A Cultural History of Food in the Modern Age

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  • Format: Hardcover
  • Copyright: 2012-01-17
  • Publisher: Berg Pub Ltd

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In the modern age (1920–2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World 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 key
element 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.

Author Biography

Amy 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.

Table of Contents

Series Preface

Amy Bentley, New York University, USA

1 Food Production
Jeffrey M. Pilcher, University of Minnesota, USA

2 Food Systems
Daniel Block, Chicago State University, USA

3 Food Security, Safety, and Crises: 1920–2000
Peter J. Atkins, Durham University, UK

4 Food and Politics in the Modern Age: 1920–2012
Maya Joseph, The New School for Social Research, USA and Marion Nestle, New York University, USA

5 Eating Out: Going Out, Staying In
Priscilla Parkhurst Ferguson, Columbia University, USA

6 Kitchen Work: 1920–Present
Amy B. Trubek, University of Vermont, USA

7 Family and Domesticity
Alice Julier, Chatham University, USA

8 Body and Soul
Warren Belasco, University of Maryland, Baltimore County, USA

9 Food Representations
Signe Rousseau, University of Cape Town, South Africa

10 World Developments
Fabio Parasecoli, New School, New York, USA

Notes on Contributors

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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