Raymond Grew

Food In Global History

• Gebundenes Buch

Produktbeschreibung

This book analyzes processes of change in food ways, moving from a global conception of change through human history, to a comparative study of Chinese and Indian responses over several centuries to new foods from the Americas, and to an assessment of restaurants and travel as agents of change.

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Produktdetails

• Verlag: Taylor & Francis
• Seitenzahl: 308
• Erscheinungstermin: 28. August 2019
• Englisch
• Abmessung: 231mm x 155mm x 23mm
• Gewicht: 522g
• ISBN-13: 9780367315788
• ISBN-10: 0367315785
• Artikelnr.: 57733532

Autorenporträt

Raymond Grew

Inhaltsangabe

1 Food and Global History
Part 1 The History of Food in Global Perspectives
2 Circles of Growing and Eating: The Political Ecology of Food and Agriculture
3 The Impact of New World Food Crops on the Diet and Economy of China and India
1600-1900
4 All the World's a Restaurant: On the Global Gastronomics of Tourism and Travel
5 On "Cabbages and Kings": The Politics of Jewish Identity in Post-Colonial French Society and Cuisine
Part 2 Public Policy and Global Science
6 Food Policies
Nutrition Policies
and their Influence on Processes of Change: European Examples
7 Food Policy Research in a Global Context: The West African Sahel
8 Childhood Nutrition in Developing Countries and Its Policy Consequences
Part 3 Global Systems and Human Diet
9 Food System Globalization
Eating Transformations
and Nutrition Transitions
10 Fat and Sugar in the Global Diet: Dietary Diversity in the Nutrition Transition
11 The 'Mad Cow' Crisis: A Global Perspective
Part4 Eating Together Globally
12 The Family Meal and Its Significance in Global Times
13 We Eat Each Other's Food to Nourish our Body: The Global and the Local as Mutually Constituent Forces
14 Food and the Counterculture: A Story of Bread and Politics