How food made history:
"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 ha...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Chichester [u.a.]
Wiley-Blackwell
2012
|
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Zusammenfassung: | "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"-- |
| Beschreibung: | Includes bibliographical references and index |
| Beschreibung: | X, 265 S. Ill., graph. Darst., Kt. |
| ISBN: | 9781405189484 1405189487 9781405189477 1405189479 |
Internformat
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV039520870 | ||
| 003 | DE-604 | ||
| 005 | 20121019 | ||
| 007 | t | ||
| 008 | 110809s2012 abd| |||| 00||| eng d | ||
| 020 | |a 9781405189484 |9 978-1-4051-8948-4 | ||
| 020 | |a 1405189487 |9 1-4051-8948-7 | ||
| 020 | |a 9781405189477 |9 978-1-4051-8947-7 | ||
| 020 | |a 1405189479 |9 1-4051-8947-9 | ||
| 035 | |a (OCoLC)726822471 | ||
| 035 | |a (DE-599)BVBBV039520870 | ||
| 040 | |a DE-604 |b ger |e rakwb | ||
| 041 | 0 | |a eng | |
| 049 | |a DE-703 |a DE-11 |a DE-355 | ||
| 082 | 0 | |a 394.1/209 |2 23 | |
| 084 | |a LC 17000 |0 (DE-625)90626:772 |2 rvk | ||
| 084 | |a NK 4930 |0 (DE-625)126079: |2 rvk | ||
| 100 | 1 | |a Higman, B. W. |d 1943- |e Verfasser |0 (DE-588)137302495 |4 aut | |
| 245 | 1 | 0 | |a How food made history |c B. W. Higman |
| 250 | |a 1. publ. | ||
| 264 | 1 | |a Chichester [u.a.] |b Wiley-Blackwell |c 2012 | |
| 300 | |a X, 265 S. |b Ill., graph. Darst., Kt. | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 500 | |a Includes bibliographical references and index | ||
| 520 | |a "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"-- | ||
| 648 | 7 | |a Geschichte |2 gnd |9 rswk-swf | |
| 650 | 4 | |a Food habits / History | |
| 650 | 4 | |a Food / Social aspects / History | |
| 650 | 7 | |a HISTORY / Social History |2 bisacsh | |
| 650 | 4 | |a Geschichte | |
| 650 | 4 | |a Gesellschaft | |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Ernährungsgewohnheit |0 (DE-588)4136846-0 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 0 | 1 | |a Geschichte |A z |
| 689 | 0 | |5 DE-604 | |
| 689 | 1 | 0 | |a Ernährungsgewohnheit |0 (DE-588)4136846-0 |D s |
| 689 | 1 | 1 | |a Geschichte |A z |
| 689 | 1 | |5 DE-604 | |
| 856 | 4 | 2 | |m Digitalisierung UB Bayreuth |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024373363&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |3 Inhaltsverzeichnis |
| 856 | 4 | 2 | |m Digitalisierung UB Bayreuth |q application/pdf |u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024373363&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA |3 Klappentext |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-024373363 | ||
Datensatz im Suchindex
| _version_ | 1804148328749858816 |
|---|---|
| adam_text | Contents
Illustrations
viii
Preface
ix
Prologue: Questions
of choice?
1
References
5
1
The Creation of Food Worlds
7
Making the ancient world food map
8
The origins of domestication, agriculture, and urbanization
11
Food worlds at
5000
BP
15
Seven claims
29
References
31
2
Genetics and Geography
35
Genetic modification, ancient and modern
36
Prohibitions and taboos
43
Geographical redistribution
47
Three claims
53
References
53
3
Forest, Farm, Factory
57
Forest gardens
58
Crop farming landscapes
62
Industrialized agriculture
70
Five claims
77
References
78
vi
Contents
4
Hunting, Herding, Fishing
81
Hunting
83
Herding
91
Fishing
94
Two claims
Ю0
References
100
5
Preservation and Processing
103
Ancient preservation
103
Ancient processing
106
Modern milling
108
Packaging
111
Freezing and chilling
112
Milk, butter, yoghurt, and cheese
115
Three claims
123
References
123
6
Trade
125
Ancient trades
126
Modern trades
131
The global supermarket
136
Two claims
140
References
141
7
Cooking, Class, and Consumption
143
Cooks
143
Cooking
146
Eating places
149
Meals and mealtimes
156
References
158
8
National, Regional, and Global Cuisines
161
Cuisine, high and low
164
The origins of cuisines
168
Megaregions and pan-ethnicity
182
Global foods
185
Three claims and counterclaims
188
References
188
Contents
vii
9
Eating Well, Eating Badly
191
Nutrition and diet
191
Stature
195
Obesity
199
Dieting
203
Denial
204
Vegetarianism
207
References
211
10
Starving
215
Famine
217
Famine foods
224
Survival strategies
226
Food aid
228
Impact
232
Two claims
234
References
235
Conclusion: Cornucopia or Pandora s Box?
237
References
241
Suggested Further Reading
243
Index
251
Higman
situates the ZOth-century green revolution within the context of the
agricultural revolution that occurred in prehistory and offers surprising insights into
our relationship with the natural world. This book argues convincingly that our food
choices today remain remarkably similar to those that faced our distant forebears. A
must-read for anyone interested in the larger history of food.
—
Darra
Goldstein, Editor in Chief,
Gastronomica:
lhe
Journal of Food and Culture
Higman has done an admirable job of synthesizing a vast array of material into a
readable account spanning millennia... a very impressive book and an enjoyable read.
—
Rebecca Earle, University of Warwick
A fascinating history of food but more as well: an exploration of how human beings
have interacted with and affected their environment in trying to obtain enough to
eat as well as seeking pleasure and variety.
—
Paul Freedman, Yale University
is at the center or
liře,
and as such, it is a vital driver of cultural and political
development. It is only recently that some societies have started to enjoy food
security and year-long abundance. By asking why we choose to eat what we eat,
How Food Made History examines how this transition occurred, and why these
developments have varied over time and between societies. Crucially, in
demonstrating the centrality of food to human development, the book illuminates
broader patterns of global history.
How Food Made History offers a wide-ranging overview of
5,000
years of global
history, a period dominated by agriculture and urbanization. It 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. The author also charts the changing technologies that have increased crop
yields, enabled the industrial processing and preservation of food, and made possible
trade and transportation. Higman places recent trends, such as the co-existence of
abundance and famine, obesity and dieting, into historical context and provides a
fresh understanding of the importance of food in world history for modern readers.
B. W. Higman ¡s 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
oí
Jamaican Food: History, Biobgy, Culture
(2008).
Cover ¡mage: Detail from Albert Eckhout s iMarket Stall in Indonesia,
с
1650.
Rijksmuseum,
Amsterdam.
Cover design by: Simon Levy
WILEY-BLACKWELL
ISBN
978-1-4051-8948-4
9
Vei
405 18948
|
| any_adam_object | 1 |
| author | Higman, B. W. 1943- |
| author_GND | (DE-588)137302495 |
| author_facet | Higman, B. W. 1943- |
| author_role | aut |
| author_sort | Higman, B. W. 1943- |
| author_variant | b w h bw bwh |
| building | Verbundindex |
| bvnumber | BV039520870 |
| classification_rvk | LC 17000 NK 4930 |
| ctrlnum | (OCoLC)726822471 (DE-599)BVBBV039520870 |
| dewey-full | 394.1/209 |
| dewey-hundreds | 300 - Social sciences |
| dewey-ones | 394 - General customs |
| dewey-raw | 394.1/209 |
| dewey-search | 394.1/209 |
| dewey-sort | 3394.1 3209 |
| dewey-tens | 390 - Customs, etiquette, folklore |
| discipline | Geschichte Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| edition | 1. publ. |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02861nam a2200553 c 4500</leader><controlfield tag="001">BV039520870</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20121019 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">110809s2012 abd| |||| 00||| eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781405189484</subfield><subfield code="9">978-1-4051-8948-4</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1405189487</subfield><subfield code="9">1-4051-8948-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781405189477</subfield><subfield code="9">978-1-4051-8947-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1405189479</subfield><subfield code="9">1-4051-8947-9</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)726822471</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV039520870</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-703</subfield><subfield code="a">DE-11</subfield><subfield code="a">DE-355</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">394.1/209</subfield><subfield code="2">23</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LC 17000</subfield><subfield code="0">(DE-625)90626:772</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">NK 4930</subfield><subfield code="0">(DE-625)126079:</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Higman, B. W.</subfield><subfield code="d">1943-</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)137302495</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">How food made history</subfield><subfield code="c">B. W. Higman</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">1. publ.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Chichester [u.a.]</subfield><subfield code="b">Wiley-Blackwell</subfield><subfield code="c">2012</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">X, 265 S.</subfield><subfield code="b">Ill., graph. Darst., Kt.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">"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"--</subfield></datafield><datafield tag="648" ind1=" " ind2="7"><subfield code="a">Geschichte</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food habits / History</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food / Social aspects / History</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">HISTORY / Social History</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Geschichte</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Gesellschaft</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Ernährungsgewohnheit</subfield><subfield code="0">(DE-588)4136846-0</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Geschichte</subfield><subfield code="A">z</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="689" ind1="1" ind2="0"><subfield code="a">Ernährungsgewohnheit</subfield><subfield code="0">(DE-588)4136846-0</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="1" ind2="1"><subfield code="a">Geschichte</subfield><subfield code="A">z</subfield></datafield><datafield tag="689" ind1="1" ind2=" "><subfield code="5">DE-604</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung UB Bayreuth</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024373363&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Digitalisierung UB Bayreuth</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024373363&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Klappentext</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-024373363</subfield></datafield></record></collection> |
| id | DE-604.BV039520870 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T00:05:24Z |
| institution | BVB |
| isbn | 9781405189484 1405189487 9781405189477 1405189479 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-024373363 |
| oclc_num | 726822471 |
| open_access_boolean | |
| owner | DE-703 DE-11 DE-355 DE-BY-UBR |
| owner_facet | DE-703 DE-11 DE-355 DE-BY-UBR |
| physical | X, 265 S. Ill., graph. Darst., Kt. |
| publishDate | 2012 |
| publishDateSearch | 2012 |
| publishDateSort | 2012 |
| publisher | Wiley-Blackwell |
| record_format | marc |
| spelling | Higman, B. W. 1943- Verfasser (DE-588)137302495 aut How food made history B. W. Higman 1. publ. Chichester [u.a.] Wiley-Blackwell 2012 X, 265 S. Ill., graph. Darst., Kt. txt rdacontent n rdamedia nc rdacarrier 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"-- Geschichte gnd rswk-swf Food habits / History Food / Social aspects / History HISTORY / Social History bisacsh Geschichte Gesellschaft Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Ernährungsgewohnheit (DE-588)4136846-0 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 s Geschichte z DE-604 Ernährungsgewohnheit (DE-588)4136846-0 s Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024373363&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024373363&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
| spellingShingle | Higman, B. W. 1943- How food made history Food habits / History Food / Social aspects / History HISTORY / Social History bisacsh Geschichte Gesellschaft Lebensmitteltechnologie (DE-588)4034901-9 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| subject_GND | (DE-588)4034901-9 (DE-588)4136846-0 |
| title | How food made history |
| title_auth | How food made history |
| title_exact_search | How food made history |
| title_full | How food made history B. W. Higman |
| title_fullStr | How food made history B. W. Higman |
| title_full_unstemmed | How food made history B. W. Higman |
| title_short | How food made history |
| title_sort | how food made history |
| topic | Food habits / History Food / Social aspects / History HISTORY / Social History bisacsh Geschichte Gesellschaft Lebensmitteltechnologie (DE-588)4034901-9 gnd Ernährungsgewohnheit (DE-588)4136846-0 gnd |
| topic_facet | Food habits / History Food / Social aspects / History HISTORY / Social History Geschichte Gesellschaft Lebensmitteltechnologie Ernährungsgewohnheit |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024373363&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=024373363&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT higmanbw howfoodmadehistory |