Gebundenes Buch

Food Marketing and Selling Healthy Lifestyles with Science

Transhistorical Perspectives

Herausgegeben: O'Hagan, Lauren Alex; Eriksson, Göran

Beschreibung

This book sets out to historicise our understanding of contemporary trends by studying the long relationship between science, food and drink marketing and the promotion of healthy lifestyles. It aims to bring together contemporary and historical research from a multimodal perspective, considering how scientific discourse and ideas about health and nutrition are channelled through visual and material culture.

Using examples of advertisements, commercials and posters, the 16 chapters in this book will foster a cross-disciplinary and cross-temporal dialogue, uncovering links between past and present ways that manufacturers have capitalised upon scientific innovations to create new products or rebrand existing products and employed science to make claims about health and nutrition. They will, thus, demonstrate the continuity of science in food and drink marketing-even if fundamental ideas of nutrition have evolved over time. The book provides crucial new insights into the significance of the late nineteenth and early twentieth centuries as a period of innovation in food and drink marketing and showcasing how many of the marketing strategies employed today, in fact, have a far broader historical trajectory.

It will be of great interest to students and scholars of Critical Food Studies, Media and Communication Studies, History of Science and Medicine and Cultural Studies, as well as nutritionists, dieticians, sportspeople, in addition to policymakers and practitioners working in the area of food and drink marketing.

Autor

Lauren Alex O'Hagan is a Research Fellow in the School of Languages and Applied Linguistics at the Open University (UK) and an Affiliate Researcher in the Department of Media and Communication Studies at Örebro University (Sweden). She specialises in performances of social class and power mediation in the late nineteenth and early twentieth century through visual and material artefacts, using a methodology that blends social semiotic analysis with archival research. She has published extensively on the sociocultural forms and functions of book inscriptions, food advertisements, postcards and writing implements. Göran Eriksson is Professor of Media and Communication Studies at Örebro University (Sweden). He works in the field of discourse analysis and his current research is linked to the sociology of health and is concerned with multimodal representations of healthy food and healthy eating in different settings. Ongoing studies look at marketing and are especially interested in how science and scientific expertise is communicated. He publishes extensively in international peer-reviewed journals. Göran is associate editor of the SSCI-indexed journal Discourse, Context and Media.

Produktdetails

• Critical Food Studies
• Verlag: Taylor & Francis; Orebo University; Routledge
• Seitenzahl: 330
• Erscheinungstermin: 17. September 2024
• Englisch
• Abmessung: 240mm x 161mm x 22mm
• Gewicht: 606g
• ISBN-13: 9781032580739
• ISBN-10: 1032580739
• Artikelnr.: 70528527

Rezensionen

'From cod liver oil to cultured meat, food marketing addresses anxieties about health and morality. This engaging volume explores the nexus of scientific/medical discourse, marketing enabled by mass communication, and the industrialized foodscape, offering cogent and compelling analyses of visual and material culture.'

- Kathleen LeBesco, Professor of Communication and Media Arts, Marymount Manhattan College

'Everywhere we now look food is being marketed as in some way healthy. Making an important and timely contribution to the field of food studies, the contributors of this book show how this is of concern across major food categories. Taking a historical approach, the oddity and cynicism of food marketing is drawn out by showing that it is nothing new.'

- David Machin, Professor of Linguistics, Shanghai International Studies University

'How is science employed in food communication, and why? This book presents an original and thorough investigation into the appropriation and reuse of scientific knowledge by food brands. Through qualitative research spanning both contemporary and historical contexts, this collective work unveils insights crucial for understanding food communication across the world.'

- Simona De Iulio, Professor of Information and Communication Sciences, University of Lille