Description - How Food Made History by B. W. Higman
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
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
Offers a fresh understanding of world history through the
discussion of food
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Format: Paperback / softback
(227mm x 158mm x 15mm)
Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Country of Publication:
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Author Biography - B. W. Higman
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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