by Marion Nestle
Feb 27 2016

Three books about eating: 2. The Practice of Eating

This is the second of three books about eating.  The first is here.

Alan Warde.  The Practice of Eating. Polity, 2016.

This is a sociologist’s attempt to establish a theory of food consumption.  Advances in theory, he says, have been limited for three reasons:

First, eating has been looked at as a series of practical problems, as a terrain of crises.  Second, the topic has been dealt with in multidisciplinary contexts where theoretical synthesis has had low priority.  Third, consumption remains subordinated to concern about production.

This book makes up for those deficiencies and will be greatly appreciated by graduate students of sociology, food studies, and other academic disciplines.

  • Priscila

    Dear Professor Marion Nestle. I’m a brazilian nutritionist and I’ve been wondering and searching for what could be behind the whey protein industry. From where all thus buz come from? When did they started to isolate the whey from milk? Do you have any information that could me guide on this search. My best regards

  • Andre

    “Historically, whey was considered a waste product of cheesemaking. However, growing concern over the environmental impact of its disposal encouraged research to better understand the properties and potential uses of whey. Increasing scientific understanding and technological advances have led to a wide range of uses for whey and established it as a valuable coproduct of the cheese industry.”

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  • Priscila

    Hi Andre, thanks a lot for your attention and return. Best regards