The Sociology of the Meal by Roy C Wood
Research into the nation's eating habits has grown rapidly in recent years, and this work presents an introduction to the main themes and results of this research. The work reviews the key literature and research on meals and meal taking in daily life, and gives an overview of the main theoretical debates in the field. A summary and discussion of research in both domestic and public dining habits is provided. The aesthetics of food and different styles and levels of food consumption - for instance, vegetarianism and nouvelle cuisine - are also examined. Written from a sociological perspective, this is nevertheless a jargon-free introduction, accessible to a wide non-specialist readership. This work is intended for undergraduate students and above, on courses in hotel and catering, home economics, food and welfare studies, sociology and social anthropology.
Wood, Roy C.: - Dr Roy C Wood FHEA, FIH, Hon. FCHME, has enjoyed a varied career in hospitality education and training. Amongst the positions he has held are: Professor of Hospitality Management at The Scottish Hotel School, University of Strathclyde, Glasgow; Principal and Managing Director of IMI Institute of Hotel and Tourism Management in Luzern, Switzerland, a private university college; Dean of the Oberoi Hotels Centre of Learning and Development (responsible for both the corporate management training centre and the corporate apprenticeship programme); and Chief Operating Officer of the Gulf Hospitality and Tourism Education Company in Bahrain. Since February 2010 Roy Wood has been Professor in International Hospitality Management at NHTV Breda University of Applied Sciences, The Netherlands.
Dr Wood is the author, co-author, editor or co-editor of 15 books and over 60 research papers in refereed journals as well as numerous other publications. His first book, Working in Hotels and Catering (Routledge, 1992; second edition 1997) remains a major reference point for the study of employment in the hospitality industry. He co-edited, with Dr Robert Brotherton, The Sage Handbook of Hospitality Management (2008) the current definitive reference work in the hospitality field, and was editor of Key Concepts in Hospitality Management (2013) also published by Sage.
Dr Wood is the author, co-author, editor or co-editor of 15 books and over 60 research papers in refereed journals as well as numerous other publications. His first book, Working in Hotels and Catering (Routledge, 1992; second edition 1997) remains a major reference point for the study of employment in the hospitality industry. He co-edited, with Dr Robert Brotherton, The Sage Handbook of Hospitality Management (2008) the current definitive reference work in the hospitality field, and was editor of Key Concepts in Hospitality Management (2013) also published by Sage.
| SKU | Unavailable |
| ISBN 13 | 9780748605965 |
| ISBN 10 | 0748605967 |
| Title | The Sociology of the Meal |
| Author | Roy C Wood |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Edinburgh University Press |
| Year published | 1995-04-10 |
| Number of pages | 144 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |