesity.

Review

“In today plethora of books and papers about “food”, Prof. Corvo’s book represents a welcome and refreshing exception. Corvo’s book not only encompasses the traditional methods to study food’s implications in its many different anthropological, social, consumeristic and pleasure aspects, but shows the links between them in a creative and original manner ... . “Food Culture, Consumption and Society” is a fascinating reading not only because of the amount of information provided, but also due to Prof. Corvo writing style – at times provocative and passionate – but always clear and to the point.” (Paolo Benassi, Hollywood, US)

About the Author

Paolo Corvo is Director of the Sociology Laboratory at the University of Gastronomic Sciences, Italy. His research interests include food and consumption, sustainable and enogastronomic tourism, local territorial development, quality of life and happiness.