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New Book: "Food in Society: Economy, Culture, Geography" by Ian Bowler and Peter Atkins

May 10, 2001

Contemporary ‘mad cow’ and foot and mouth diseases have instigated a reappraisal of how food is produced and consumed in the United Kingdom. Now a new and timely book, Food in Society: Economy, Culture, Geography, brings together a range of social science perspectives for such an appraisal, covering economic, cultural and geographical issues.

Written by Professor Ian Bowler, a Professor in Human Geography at the University of Leicester and Dr Peter Atkins, a Reader in Human Geography at the University of Durham, the scope of the book is wider than just the United Kingdom as much can be learned from understanding the place of food in other societies.

The book is divided into six parts. Following a synthesising introduction, attention is devoted in turn to the political economy of the supply chain, global and geopolitical issues, the political ecology of food, and food consumption. Each part is sub-divided into thematic chapters, such as: food habits, beliefs and taboos; food and health; food ethics, food policies and civil society; food marketing and the consumer; and globalization and food networks.

The authors show how and why food production and consumption systems have become increasingly hazardous and unsustainable, not just in the United Kingdom but elsewhere in the world, and argue that a new ‘social contract’ is required between food producers, including manufacturers, food retailers, consumers and governments. To be successful, such a contract will need to reflect regional and national differences in the place of food in society and incorporate more local rather than global dimensions.

Leicester, University of

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