How Food Made History
Published on 7. October 2011
Book
Paperback/Softback
280 pages
978-1-4051-8947-7 (ISBN)
Description
Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies.
* Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances
* Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution
* Offers a fresh understanding of world history through the discussion of food
Reviews / Votes
". . . an excellent short introduction for the general reader." (BBC History Magazine, 1 October 2012)More details
Edition
1. Auflage
Language
English
Place of publication
Hoboken
United Kingdom
Publishing group
John Wiley and Sons Ltd
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 228 mm
Width: 151 mm
Thickness: 17 mm
Weight
409 gr
ISBN-13
978-1-4051-8947-7 (9781405189477)
Schweitzer Classification
Other editions
Additional editions
Person
B. W. Higman is Emeritus Professor of the Australian National University and Emeritus Professor of the University of the West Indies. He has published several books on the history of slavery and the social and economic history of the Caribbean. He has taught courses on world food history, and is the author of Jamaican Food: History, Biology, Culture (2008).
Content
Prologue: Questions of choice?
1. The creation of food worlds
2. Genetics and geography
3. Forest, farm, factory
4. Hunting, herding, fishing
5. Preservation and processing
6. Trade
7. Cooking, class and consumption
8. National, regional and global cuisines
9. Eating well, eating badly
10. Starving
Conclusion: Cornucopia or Pandora's box?
Suggested further reading
Index