ISBN:
9781474270755
,
1474270751
,
9781474270045
,
1474270042
Language:
English
Pages:
IX, 272 Seiten
,
Illustrationen
,
25 cm
Edition:
Paperback edition
Angaben zur Quelle:
Volume 6
DDC:
394.12
Keywords:
Food habits History
;
Food habits 20th century
;
Food habits 21st century
;
Food Social aspects
;
20th century
;
Food Social aspects
;
21st century
;
Food habits
;
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."--Cover
Note:
"Hardback edition first published in 2012 by Berg Publishers, an imprint of Bloomsbury Academic. Paperback edition first published in 2016 by Bloomsbury Academic"--Title page verso. - General editors of series: Fabio Parasecoli and Peter Scholliers. - Includes bibliographical references (pages [229]-272) and index
