Food Studies: An Introduction to Research Methods

ISBN-13: 9781845206819 / Angielski / Miękka / 2009 / 256 str.

Jonathan Deutsch

Opis

This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. The book begins with overviews of food studies and research followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research.

Recenzje

Ideal as an introduction to the main strands of methods that are used in food studies (...) Several sections within this book will almost certainly constitute required reading for final year undergraduate students (...) Similary, it will be extremely useful for first year postgraduates embarking on Masters or PhD research. Joseph Burridge for Revue d'Etudes en Agriculture et Environment

Spis treści

Part One: Introducing the Discipline1. What is Food Studies?2. Introduction to Research Methods Common to Food StudiesPart Two: Doing Food Studies Research3. The Epistemological Stance4. Research Design5. Reviewing the Literature6. Strategies of Inquiry7. Quantitative Methods8. Qualitative Methods9.Mixed Method ApproachesPart Three: Problems with Food Studies Research10. Opportunities and Limitations for the Researcher11. Ethical Considerations in Food Studies ResearchPart Four: The Future of Food Studies12. Conclusion: Future Research OpportunitiesAppendix: Resource Guide for Food Studies Research

O autorze

Jeff Miller, Colorado State University. Jonathan Deutsch is professor and program director in the Department of Hospitality Management, Culinary Arts, and Food Science at Goodwin College, Drexel University, USA,Jonathan Deutsch, PhD, is Professor of Culinary Arts and Food Science at Drexel University, where he oversees the Drexel Food Lab, a student-driven product development and food innovation lab. He is a classically trained chef.