B. W. Higman

How Food Made History

• Broschiertes Buch

Produktbeschreibung

How Food Made History offers a wide-ranging overview of 5,000 years of global history, a period dominated by agriculture and urbanization. It 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.

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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

Produktdetails

• Verlag: Wiley & Sons
• 1. Auflage
• Seitenzahl: 288
• Erscheinungstermin: 17. Oktober 2011
• Englisch
• Abmessung: 228mm x 151mm x 17mm
• Gewicht: 411g
• ISBN-13: 9781405189477
• ISBN-10: 1405189479
• Artikelnr.: 33840918

Autorenporträt

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).

Inhaltsangabe

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

Rezensionen

". . . an excellent short introduction for the general reader." (BBC History Magazine, 1 October 2012)