Food in global history
Author(s)
Bibliographic Information
Food in global history
（Global history）
Routledge, 2019, c1999
- : hbk
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Note
"First published 1999 by Westview Press. Published 2019 by Routledge. First issued in hardback 2019"--T.p. verso
Includes bibliographical references
Description and Table of Contents
Description
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
Table of Contents
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,
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