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"This title is a guide to doing research in the burgeoning field of food studies. Designed for the classroom as well as for the independent scholar, the book details the predominant research methods in the field, provides a series of interactive questions and templates to help guide a project, and includes suggestions for food-specific resources such as archives, libraries and reference works. Interviews with leading scholars in the field and discussions of how the study of food can enhance traditional methods are included. Food Studies: An Introduction to Research Methods begins with an overview of food studies and research methods followed by a guide to the literature. Four methodological "baskets" representing the major methodologies of the field are explored together with interviews of leading scholars: food history (Ken Albala); ethnographic methods (Carole Counihan); cultural, material, and media studies (Psyche Williams-Forson); and quantitative methods (Jeffrey Sobal). The book concludes with chapters on research ethics, including working with human subjects, and technology tools for research"--Provided by publisher.
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Food studies: an introduction to research methods
2010, Berg Publishers
in English
- English ed.
1845206800 9781845206802
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Food studies: an introduction to research methods
2010, Berg Publishers
in English
- English ed.
1845206819 9781845206819
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Includes bibliographical references and index.
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- Created November 21, 2009
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March 20, 2010 | Edited by WorkBot | add editions to new work |
November 21, 2009 | Created by ImportBot | Imported from Library of Congress MARC record |