How food made history / B.W. Higman.
Material type:
TextPublisher: Chichester, West Sussex ; Malden, Mass. : Wiley-Blackwell, 2012Edition: 1st edDescription: 1 online resource (x, 265 pages) : illustrations, mapsContent type: text Media type: computer Carrier type: online resourceISBN: 9781444344646; 1444344641; 144434465X; 9781444344653; 1444344668; 9781444344660; 1405189487; 9781405189484; 1405189479; 9781405189477Subject(s): Food habits -- History | Food -- Social aspects -- History | Aliments -- Aspectes socials | Hàbits alimentaris -- Història | Nutrició -- Història | SOCIAL SCIENCE -- Customs & Traditions | Food habits | Food -- Social aspects | Levensmiddelen | VoedingGenre/Form: Electronic books. | Llibres electrònics. | History. | Geschiedenis (vorm)Additional physical formats: Print version:: How food made history.DDC classification: 394.12 LOC classification: GT2850 | .H46 2012ebOther classification: HIS054000 | 15.50 Online resources: Wiley Online Library | Item type | Current library | Call number | Status | Date due | Barcode |
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Ebooks
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Mysore University Main Library | Not for loan | EBJW1126 |
Includes bibliographical references and index.
The creation of food worlds -- Genetics and geography -- Forest, farm, factory -- Hunting, herding, fishing -- Preservation and processing -- Trade -- Cooking, class, and consumption -- National, regional, and global cuisines -- Eating well, eating badly -- Starving.
"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"-- Provided by publisher.
Print version record.
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