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Food and the Risk Society

DOI link for Food and the Risk Society

Food and the Risk Society book

The Power of Risk Perception

Food and the Risk Society

DOI link for Food and the Risk Society

Food and the Risk Society book

The Power of Risk Perception
ByCharlotte Fabiansson, Stefan Fabiansson
Edition 1st Edition
First Published 2016
eBook Published 26 May 2016
Pub. location London
Imprint Routledge
DOI https://doi.org/10.4324/9781315582627
Pages 296 pages
eBook ISBN 9781315582627
SubjectsEngineering & Technology, Health and Social Care, Humanities, Social Sciences
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Fabiansson, C., Fabiansson, S. (2016). Food and the Risk Society. London: Routledge, https://doi.org/10.4324/9781315582627

This book offers a comprehensive understanding of the current scientific knowledge concerning risks associated with food preparation, processing and consumption, with particular attention to the gap between scientific research and public perception. Examining the effects of food on the body from both micro and macro levels, it covers a range of broad themes and current concerns, including obesity and the 'obesity epidemic', the benefits or otherwise of dietary supplements, caffeine consumption, GM food, alcohol, organic food, the consumption of fruit and vegetables, and pathogens and contaminants.

Thematically arranged according to the application of broad theoretical approaches in sociological theory – the socio-cultural perspective, the risk society perspective and the governmentality perspective – each chapter focuses on a particular area of interest or concern in relation to food, covering the existing literature in detail and offering illustrative empirical examples, whilst identifying gaps in knowledge and areas for further research. An accessible and rigorous examination of food and health, and the discrepancy between scientific opinion and consumer perception of safe food – the real risks versus the perceived risks – this book will appeal to scholars and students of sociology, geography, food, nutrition and environmental ecosystems, as well as health professionals.

TABLE OF CONTENTS

part 1|36 pages

Food and risk in sociological discourse

chapter 1|12 pages

Food and health from a risk perspective

chapter 2|22 pages

Sociological risk discourse frameworks

part 2|94 pages

The socio-cultural risk perspective

chapter 3|23 pages

Obesity

The new normal

chapter 4|19 pages

Caffeine – a common psychoactive stimulant – from a socio-cultural perspective

chapter 5|20 pages

Alcohol consumption and the socio-cultural risk discourse

chapter 6|13 pages

The risks and benefits of dietary supplements

chapter 7|15 pages

A socio-cultural risk perspective on distorted diets

part 3|54 pages

The risk society perspective of modern industrialisation

chapter 8|19 pages

The genetically modified food credibility gap

chapter 9|14 pages

Risk perception of foodborne pathogens

chapter 10|19 pages

Organic food – reinventing traditional food production?

part 4|34 pages

The governmentality risk perspective

chapter 11|15 pages

Tasty and toxic – a culinary risk dilemma

chapter 12|13 pages

Unbalanced diet – a public health risk issue

chapter 13|4 pages

Concluding remarks and the future

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