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Food in global history
Global History
Book • 2004
This volume brings together diverse scholarly approaches to food studies.
Historians examine specific foods, anthropologists focus on rituals and identities, sociologists on class and ties, and nutritionists on consumption patterns and health effects.
It covers topics like political ecology of agriculture, New World crops' impact on Asia, global gastronomy, food policy, nutrition transitions, and crises like mad cow disease.
Historians examine specific foods, anthropologists focus on rituals and identities, sociologists on class and ties, and nutritionists on consumption patterns and health effects.
It covers topics like political ecology of agriculture, New World crops' impact on Asia, global gastronomy, food policy, nutrition transitions, and crises like mad cow disease.
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Included in the reading list as an edited volume with a chapter on New World food impacts in Asia.
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The Columbian Exchange
