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240301 ||| eng |
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|a 9783031498732
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| 100 |
1 |
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|a Esam Awuh, Harrison
|e [editor]
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| 245 |
0 |
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|a Geographies of Food
|h Elektronische Ressource
|b Global Visions of Healthy and Unhealthy Food
|c edited by Harrison Esam Awuh, Samuel Agyekum
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| 250 |
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|a 1st ed. 2024
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| 260 |
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|a Cham
|b Springer Nature Switzerland
|c 2024, 2024
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| 300 |
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|a XVI, 215 p. 114 illus., 108 illus. in color
|b online resource
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| 505 |
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|a Introduction to visions of healthy and unhealthy food -- Land of good food, agriculture and various visions of good and bad food -- Beyond just eating: a glimpse into the future of healthier food practices in Ghana -- Meanings and visions of food in Flevoland, The Netherlands -- Consumers’ perceptions of healthy and unhealthy food in Northern Italy -- Exploration of the diverse meanings ascribed to food by different social groups in Eastern Visayas, Philippines -- Perceptions of healthy and unhealthy food amongst people with migrant backgrounds in Canada: The case of Toronto -- More Than Just Food: Perceptions on (un)healthy food in South Africa -- Conclusion
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| 653 |
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|a Food
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| 653 |
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|a Human Geography
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| 653 |
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|a Nutrition
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| 653 |
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|a Sociology of Food and Nutrition
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| 653 |
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|a Food Science
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| 653 |
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|a Human geography
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| 653 |
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|a Sociology
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| 653 |
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|a Nutrition
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| 653 |
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|a Sustainability
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| 653 |
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|a Food science
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| 700 |
1 |
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|a Agyekum, Samuel
|e [editor]
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| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
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| 989 |
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|b Springer
|a Springer eBooks 2005-
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| 490 |
0 |
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|a Springer Geography
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| 028 |
5 |
0 |
|a 10.1007/978-3-031-49873-2
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| 856 |
4 |
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|u https://doi.org/10.1007/978-3-031-49873-2?nosfx=y
|x Verlag
|3 Volltext
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| 082 |
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|a 304.2
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| 520 |
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|a The book offers a multi-scale, epistemically diverse, and sense-making perspectives on the food system. The book argues that sustainable food system transformation is a complex proposition that can better thrive upon the inclusion of consumer perspectives. The book brings together scholarly works of critical scholars and practitioners who bring to bear the uniqueness of places, cultures, histories and interactions in the milieu of food
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