UID:
almahu_9949912703402882
Format:
XXII, 177 p. 42 illus., 37 illus. in color.
,
online resource.
Edition:
1st ed. 2024.
ISBN:
9783031745072
Series Statement:
Springer Texts in Business and Economics,
Content:
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.
Note:
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.
In:
Springer Nature eBook
Additional Edition:
Printed edition: ISBN 9783031745065
Additional Edition:
Printed edition: ISBN 9783031745089
Additional Edition:
Printed edition: ISBN 9783031745096
Language:
English
DOI:
10.1007/978-3-031-74507-2
URL:
https://doi.org/10.1007/978-3-031-74507-2
URL:
Volltext
(URL des Erstveröffentlichers)
