A Guide to the Systems of Provision Approach: Who Gets What, How and Why
Gespeichert in:
| 1. Verfasser: | |
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cham
Springer International Publishing AG
2021
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| Schlagworte: | |
| Beschreibung: | 1 Online-Ressource (209 Seiten) |
| ISBN: | 9783030541439 |
Internformat
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| 245 | 1 | 0 | |a A Guide to the Systems of Provision Approach |b Who Gets What, How and Why |
| 264 | 1 | |a Cham |b Springer International Publishing AG |c 2021 | |
| 264 | 4 | |c ©2020 | |
| 300 | |a 1 Online-Ressource (209 Seiten) | ||
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| 505 | 8 | |a Intro -- Preface -- Acknowledgements -- Contents -- Acronyms and Abbreviations -- Chapter 1: Introduction and Background to the SoP Approach -- 1.1 Introduction -- 1.2 The Changing State of Consumption Studies -- 1.3 Evolution of the SoP Approach -- 1.3.1 Phase 1: Consumption Norms -- 1.3.2 Phase 2: Food Systems -- 1.3.3 Phase 3: PSSoP -- 1.4 The SoP Approach's Durability -- 1.5 Conclusion -- References -- Chapter 2: The SoP Approach: Theoretical Background and Empirical Practice -- 2.1 Introduction -- 2.2 Theoretical Underpinnings -- 2.3 Fundamentals for a SoP Analysis -- 2.4 The SoP Approach: Challenges in Practice -- 2.5 The SoP Approach Compared to GCC Approaches -- 2.6 Conclusion -- References -- Chapter 3: Understanding Material Cultures -- 3.1 Introduction -- 3.2 The Importance of Material Cultures -- 3.3 Social Reproduction, Financialization and Material Cultures -- 3.4 Framing Material Culture-The 10Cs -- 3.5 Conclusion -- References -- Chapter 4: Insights from Operationalizing the Systems of Provision Approach -- 4.1 Introduction -- 4.2 Addressing the Horizontal and Scholarship -- 4.3 Operationalizing the SoP Approach: Social Reproduction in Practice -- 4.3.1 Consumption Norms in Housing -- 4.3.2 Water -- 4.3.3 Health Services -- 4.3.4 Clothing and Fashion -- 4.4 Conclusion -- References -- Chapter 5: A SoP Approach to Understanding Food Consumption -- 5.1 Introduction -- 5.2 Food Production Systems: Tell Me What You (Do Not) Eat -- 5.3 Processes: Food Production, Financialization and Neoliberalism -- 5.3.1 Pressure to Increase Consumption -- 5.3.2 Compulsions to Eat and Diet -- 5.4 From Financialization to Food Cultures -- 5.5 Material Cultures of Foods -- 5.5.1 10Cs and Food Consumption Cultures -- 5.5.2 How (Not) to Promote Healthy Eating Habits? -- 5.6 Conclusion -- References | |
| 505 | 8 | |a Chapter 6: Conclusion: The Contribution of the SoP Approach -- 6.1 Introduction -- 6.2 The SoP Approach in Context -- 6.3 Future Directions -- 6.3.1 Social Policy and Social Reproduction -- 6.3.2 Sustainability and SoP -- 6.3.3 Consumption, Consumer Politics and Activism -- 6.4 Conclusion -- References -- Author Index -- Subject Index | |
| 650 | 4 | |a Consumption (Economics)-Social aspects | |
| 650 | 4 | |a Business logistics | |
| 653 | 6 | |a Electronic books | |
| 700 | 1 | |a Fine, Ben |e Sonstige |4 oth | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |a Bayliss, Kate |t A Guide to the Systems of Provision Approach |d Cham : Springer International Publishing AG,c2021 |z 9783030541422 |
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Datensatz im Suchindex
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| contents | Intro -- Preface -- Acknowledgements -- Contents -- Acronyms and Abbreviations -- Chapter 1: Introduction and Background to the SoP Approach -- 1.1 Introduction -- 1.2 The Changing State of Consumption Studies -- 1.3 Evolution of the SoP Approach -- 1.3.1 Phase 1: Consumption Norms -- 1.3.2 Phase 2: Food Systems -- 1.3.3 Phase 3: PSSoP -- 1.4 The SoP Approach's Durability -- 1.5 Conclusion -- References -- Chapter 2: The SoP Approach: Theoretical Background and Empirical Practice -- 2.1 Introduction -- 2.2 Theoretical Underpinnings -- 2.3 Fundamentals for a SoP Analysis -- 2.4 The SoP Approach: Challenges in Practice -- 2.5 The SoP Approach Compared to GCC Approaches -- 2.6 Conclusion -- References -- Chapter 3: Understanding Material Cultures -- 3.1 Introduction -- 3.2 The Importance of Material Cultures -- 3.3 Social Reproduction, Financialization and Material Cultures -- 3.4 Framing Material Culture-The 10Cs -- 3.5 Conclusion -- References -- Chapter 4: Insights from Operationalizing the Systems of Provision Approach -- 4.1 Introduction -- 4.2 Addressing the Horizontal and Scholarship -- 4.3 Operationalizing the SoP Approach: Social Reproduction in Practice -- 4.3.1 Consumption Norms in Housing -- 4.3.2 Water -- 4.3.3 Health Services -- 4.3.4 Clothing and Fashion -- 4.4 Conclusion -- References -- Chapter 5: A SoP Approach to Understanding Food Consumption -- 5.1 Introduction -- 5.2 Food Production Systems: Tell Me What You (Do Not) Eat -- 5.3 Processes: Food Production, Financialization and Neoliberalism -- 5.3.1 Pressure to Increase Consumption -- 5.3.2 Compulsions to Eat and Diet -- 5.4 From Financialization to Food Cultures -- 5.5 Material Cultures of Foods -- 5.5.1 10Cs and Food Consumption Cultures -- 5.5.2 How (Not) to Promote Healthy Eating Habits? -- 5.6 Conclusion -- References Chapter 6: Conclusion: The Contribution of the SoP Approach -- 6.1 Introduction -- 6.2 The SoP Approach in Context -- 6.3 Future Directions -- 6.3.1 Social Policy and Social Reproduction -- 6.3.2 Sustainability and SoP -- 6.3.3 Consumption, Consumer Politics and Activism -- 6.4 Conclusion -- References -- Author Index -- Subject Index |
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| format | Electronic eBook |
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| id | DE-604.BV048323384 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T20:12:42Z |
| indexdate | 2024-07-10T09:35:16Z |
| institution | BVB |
| isbn | 9783030541439 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-033702679 |
| oclc_num | 1229073263 |
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| physical | 1 Online-Ressource (209 Seiten) |
| psigel | ZDB-30-PQE |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | Springer International Publishing AG |
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| spelling | Bayliss, Kate Verfasser aut A Guide to the Systems of Provision Approach Who Gets What, How and Why Cham Springer International Publishing AG 2021 ©2020 1 Online-Ressource (209 Seiten) txt rdacontent c rdamedia cr rdacarrier Intro -- Preface -- Acknowledgements -- Contents -- Acronyms and Abbreviations -- Chapter 1: Introduction and Background to the SoP Approach -- 1.1 Introduction -- 1.2 The Changing State of Consumption Studies -- 1.3 Evolution of the SoP Approach -- 1.3.1 Phase 1: Consumption Norms -- 1.3.2 Phase 2: Food Systems -- 1.3.3 Phase 3: PSSoP -- 1.4 The SoP Approach's Durability -- 1.5 Conclusion -- References -- Chapter 2: The SoP Approach: Theoretical Background and Empirical Practice -- 2.1 Introduction -- 2.2 Theoretical Underpinnings -- 2.3 Fundamentals for a SoP Analysis -- 2.4 The SoP Approach: Challenges in Practice -- 2.5 The SoP Approach Compared to GCC Approaches -- 2.6 Conclusion -- References -- Chapter 3: Understanding Material Cultures -- 3.1 Introduction -- 3.2 The Importance of Material Cultures -- 3.3 Social Reproduction, Financialization and Material Cultures -- 3.4 Framing Material Culture-The 10Cs -- 3.5 Conclusion -- References -- Chapter 4: Insights from Operationalizing the Systems of Provision Approach -- 4.1 Introduction -- 4.2 Addressing the Horizontal and Scholarship -- 4.3 Operationalizing the SoP Approach: Social Reproduction in Practice -- 4.3.1 Consumption Norms in Housing -- 4.3.2 Water -- 4.3.3 Health Services -- 4.3.4 Clothing and Fashion -- 4.4 Conclusion -- References -- Chapter 5: A SoP Approach to Understanding Food Consumption -- 5.1 Introduction -- 5.2 Food Production Systems: Tell Me What You (Do Not) Eat -- 5.3 Processes: Food Production, Financialization and Neoliberalism -- 5.3.1 Pressure to Increase Consumption -- 5.3.2 Compulsions to Eat and Diet -- 5.4 From Financialization to Food Cultures -- 5.5 Material Cultures of Foods -- 5.5.1 10Cs and Food Consumption Cultures -- 5.5.2 How (Not) to Promote Healthy Eating Habits? -- 5.6 Conclusion -- References Chapter 6: Conclusion: The Contribution of the SoP Approach -- 6.1 Introduction -- 6.2 The SoP Approach in Context -- 6.3 Future Directions -- 6.3.1 Social Policy and Social Reproduction -- 6.3.2 Sustainability and SoP -- 6.3.3 Consumption, Consumer Politics and Activism -- 6.4 Conclusion -- References -- Author Index -- Subject Index Consumption (Economics)-Social aspects Business logistics Electronic books Fine, Ben Sonstige oth Erscheint auch als Druck-Ausgabe Bayliss, Kate A Guide to the Systems of Provision Approach Cham : Springer International Publishing AG,c2021 9783030541422 |
| spellingShingle | Bayliss, Kate A Guide to the Systems of Provision Approach Who Gets What, How and Why Intro -- Preface -- Acknowledgements -- Contents -- Acronyms and Abbreviations -- Chapter 1: Introduction and Background to the SoP Approach -- 1.1 Introduction -- 1.2 The Changing State of Consumption Studies -- 1.3 Evolution of the SoP Approach -- 1.3.1 Phase 1: Consumption Norms -- 1.3.2 Phase 2: Food Systems -- 1.3.3 Phase 3: PSSoP -- 1.4 The SoP Approach's Durability -- 1.5 Conclusion -- References -- Chapter 2: The SoP Approach: Theoretical Background and Empirical Practice -- 2.1 Introduction -- 2.2 Theoretical Underpinnings -- 2.3 Fundamentals for a SoP Analysis -- 2.4 The SoP Approach: Challenges in Practice -- 2.5 The SoP Approach Compared to GCC Approaches -- 2.6 Conclusion -- References -- Chapter 3: Understanding Material Cultures -- 3.1 Introduction -- 3.2 The Importance of Material Cultures -- 3.3 Social Reproduction, Financialization and Material Cultures -- 3.4 Framing Material Culture-The 10Cs -- 3.5 Conclusion -- References -- Chapter 4: Insights from Operationalizing the Systems of Provision Approach -- 4.1 Introduction -- 4.2 Addressing the Horizontal and Scholarship -- 4.3 Operationalizing the SoP Approach: Social Reproduction in Practice -- 4.3.1 Consumption Norms in Housing -- 4.3.2 Water -- 4.3.3 Health Services -- 4.3.4 Clothing and Fashion -- 4.4 Conclusion -- References -- Chapter 5: A SoP Approach to Understanding Food Consumption -- 5.1 Introduction -- 5.2 Food Production Systems: Tell Me What You (Do Not) Eat -- 5.3 Processes: Food Production, Financialization and Neoliberalism -- 5.3.1 Pressure to Increase Consumption -- 5.3.2 Compulsions to Eat and Diet -- 5.4 From Financialization to Food Cultures -- 5.5 Material Cultures of Foods -- 5.5.1 10Cs and Food Consumption Cultures -- 5.5.2 How (Not) to Promote Healthy Eating Habits? -- 5.6 Conclusion -- References Chapter 6: Conclusion: The Contribution of the SoP Approach -- 6.1 Introduction -- 6.2 The SoP Approach in Context -- 6.3 Future Directions -- 6.3.1 Social Policy and Social Reproduction -- 6.3.2 Sustainability and SoP -- 6.3.3 Consumption, Consumer Politics and Activism -- 6.4 Conclusion -- References -- Author Index -- Subject Index Consumption (Economics)-Social aspects Business logistics |
| title | A Guide to the Systems of Provision Approach Who Gets What, How and Why |
| title_auth | A Guide to the Systems of Provision Approach Who Gets What, How and Why |
| title_exact_search | A Guide to the Systems of Provision Approach Who Gets What, How and Why |
| title_exact_search_txtP | A Guide to the Systems of Provision Approach Who Gets What, How and Why |
| title_full | A Guide to the Systems of Provision Approach Who Gets What, How and Why |
| title_fullStr | A Guide to the Systems of Provision Approach Who Gets What, How and Why |
| title_full_unstemmed | A Guide to the Systems of Provision Approach Who Gets What, How and Why |
| title_short | A Guide to the Systems of Provision Approach |
| title_sort | a guide to the systems of provision approach who gets what how and why |
| title_sub | Who Gets What, How and Why |
| topic | Consumption (Economics)-Social aspects Business logistics |
| topic_facet | Consumption (Economics)-Social aspects Business logistics |
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