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How food made history [electronic resource] / B.W. Higman.

By:

Higman, B. W, 1943-

Contributor(s):

ProQuest (Firm)

Material type: Text

TextPublication details: Chichester, West Sussex ; Malden, Mass. : Wiley-Blackwell, 2012.Edition: 1st edDescription: x, 265 p. : ill., mapsSubject(s):

Genre/Form:

Electronic books.

DDC classification:

394.1/209 23

LOC classification:

GT2850 .H46 2012

Online resources:

Click to View

Summary: "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 complex societies. 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 distribution Offers a fresh understanding of world history through the discussion of food"-- Provided by publisher.

Holdings ( 1 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Status	Date due	Barcode
Ebook	TUS: Midlands, Main Library Athlone Online	eBook (Browse shelf(Opens below))	Available

Includes bibliographical references and index.

"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 complex societies. 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 distribution Offers a fresh understanding of world history through the discussion of food"-- Provided by publisher.

Electronic reproduction. Ann Arbor, MI : ProQuest, 2015. Available via World Wide Web. Access may be limited to ProQuest affiliated libraries.