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This book explores the relation between food production and place. Food production has traditionally shaped the character and self-conceptions of regions giving rise to a recognised linkage between certain foods and geographical areas. In the age of globalisation, it is inevitable that global food production will affect regional foods and eating habits. The contributors ask whether this also has a bearing on regions' self-identity. Although industrialisation has had a major impact on food availability, food safety, and eating habits, industrially-produced food is increasingly regarded as «unhealthy food» in contrast to local food which is seen as being «good for the body». The volume includes discussions about how consumers deal with perceived risks associated with industrial production. They uncover a sense of alienation engendered by the invisibility of food production and food management processes and furthermore reflect on the notion of «hidden ingredients» which might influence consumers' imagination about food and food production in general.

Nutritionary hygiene. Diet --- Ethnology. Cultural anthropology --- Industries agroalimentaires --- Aliments --- Coutumes alimentaires --- Food industry and trade --- Food habits --- Histoire --- Commerce --- Transformation --- History --- Histoire. --- History.

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This book explores the relation between food production and place. Food production has traditionally shaped the character and self-conceptions of regions giving rise to a recognised linkage between certain foods and geographical areas. In the age of globalisation, it is inevitable that global food production will affect regional foods and eating habits. The contributors ask whether this also has a bearing on regions' self-identity. Although industrialisation has had a major impact on food availability, food safety, and eating habits, industrially-produced food is increasingly regarded as «unhealthy food» in contrast to local food which is seen as being «good for the body». The volume includes discussions about how consumers deal with perceived risks associated with industrial production. They uncover a sense of alienation engendered by the invisibility of food production and food management processes and furthermore reflect on the notion of «hidden ingredients» which might influence consumers' imagination about food and food production in general.

Food industry and trade --- Food habits --- History.

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Digitalisierung ist auch in den Humandienstleistungsberufen eine Kraft, die viel verändert. Der Sammelband zeichnet ein detailliertes Bild der Probleme und Aufgaben für die berufliche sowie akademische Aus- und Weiterbildung in den Care-Berufen. Die Beiträge des Bandes zeichnen ein facettenreiches Bild zum Status quo der Digitalisierung in der Aus- und Weiterbildung in den Berufsfeldern Gesundheit, Pflege, Altenpflege, Ernährung und Hauswirtschaft sowie Soziale Arbeit und Sozialpädagogik. Themen sind systematische, strukturelle und empirische Perspektiven auf die Berufsbildung in Care-Berufen, berufs- und hochschuldidaktische Analysen und die Professionalisierung des Bildungspersonals in Zusammenhang mit digitalen Entwicklungen und Möglichkeiten. Das interdisziplinäre Autorenteam aus der Arbeits-, Sozial- und Berufswissenschaft eröffnet differenzierte Einblicke in die Entwicklungen der Digitalisierung in der beruflichen Bildung und Berufspädagogik des Care-Sektors.

Education / Vocational --- Education --- Children --- Education, Primitive --- Education of children --- Human resource development --- Instruction --- Pedagogy --- Schooling --- Students --- Youth --- Civilization --- Learning and scholarship --- Mental discipline --- Schools --- Teaching --- Training --- Berufsbildung --- Lehrerbildung --- soziale Arbeit --- Gesundheits- und Krankenpflege --- Hauswirtschaft --- Berufsschullehrerbildung --- Arbeit 4.0 --- Digitale Kompetenzen --- Ernährung --- personenbezogene Dienstleistungsberufe --- Humandienstleistungsberufe --- wbv OpenLibrary 2020