Reframing Convenience Food

• Main Authors: Jackson, Peter (Author, http://id.loc.gov/vocabulary/relators/aut), Brembeck, Helene (http://id.loc.gov/vocabulary/relators/aut), Everts, Jonathan (http://id.loc.gov/vocabulary/relators/aut), Fuentes, Maria (http://id.loc.gov/vocabulary/relators/aut), Halkier, Bente (http://id.loc.gov/vocabulary/relators/aut), Hertz, Frej Daniel (http://id.loc.gov/vocabulary/relators/aut), Meah, Angela (http://id.loc.gov/vocabulary/relators/aut), Viehoff, Valerie (http://id.loc.gov/vocabulary/relators/aut), Wenzl, Christine (http://id.loc.gov/vocabulary/relators/aut)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: Cham : Springer International Publishing : Imprint: Palgrave Macmillan, 2018.
• Edition: 1st ed. 2018.
• Subjects: Cultural studies.; Culture.; Human body-Social aspects.; Human geography.; Environment.; Cultural Studies.; Sociology of Culture.; Sociology of the Body.; Human Geography.; Environment, general.

This book questions the simplistic view that convenience food is unhealthy and environmentally unsustainable. By exploring how various types of convenience food have become embedded in consumers' lives, it considers what lessons can be learnt from the commercial success of convenience food for...

Table of Contents:

• 1. Introduction
• 2. A Short History of Convenience Food
• 3. Convenience Food as a Contested Category
• 4. The Normalization of Convenience Food
• 5. The Temporalities of Convenience Food
• 6. The Spatialities of Convenience Food
• 7. The Moralization of Convenience Food
• 8. Cooking and Convenience
• 9. Convenience, Health and Sustainability
• 10. Conclusions. .