Food Marketing and Selling Healthy Lifestyles with Science

• Utgivningsdatum: 2026-01-30
• Mått: 156 x 234 x 18 mm
• Vikt: 650 g
• Format: Häftad
• Språk: Engelska
• Serie: Critical Food Studies
• Antal sidor: 352
• Förlag: Taylor & Francis Ltd
• ISBN: 9781032584812

• Medievetenskap
• Reklam
• Naturvetenskapens historia

Lauren Alex O’Hagan is a Research Fellow in the School of Languages and Applied Linguistics at the Open University (UK) and an Affiliate Researcher in the Department of Media and Communication Studies at Örebro University (Sweden). She specialises in performances of social class and power mediation in the late nineteenth and early twentieth century through visual and material artefacts, using a methodology that blends social semiotic analysis with archival research. She has published extensively on the sociocultural forms and functions of book inscriptions, food advertisements, postcards and writing implements.Göran Eriksson is Professor of Media and Communication Studies at Örebro University (Sweden). He works in the field of discourse analysis and his current research is linked to the sociology of health and is concerned with multimodal representations of healthy food and healthy eating in different settings. Ongoing studies look at marketing and are especially interested in how science and scientific expertise is communicated. He publishes extensively in international peer-reviewed journals. Göran is associate editor of the SSCI-indexed journal Discourse, Context and Media.

‘From cod liver oil to cultured meat, food marketing addresses anxieties about health and morality. This engaging volume explores the nexus of scientific/medical discourse, marketing enabled by mass communication, and the industrialized foodscape, offering cogent and compelling analyses of visual and material culture.’- Kathleen LeBesco, Professor of Communication and Media Arts, Marymount Manhattan College‘Everywhere we now look food is being marketed as in some way healthy. Making an important and timely contribution to the field of food studies, the contributors of this book show how this is of concern across major food categories. Taking a historical approach, the oddity and cynicism of food marketing is drawn out by showing that it is nothing new.’- David Machin, Professor of Linguistics, Shanghai International Studies University‘How is science employed in food communication, and why? This book presents an original and thorough investigation into the appropriation and reuse of scientific knowledge by food brands. Through qualitative research spanning both contemporary and historical contexts, this collective work unveils insights crucial for understanding food communication across the world.’- Simona De Iulio, Professor of Information and Communication Sciences, University of Lille

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