Food in Global History

(Book - 1999)
Food in Global History

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Social scientists have studied foods in many different ways. Historians have most often studied the history of specific foods, and anthropologists have emphasized the role of food in religious rituals and group identities. Sociologists have looked primarily at food as an indicator of social class and a factor in social ties, and nutritionists have focused on changing patterns of consumption and applied medical knowledge to study the effects of diet on public health. Some scholars from these and other disciplines have studied the economic and political connections created around commerce in food, regionally and around the world. Now, all of these perspectives are brought together in a single volume. Fifteen specialists currently working in Canada, England, France, Guatemala, Norway, and the United States come together to apply their expert knowledge of food and food consumption in a new context, global history. In general essays and case studies, they reflect on the connections across space and time in what people eat and assess historical patterns of change in the human diet.The book begins with a consideration of the relationship between food and global history. Part One considers the global history of the ecology of food production, the contrasting impact of New World foods on India and China, the effects of global tourism, and the interaction between identity, migration, and diet. The selections in Part Two study the impact of public policy, comparing the countries of the former Soviet bloc with Scandinavia and Western Europe, analyzing the effects of international assistance on West Africa, and looking at changes in childhood nutrition in developing countries. Chapters in Part Three study nutritional change, the dietary effects of increased wealth, and the "Mad Cow" crisis in terms of global systems. Part Four investigates the relationship of global change to the ideologies and practices of the family meal, of food and cultural identity in Japan, and the American counterculture.
Title: Food in global history
Publisher: Boulder, Colo. : Westview Press, c1999
Characteristics: x, 293 p. cm
Statement of Responsibility: edited by Raymond Grew
Contents: Food and global history / Raymond Grew
Circles of growing and eating : the political ecology of food and agriculture / Harriet Friedmann
The impact of new world crops on the diet and economy of China and India, 1600-1900 / Sucheta Mazumdar
All the world's a restaurant : on the global gastronomics of tourism and travel / Rebecca L. Spang
On "cabbages and kings" : the politics of Jewish identity in post-colonial French society and cuisine / Joelle Bahloul
Food policies, nutrition policies, and their influence on processes of change : European examples / Elisabet Helsing
Food policy research in a global context : the West African Sahel / Della McMillan and Thomas Reardon
Childhood nutrition in developing countries and its policy consequences / Noel W. Solomons
Food system globalization, eating transformations. and nutrition transitions / Jeffrey Sobal
Fat and sugar in the global diet : dietary diversity in the nutrition transition / Adam Drewnowski
The 'mad cow' crisis : a global perspective / Claude Fischler
The family meal and its significance in global times / Alex McIntosh
We eat each other's food to nourish our body : the global and the local as mutually constituent forces / Emiko Ohnuki-Tierney
Food and the counterculture : a story of bread and politics / Warren Belasco
Additional Contributors: Grew, Raymond
ISBN: 0813336244
Branch Call Number: 641.3 F685 1999
Bibliography: Includes bibliographical references
Subject Headings: Food History
Topical Term: Food
LCCN: 99038889
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Fifteen specialists currently working in Canada, England, France, Guatemala, Norway, and the United States come together to apply their expert knowledge of food and food consumption in a new context, global history.

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