Editorial Advisory Board
Gender and Food: From Production to Consumption and After
ISBN: 978-1-78635-054-1, eISBN: 978-1-78635-053-4
ISSN: 1529-2126
Publication date: 22 August 2016
Citation
(2016), "Editorial Advisory Board", Gender and Food: From Production to Consumption and After (Advances in Gender Research, Vol. 22), Emerald Group Publishing Limited, Leeds, p. xi. https://doi.org/10.1108/S1529-212620160000022008
Publisher
:Emerald Group Publishing Limited
Copyright © 2016 Emerald Group Publishing Limited
Miriam Adelman
Universidade Federal do Paraná, Brazil
Franca Bimbi
Universita Degli Studi di Padova, Italy
Max Greenberg
University of Southern California, Los Angeles, USA
Marla Kohlman
Kenyon College, USA
Chika Shinohara
Momoyama Gakuin University (St. Andrew’s University), Japan
Tiffany Taylor
Kent State University, USA
- Gender and Food: From Production to Consumption and After
- Advances in Gender Research
- Gender and Food: From Production to Consumption and After
- Copyright Page
- List of Contributors
- Editorial Advisory Board
- Introduction to Gender and Food: From Production to Consumption and After
- Part I: Gender, Food and Social Change
- Food Trends through Two Generations among Saami in Arctic Fennoscandia
- Three Sisters from the Outer Boroughs: Class, Reproduction, and Food in the Early 1940s through the Mid-1950s
- Traditional Provisioning Responsibilities of Women in Northern Ghana
- Access to Opportunity: A Case Study of Street Food Vendors in Ghana’s Urban Informal Economy
- Part II: Eating in Sickness and in Health
- From Unhealthy Satiety to Health-Oriented Eating: Narratives of the Mediterranean Diet, Managing a Chronic Illness
- Empowering Women, Strengthening Children: A Multi-Level Analysis of Gender Inequality and Child Malnutrition in Developing Countries
- Gluten-Free Eating and Gendered Feeding Work in Families Affected by Celiac Disease
- Women’s Income and Healthy Eating Perception
- Emotional Labor, Food Provisioning and Local Food System Engagement
- Part III: Food: Preparing and Serving it
- The Culinary “Food Chain”: Private and Personal Chefs Negotiate Identity and Status in the Culinary Profession
- The Physical and Emotional Contours of Feeding Labor by School Food Service Employees
- Subversive Cooking in Liberal Feminism, 1963–1985
- About the Authors