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The sociology of food is the study of food and how it relates to the history, progression, and future development of society. Studies includes the production and consumption of food as well as its medical, spiritual and ethical applications.
Social class differences in food consumption refers to how the quantity and quality of food varies according to a person's social status or position in the social hierarchy. [1] Various disciplines, including social , psychological , nutritional, and public health sciences , have examined this topic.
Social reproduction is the passing on of social inequality across generations. The upper class has many advantages; having money provides the ability to have even more resources to get ahead. The opposite is true for lower classes , where with less money, there are fewer resources.
In contrast to the anthropological treatments of food, the term foodways aims at a highly cross-disciplinary approach to food and nutrition. For example, the refereed journal Food and Foodways, published by Taylor & Francis, is "devoted to publishing original scholarly articles on the history and culture of human nourishment. By reflecting on ...
SEED-SCALE is an application of emergence within complexity theory, articulating how social change "emerges" with socio-economic development specific to each context of society, economics, and natural environment shaped by the interaction of these relationships; noting that the socio-economic product is not the result of inputs to the system ...
Cultural reproduction, a concept first developed by French sociologist and cultural theorist Pierre Bourdieu, [1] [2] is the mechanisms by which existing cultural forms, values, practices, and shared understandings (i.e., norms) are transmitted from generation to generation, thereby sustaining the continuity of cultural experience across time.
In the Marxist theory of historical materialism, a mode of production (German: Produktionsweise, "the way of producing") is a specific combination of the: . Productive forces: these include human labour power and means of production (tools, machinery, factory buildings, infrastructure, technical knowledge, raw materials, plants, animals, exploitable land).
A significant part of the energy cost of industrial food production arises from the packaging and shipping of products to the increasingly urban consumer base. [6] The energy costs, pesticide use, and widespread erosion implicit in many forms of industrial food production have led to concerns about its long-term sustainability as a pattern of ...