Summary
Contents
`This book confirms David Harris' status as a leading theorist in contemporary culture and leisure in the UK. He offers a distinctive, coherent and authoritative guide to the major concepts and debates that should engage leisure scholars and scholarship' - Dr Peter Bramham, Senior Lecturer in Leisure Studies, Leeds Metropolitan UniversityWritten with the needs of today's student in mind, the SAGE Key Concepts series provides accessible, authoritative and reliable coverage of the essential issues in a range of disciplines. Written in each case by experienced and respected experts in the subject area, the books are indispensable study aids and guides to comprehension. Cross-referenced throughout, the format encourages understanding without sacrificing the level of detail and critical evaluation essential to convey the complexity of the issues.Key Concepts in Leisure Studies:• Provides a student-friendly guide to the key debates in leisure studies• Reflects recent developments in the field, encompassing related work in media studies, cultural studies, sports studies and sociology • Cross-references each 1500 word exposition to other concepts in the field• Offers definitions, section outlines and further reading guidance for independent learning• Is supported by the author's website http:/www.arasite.org/keyconc.html• Is essential reading for undergraduates and NVQ students in leisure studies.
Food
Food
The preparation and consumption of food have become a leisure activity (although food preparation is also work as well). The context for the consumption of food in particular helps us see the connections between leisure and important social and cultural processes.
Section Outline:Food and culture: myths and meanings in structural anthropology. The food industry and commodification. Food, social class, cultural capital, gender and consumer politics: fast food. Postmodernism, food as ‘disembedded’, the collapse of cultural boundaries. The emergence of the modern diet. Eating disorders.
At first sight, there seems to be little of interest for leisure studies in the preparation or consumption of food. It seems to be a straightforward matter of simply doing what is needed naturally, or responding to some physiological need. Like several ...