Jean-Pierre Poulain is Professor of Sociology at the University of Toulouse II Jean Jaurès, France, and Chair of Food Studies: Food, Cultures and Health at Taylor's-Toulouse University Centre, Malaysia. He is the author of a number of books on the sociology of food and tourism. His work has been translated into Italian, Portuguese, Spanish, Chinese and Japanese.

This timely translation adds an important Continental perspective to the English-language food canon, while also reaching forward to the cross-disciplinarity that characterizes contemporary Food Studies. Poulain’s framing of systemic complexities and multiple sociologies reminds us of the critical importance of thinking-and-doing both through and with food—a holistic and necessary approach.

• List of figures and tablesPrefaceList of abbreviationsIntroductionPart 1: Permanent and Changing Aspects in Modern Eating PracticesChapter 1: The Globalization of the Food Supply: De-localization and Re-localizationChapter 2: Between the Domestic and the Economic Spheres: The Ebb and Flow of Culinary ActivityChapter 3: The Evolution of Eating PracticesChapter 4: From Food Risks and Food Safety to Anxiety ManagementChapter 5: Obesity and the Medicalization of Everyday Food ConsumptionPart 2: From Sociological Interest in Food to Sociologies of FoodChapter 1: The Major Socio-Anthropological Movements and Their Encounters with the "Food Social Fact"Chapter 2: Epistemiological ObstaclesChapter 3: From Sociological Interest in Food to Sociologies of FoodChapter 4: The Sociologies of Food and Attempts to Make ConnectionsChapter 5: The Sociology of French GastronomyChapter 6: The Food Social Space: A Tool for the Study of Food PatternsAs a Conclusion: The Call for Constructivist PositivismReferencesIndex

Jean-Pierre Poulain is Professor of Sociology at the University of Toulouse II Jean Jaurès, France, and Chair of Food Studies: Food, Cultures and Health at Taylor's-Toulouse University Centre, Malaysia. He is the author of a number of books on the sociology of food and tourism. His work has been translated into Italian, Portuguese, Spanish, Chinese and Japanese.

This timely translation adds an important Continental perspective to the English-language food canon, while also reaching forward to the cross-disciplinarity that characterizes contemporary Food Studies. Poulain’s framing of systemic complexities and multiple sociologies reminds us of the critical importance of thinking-and-doing both through and with food—a holistic and necessary approach.

• List of figures and tablesPrefaceList of abbreviationsIntroductionPart 1: Permanent and Changing Aspects in Modern Eating PracticesChapter 1: The Globalization of the Food Supply: De-localization and Re-localizationChapter 2: Between the Domestic and the Economic Spheres: The Ebb and Flow of Culinary ActivityChapter 3: The Evolution of Eating PracticesChapter 4: From Food Risks and Food Safety to Anxiety ManagementChapter 5: Obesity and the Medicalization of Everyday Food ConsumptionPart 2: From Sociological Interest in Food to Sociologies of FoodChapter 1: The Major Socio-Anthropological Movements and Their Encounters with the "Food Social Fact"Chapter 2: Epistemiological ObstaclesChapter 3: From Sociological Interest in Food to Sociologies of FoodChapter 4: The Sociologies of Food and Attempts to Make ConnectionsChapter 5: The Sociology of French GastronomyChapter 6: The Food Social Space: A Tool for the Study of Food PatternsAs a Conclusion: The Call for Constructivist PositivismReferencesIndex