The Globalization of Food
ISBN-13:
9781845208202
ISBN-10:
184520820X
Edition:
Illustrated
Author:
David Inglis, Debra Gimlin
Publication date:
2009
Publisher:
Berg Publishers
Format:
Paperback
304 pages
FREE US shipping
Book details
ISBN-13:
9781845208202
ISBN-10:
184520820X
Edition:
Illustrated
Author:
David Inglis, Debra Gimlin
Publication date:
2009
Publisher:
Berg Publishers
Format:
Paperback
304 pages
Summary
The Globalization of Food (ISBN-13: 9781845208202 and ISBN-10: 184520820X), written by authors
David Inglis, Debra Gimlin, was published by Berg Publishers in 2009.
With an overall rating of 3.8 stars, it's a notable title among other
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Description
The Globalization of Food provides a comprehensive guide to all of the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board-rooms to the fields of the Developing World, the book examines the most important sites and processes involved in changing the ways people all across the planet eat today. Rich in detail, expansive in scope and ambitious in coverage, The Globalization of Food forcefully demonstrates the central role of food in many of the crucial and most controversial social and political issues of the 21st century.
The Globalization of Food:
- Investigates the multiple ways in which globalization and food are interrelated
- Spans established and emerging schools of thought in the field
- Covers a broad range of examples and case studies from around the globe
- Analyses the key controversies and dilemmas created by food globalization
- Features contributions from leading experts in a range of disciplines, including Pat Caplan, Carole Counihan, Marianne Elisabeth Lien, Alan Warde and Rick Wilk.
The Globalization of Food:
- Investigates the multiple ways in which globalization and food are interrelated
- Spans established and emerging schools of thought in the field
- Covers a broad range of examples and case studies from around the globe
- Analyses the key controversies and dilemmas created by food globalization
- Features contributions from leading experts in a range of disciplines, including Pat Caplan, Carole Counihan, Marianne Elisabeth Lien, Alan Warde and Rick Wilk.
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