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How Food Made History
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How Food Made History
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See moreHow Food Made History offers a wide-ranging overview of 5,000 years of global history, a period dominated by agriculture and urbanization. It 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.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
How Food Made History covers 5,000 years of global history, tracing 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.
It charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances.
The book also considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution.
Offering a fresh understanding of world history through the discussion of food, How Food Made History provides unique insights into the vital role of food in shaping our past.
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
How Food Made History by B. W. Higman is praised as an excellent introductory text that offers a concise overview suitable for general readers.
Book Details
INFORMATION
ISBN: 9781405189477
Publisher: John Wiley and Sons Ltd
Format: Paperback / softback
Date Published: 07 October 2011
Country: United Kingdom
Imprint: Wiley-Blackwell
Audience: General / adult
DIMENSIONS
Spine width: 15.0mm
Width: 154.0mm
Height: 231.0mm
Weight: 408g
Pages: 288
About 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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