Consumption in the Age of Affluence: The World of Food by Ben Fine

By Ben Fine

With turning out to be affluence within the built global, nutrients has develop into an expanding concentration for awareness. right here, the authors argue that during order to appreciate the wide and dramatic advancements on the planet of nutrition, a brand new interdisciplinary technique is critical. The Age of Affluence effectively addresses meals intake during this method. the amount: * argues the significance of socioeconomic and cultural components over vitamin, in influencing the construction, advertising and intake of other teams of meals; * areas meals platforms thought on sound analytical foundations; * attracts significantly upon nutrients structures literature; * contains case reports from the sugar, dairy and meat structures; * employs novel statistical innovations to spot and clarify certain styles of nutrition intake; The publication can help to revitalize the self-discipline of foodstuff experiences and issues the future of the ongoing examine of meals intake. As such, it will likely be priceless to scholars, researchers and policymakers engaged on this planet of nutrients.

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Sample text

In other words, the tendency for capitalist productivity to increase leads to the displacement of domestic production. 10 Other analyses, which often counterpose themselves to such orthodoxy because of appeal to a wider range of factors and an alternative economic theory, are, none the less, organized around such shifting comparative advantage. 39 SPECIFYING FOOD SYSTEMS It is recognized that the household is something more than a unit of production and consumption, not reducible to a pseudo-marketplace, that it is governed by inner conflicts, and that its relations to the external world are both social and also not reducible to a pseudo-market exchange.

We have much less interest in the origins of products that are primarily inorganic. There are exceptions that prove the rule, for there can be the wish to trace the combination of organic and inorganic influences through each system of provision, whether food or not. The most obvious example is in studying environmental impacts of consumption for which the origins of energy or metal are important. 9 Note also that the dependence of diet upon food systems may lead, contra green consumerism and healthy and safe eating concerns, to a desire for detachment from knowledge of food’s origins.

Animals become pets because they are not eaten, not vice versa, and this is the ideological source of their lack of palatability. By material here is meant much more than the comparative advantage associated with orthodox economics—that cats and dogs do not make good cattle from a commercial point of view. More broadly, apart from productive potential, the choice of foods ultimately reflects material conflicts for power between different interest groups. Thus Ross (1980a), in rejecting cultural explanations for patterns of meat consumption (is pig more palatable than beef), seeks to show how in the United States the interests of large-scale beef interests prevailed over those attached to pork.

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