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Food in Global History

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Food in Global History

Edited by: Grew, Raymond

Series Editor: null

Published by: Westview Press, null 2003

ISBN: 0-8133-3624-4

  Copyright Information
  Acknowledgements
  Food and Global History

PART I
The History of Food in Global Perspectives

  Circles of Growing and Eating: The Political Ecology of Food and Agriculture
  The Impact of New World Food Crops on the Diet and Economy of China and India, 1600-1900
   All the World’s a Restaurant: On the Global Gastronomics of Tourism and Travel
  On “Cabbages and Kings”: The Politics of Jewish Identity in Post-Colonial French Society and Cuisine

PART II
Public Policy and Global Science

  Food Policies, Nutrition Policies, and Their Influence on Processes of Change: European Examples
  Food Policy Research in a Global Context: The West African Sahel
  Childhood Nutrition in Developing Countries and Its Policy Consequences

PART III
Global Systems and Human Diet

  Food System Globalization, Eating Transformations, and Nutrition Transitions
  Fat and Sugar in the Global Diet: Dietary Diversity in the Nutrition Transition
  The ‘Mad Cow’ Crisis: A Global Perspective

PART IV
Eating Together Globally

  The Family Meal and Its Significance in Global Times
   We Eat Each Other’s Food to Nourish Our Body: The Global and the Local as Mutually Constituent Forces
  Food and the Counterculture: A Story of Bread and Politics
  Editorial Background


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