Abstract
Food is not only a source of multisensory pleasure, conviviality and emotions: it can also represent a source of problems and pathologies turning meal time into a hardly enjoyable experience. The most delicate questions are not only concerning an excess in weight, which may turn into obesity, but also the negative nourishing habits in relation to psychological and social issues of particular complexities, leading to such dramatic results as anorexia.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Author information
Authors and Affiliations
Copyright information
© 2015 Paolo Corvo
About this chapter
Cite this chapter
Corvo, P. (2015). Problematics of Food. In: Food Culture, Consumption and Society. Palgrave Macmillan, London. https://doi.org/10.1057/9781137398178_4
Download citation
DOI: https://doi.org/10.1057/9781137398178_4
Publisher Name: Palgrave Macmillan, London
Print ISBN: 978-1-349-56100-1
Online ISBN: 978-1-137-39817-8
eBook Packages: Palgrave Social Sciences CollectionSocial Sciences (R0)