A CULTURAL HISTORY OF FOOD IN THE MODERN AGE

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Amy Bentley is Associate Professor of Food Studies in the Department of NutritionFood Studies and Public Health at New York University USAAmy Bentley is Associate Professor of Food Studies in the Department of Nutrition Food Studies and Public Health at New York University USA and author of Eating for Victory: Food Rationing and the Politics of Domesticity.In the modern age (19202000) vast technological innovation spurred greater concentration standardization and globalization of the food supply. As advances in agricultural production in the postWorld 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 keyelement 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.A Cultural History of Food presents a comprehensive authoritative overview of food from ancient times to the present. Each of the six volumes explores the same themes allowing readers to trace developments across time.Series PrefaceIntroductionAmy Bentley New York University USA1 Food ProductionJeffrey M. Pilcher University of Minnesota USA2 Food Systems Daniel Block Chicago State University USA3 Food Security Safety and Crises: 19202000 Peter J. Atkins Durham University UK4 Food and Politics in the Modern Age: 19202012 Maya Joseph The New School for Social Research USA and Marion Nestle New York University USA5 Eating Out: Going Out Staying In Priscilla Parkhurst Ferguson Columbia University USA6 Kitchen Work: 1920Present Amy B. Trubek University of Vermont USA7 Family and Domesticity Alice Julier Chatham University USA8 Body and Soul Warren Belasco University of Maryland Baltimore County USA9 Food Representations Signe Rousseau University of Cape Town South Africa10 World Developments Fabio Parasecoli New School New York USA Notes Bibliography Notes on Contributors Index[T]he six volumes of A Cultural History of Food provide an enlightening and fascinating insight into the history of food and its development throughout history in an authoritative and accessible style.

Wymiary: 244 mm 172 mm 735 gr