Change language
English Deutsch
Change currency
€ EUR £ GBP $ USD
Licensed Unlicensed Requires Authentication Published by New York University Press 2024

2 Sociology: Migrant Food Cultures

From the book Practicing Food Studies

  • Krishnendu Ray
https://doi.org/10.18574/nyu/9781479828111.003.0006
© 2024 New York University Press, New York, USA
From the book
Practicing Food Studies
Practicing Food Studies

Chapters in this book (20)

Frontmatter
Contents
Foreword: Interdisciplinarity and the Making of a Public Intellectual
Practicing Food Studies: An Introduction
Section I Humanities and Social Sciences
1 History and Gender Studies: An Institutional Biography of NYU Food Studies
2 Sociology: Migrant Food Cultures
3 Poetry and Literary Studies: Re/De/Composition of Food Studies
4 Performance Studies: Brazilian Identity Politics and the Performance of Commensality
Section II Health, Nutrition, and the Culinary Arts
5 Public Health: A Food Studies Perspective on Policymaking and Policy Analysis
6 Applied Nutrition: Experiencing Well-Being beyond Nutrients
7 Nutrition and Dietetics: Training Registered Dietitians within a Food Systems Framework
8 Culinary Arts: Practicing Food while Practicing Food Studies
Section III Technology and Applied Sciences
9 Startups and Entrepreneurship: Recipes, Know-How, and the Assumed Progress of Man
10 Design: Food, Ethnography, and Materiality
11 Network Science: Sugar in Contemporary Colombia
12 Library Sciences: A Bibliometric Perspective of “Food Studies”
13 Action Research and Social Engagement: Food Studies in Practice
14 In Closing: Knowledge-Production in Institutional Context
About the Contributors
Index
Downloaded on 2.6.2024 from https://www.degruyter.com/document/doi/10.18574/nyu/9781479828111.003.0006/html
Scroll to top button