How Food Made History

How Food Made History

by B. W. Higman
     
 

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Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies.  
  • Charts the changing technologies that have increased crop yields, enabled the

Overview

Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies.  

  • Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances
  • Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution
  • Offers a fresh understanding of world history through the discussion of food

Editorial Reviews

From the Publisher
“. . . an excellent short introduction for the general reader.”  (BBC History Magazine,  1 October 2012)

Product Details

ISBN-13:
9781444344653
Publisher:
Wiley
Publication date:
08/08/2011
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
288
File size:
3 MB

What People are saying about this

From the Publisher
How Food Made History is a magisterial work. Using an impressive array of sources, Higman situates the 20th-century green revolution within the context of the agricultural revolution that occurred in prehistory and offers surprising insights into our relationship with the natural world. This book argues convincingly that our food choices today remain remarkably similar to those that faced our distant forebears. A must-read for anyone interested in the larger history of food.’
—Darra Goldstein, Editor in Chief, Gastronomica: The Journal of Food and Culture

‘Higman has done an admirable job of synthesizing a vast array of material into a readable account spanning millennia… a very impressive book and an enjoyable read.’
—Rebecca Earle, University of Warwick

‘A fascinating history of food but more as well: an exploration of how human beings have interacted with and affected their environment in trying to obtain enough to eat as well as seeking pleasure and variety.’
—Paul Freedman, Yale University

Meet the Author

B. W. Higman is Emeritus Professor of the Australian National University and Emeritus Professor of the University of the West Indies. He has published several books on the history of slavery and the social and economic history of the Caribbean. He has taught courses on world food history, and is the author of Jamaican Food: History, Biology, Culture (2008).

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