Food, Health and Identity

By addressing the issue of food and eating today, Food, Health and Identity considers the way in which food habits are changing, and shows how social and personal identities and perceptions of health risk influence choice.
In reviewing some of the existing literature on the subject, this book discusses how social scientists can help us understand why people eat what they do. Some of the chapters cover the family meal, wedding cakes, the rise of vegetarianism, and creation of individual identity through lifestyle. Contributors include Hanna Bradby, Simon Charsley, Allison James, Anne Keane, Lydia Martens and Alan Warde.