ISBN:
9781350044555
Language:
English
Pages:
1 Online-Ressource (x, 266 p)
Edition:
1st ed
Edition:
London Bloomsbury Publishing 2014 Electronic reproduction; Available via World Wide Web
Edition:
Also issued in print
Keywords:
Food habits History
;
Food Social aspects
;
History
Abstract:
"In the modern age (1920-2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture. A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally."--Bloomsbury Publishing
Note:
Includes bibliographical references
,
Also issued in print.
,
Electronic reproduction; Available via World Wide Web
DOI:
10.5040/9781350044555?locatt=label:secondary_bloomsburyCulturalHistory
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