A Cultural History of Food in the Modern Age Contributor(s): Bentley, Amy (Editor) |
|
ISBN: 1474270042 ISBN-13: 9781474270045 Publisher: Bloomsbury Academic OUR PRICE: $42.52 Product Type: Paperback - Other Formats Published: November 2015 |
Additional Information |
BISAC Categories: - Social Science | Customs & Traditions - Cooking | Essays & Narratives - Cooking | History |
Dewey: 394.12 |
Series: Cultural Histories |
Physical Information: 0.6" H x 6.6" W x 9.5" (1.25 lbs) 288 pages |
Descriptions, Reviews, Etc. |
Publisher Description: 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. |