Understanding Strategies and Choices on Our Plates Loginova, Daria. creator author. aut http://id.loc.gov/vocabulary/relators/aut Mann, Stefan. author. aut http://id.loc.gov/vocabulary/relators/aut SpringerLink (Online service) text sz 2024 1st ed. 2024. monographic eng

electronic

electronic resource

access XXII, 177 p. 42 illus., 37 illus. in color. online resource. This textbook provides an introduction to the socioeconomics of food. Aimed mostly at students of economics and related social sciences, it explains how food markets function and what social and cultural factors influence the processes of food production and consumption. It also discusses the role of food producers, intermediaries, and consumers and examines the dynamics of prices, trade, and externalities. The book also highlights cultural and demographic processes and moral behaviors that shape production and consumption practices. Furthermore, it discusses issues of food quality, ethics, and politics. Readers are also introduced to food databases and methods of data processing. Chapter 1. Introduction -- Chapter 2. Producers -- Chapter 3. Consumers -- Chapter 4. Dealing with Externalities -- Chapter 5. Food Policies and Prices -- Chapter 6. Food Trade -- Chapter 7. Databases and Their Potential -- Chapter 8. Research Approaches -- Chapter 9. Concluding remark. by Daria Loginova, Stefan Mann. Agriculture Economic aspects Sociology Nutrition Food Industries Economic sociology Agricultural Economics Sociology of Food and Nutrition Sector and Industry Studies Economic Sociology S401 HD1401-2210 9783031745072 https://doi.org/10.1007/978-3-031-74507-2 https://doi.org/10.1007/978-3-031-74507-2 241126 20251030114545.0 978-3-031-74507-2