{"product_id":"how-food-made-history-isbn-9781405189477","title":"How Food Made History","description":"\u003cp\u003e\u003cb\u003eCovering 5,000 years of global history, \u003ci\u003eHow Food Made History\u003c\/i\u003e 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.\u003c\/b\u003e\u003c\/p\u003e \u003cul\u003e \u003cli\u003eCharts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances\u003c\/li\u003e \u003cli\u003eConsiders social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution\u003c\/li\u003e \u003cli\u003eOffers a fresh understanding of world history through the discussion of food\u003c\/li\u003e \u003c\/ul\u003e  Illustrations viii  \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003ePrologue: Questions of choice? 1\u003c\/p\u003e \u003cp\u003eReferences 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The Creation of Food Worlds 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMaking the ancient world food map 8\u003c\/p\u003e \u003cp\u003eThe origins of domestication, agriculture, and urbanization 11\u003c\/p\u003e \u003cp\u003eFood worlds at 5000 BP 15\u003c\/p\u003e \u003cp\u003eSeven claims 29\u003c\/p\u003e \u003cp\u003eReferences 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Genetics and Geography 35\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGenetic modification, ancient and modern 36\u003c\/p\u003e \u003cp\u003eProhibitions and taboos 43\u003c\/p\u003e \u003cp\u003eGeographical redistribution 47\u003c\/p\u003e \u003cp\u003eThree claims 53\u003c\/p\u003e \u003cp\u003eReferences 53\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Forest, Farm, Factory 57\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eForest gardens 58\u003c\/p\u003e \u003cp\u003eCrop farming landscapes 62\u003c\/p\u003e \u003cp\u003eIndustrialized agriculture 70\u003c\/p\u003e \u003cp\u003eFive claims 77\u003c\/p\u003e \u003cp\u003eReferences 78\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Hunting, Herding, Fishing 81\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHunting 83\u003c\/p\u003e \u003cp\u003eHerding 91\u003c\/p\u003e \u003cp\u003eFishing 94\u003c\/p\u003e \u003cp\u003eTwo claims 100\u003c\/p\u003e \u003cp\u003eReferences 100\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Preservation and Processing 103\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAncient preservation 103\u003c\/p\u003e \u003cp\u003eAncient processing 106\u003c\/p\u003e \u003cp\u003eModern milling 108\u003c\/p\u003e \u003cp\u003ePackaging 111\u003c\/p\u003e \u003cp\u003eFreezing and chilling 112\u003c\/p\u003e \u003cp\u003eMilk, butter, yoghurt, and cheese 115\u003c\/p\u003e \u003cp\u003eThree claims 123\u003c\/p\u003e \u003cp\u003eReferences 123\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Trade 125\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAncient trades 126\u003c\/p\u003e \u003cp\u003eModern trades 131\u003c\/p\u003e \u003cp\u003eThe global supermarket 136\u003c\/p\u003e \u003cp\u003eTwo claims 140\u003c\/p\u003e \u003cp\u003eReferences 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Cooking, Class, and Consumption 143\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCooks 143\u003c\/p\u003e \u003cp\u003eCooking 146\u003c\/p\u003e \u003cp\u003eEating places 149\u003c\/p\u003e \u003cp\u003eMeals and mealtimes 156\u003c\/p\u003e \u003cp\u003eReferences 158\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 National, Regional, and Global Cuisines 161\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eCuisine, high and low 164\u003c\/p\u003e \u003cp\u003eThe origins of cuisines 168\u003c\/p\u003e \u003cp\u003eMegaregions and pan-ethnicity 182\u003c\/p\u003e \u003cp\u003eGlobal foods 185\u003c\/p\u003e \u003cp\u003eThree claims and counterclaims 188\u003c\/p\u003e \u003cp\u003eReferences 188\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Eating Well, Eating Badly 191\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eNutrition and diet 191\u003c\/p\u003e \u003cp\u003eStature 195\u003c\/p\u003e \u003cp\u003eObesity 199\u003c\/p\u003e \u003cp\u003eDieting 203\u003c\/p\u003e \u003cp\u003eDenial 204\u003c\/p\u003e \u003cp\u003eVegetarianism 207\u003c\/p\u003e \u003cp\u003eReferences 211\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Starving 215\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFamine 217\u003c\/p\u003e \u003cp\u003eFamine foods 224\u003c\/p\u003e \u003cp\u003eSurvival strategies 226\u003c\/p\u003e \u003cp\u003eFood aid 228\u003c\/p\u003e \u003cp\u003eImpact 232\u003c\/p\u003e \u003cp\u003eTwo claims 234\u003c\/p\u003e \u003cp\u003eReferences 235\u003c\/p\u003e \u003cp\u003e\u003cb\u003eConclusion: Cornucopia or Pandora's Box? 237\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eReferences 241\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eSuggested Further Reading 243\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIndex 251\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e“. . . an excellent short introduction for the general reader.”  \u003ci\u003e(\u003c\/i\u003e\u003ci\u003eBBC History Magazine\u003c\/i\u003e,  1 October 2012)\u003c\/p\u003e \u003cb\u003eB. W. Higman\u003c\/b\u003e 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 \u003ci\u003eJamaican Food: History, Biology, Culture\u003c\/i\u003e (2008).  Food is at the center of life, and as such, it is a vital driver of cultural and political development. It is only recently that some societies have started to enjoy food security and year-long abundance. By asking why we choose to eat what we eat, \u003ci\u003eHow Food Made History\u003c\/i\u003e examines how this transition occurred, and why these developments have varied over time and between societies. Crucially, in demonstrating the centrality of food to human development, the book illuminates broader patterns of global history.  \u003cp\u003e\u003ci\u003eHow Food Made History\u003c\/i\u003e 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. The author also charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made possible trade and transportation. Higman places recent trends, such as the co-existence of abundance and famine, obesity and dieting, into historical context and provides a fresh understanding of the importance of food in world history for modern readers.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989374386405,"sku":"NP9781405189477","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781405189477.jpg?v=1761783865","url":"https:\/\/k12savings.com\/es\/products\/how-food-made-history-isbn-9781405189477","provider":"K12savings","version":"1.0","type":"link"}