Food In Global History / Edition 1

by Raymond Grew

Overview

Social scientists study food in many different ways. Historians have most often studied the history of specific foods; 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 focused on changing patterns of consumption and applied medical knowledge to study the effects of diet on public health. Other scholars have studied the economic and political connections surrounding commerce in food. Here these perspectives are brought together in a single volume.

Product Details

ISBN-13:	9780813338842
Publisher:	Westview Press
Publication date:	12/07/2000
Series:	Global History
Edition description:	REV
Pages:	304
Product dimensions:	6.00(w) x 9.00(h) x (d)
Lexile:	1450L (what's this?)

About the Author

Raymond Grew is professor of history at the University of Michigan. For more than twenty years he was editor of the international quarterly Comparative Studies in Society and History.

Table of Contents

Acknowledgments — 1 Food and Global History / Raymond Grew — Part 1 — The History of Food in Global Perspectives — 2 cIrcles of Growing and Eating. The Political Ecology of Food and Agriculture / Harriet Friedmann — 3 The Impact of New World Food Crops on the Diet and Economy of China and India, 1600—1900 / Sucheta Mazurndar — 4 All the World’s a Restaurant: On the Global Gastronomics of Tourism and Travel / Rebecca L. Spang — 5 On "cabbages and Kings”: The Politics of Jewish Identity in Post-Colonial French Society and Cuisine / Joëlle Iahloul — Part 2 — Public Policy and Global Science — 6 Food Policies, Nutrition Policies, and their Influence on Processes of Change: European Examples, Elisabct Hclsing — 7 Food Policy Research in a Global context: The West African Sahel / Della McMillan and Thomas Reardon — 8 Childhood Nutrition in Developing Countries and Its Policy Consequences / Noel W Solornons, M.D. — Part 3 — Global Systems and Human Diet — 9 Food System Globalization, Eating Transformations, and Nutrition Transitions / Jeffrey Sohal — 10 Fat and Sugar in the Global Diet: Dietary Diversity in the Nutrition Transition / Adam Drcwnowski — 11 The ‘Mad Cow’ Crisis.’ A Global Perspective / Claude Fischler — Part 4 — Eating Together Globally — 12 The Family Meal and Its Significance in Global Times / Alex Mcintosh — 13 We Eat Each Other’s Food to Nourish our Body: The Global and the Local as Mutually Constituent Forces / Emiko Ohnuki-Tierney — 14 Food and the Counterculture: A Story of Bread and Politics / Warren Belasco — List of Contributors.

Editorial Reviews

Fifteen specialists build on the latest research, much of it their own, to reflect on the connections across time and space in what people eat and also to identify major global patterns of change. Topics include the ecology of food production, the impact of New World foods on India and China, the effects of global tourism, and the interaction between identity, migration, and diet; the impact of public policy; nutritional change, the dietary effects of increased wealth, and the Mad Cow crisis; and global change as related to the ideologies and practices of the family meal, of food and cultural identity in Japan, and the American counterculture. Crew is a professor of history at the U. of Michigan. Annotation c. Book News, Inc., Portland, OR (booknews.com)

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