A cultural history of food in the modern age. Volume 6 / Amy Bentley (ed).

Format:

Book

Contributor:

Bentley, Amy, 1962-

Language:

English

Subjects (All):

Food habits--History.

Food habits.

Food--Social aspects--History.

Food.

Physical Description:

1 online resource (x, 266 pages)

Edition:

1st ed.

Place of Publication:

London : Bloomsbury Academic, 2014.

Summary:

"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.

Notes:

Includes bibliographical references.

Electronic reproduction. London : Bloomsbury Publishing, 2014. Available via World Wide Web. Access limited by licensing agreement. s2014 dcunns

ISBN:

9781350044555 (online)

Access Restriction:

Restricted for use by site license.