|
|
 |
 |
Erik Millstone and Tim Lang
The Atlas of Food
Who Eats What, Where, and Why
Revised and Updated
$19.95, paperback
978-0-520-25409-1
Available Now
128 pages, 7-1/2 x 9-3/4 inches, 5 color illustrations, 41 maps, 2 tables
October 2008, Not available in British Commonwealth; Include Canada
Categories: Food & Cooking; Global Studies; Geography
October 2008, Not available in British Commonwealth; Include Canada
Categories: Food & Cooking; Global Studies; Geography
"This accessible, award-winning, and beautifully and extensively illustrated little book contains anything you might know about world food production."—Toronto Globe & Mail
"The quest to find out just what's happening to our food is no longer a journey without maps."—The Food Programme, BBC Radio 4
"A vital study. It clearly shows how threatened the security of the food supply chain has become in a globally interconnected world."—Ecologist
"A unique and easily accessible insight into the way our world food system works."—Times Higher Education Supplement
"The quest to find out just what's happening to our food is no longer a journey without maps."—The Food Programme, BBC Radio 4
"A vital study. It clearly shows how threatened the security of the food supply chain has become in a globally interconnected world."—Ecologist
"A unique and easily accessible insight into the way our world food system works."—Times Higher Education Supplement
What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, first published in 2002. Now in its second edition, The Atlas of Food provides an up-to-date and visually appealing way of understanding the important issues relating to global food and agriculture. In mapping out broad areas of investigation—contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade—it offers a concise overview of today's food and farming concerns. Buttressed by engaging prose and vivid graphics, Erik Millstone and Tim Lang convincingly argue that human progress depends on resolving global inequality and creating a more sustainable food production system.
Copub: Myriad Editions
Copub: Myriad Editions
Cooking: The Quintessential Art, by Hervé This and Pierre Gagnaire
The Taste of Place: A Cultural Journey into Terroir, by Amy B. Trubek
Food: The History of Taste, edited by Paul Freedman
Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition, by Harvey Levenstein
Revolution at the Table: The Transformation of the American Diet, by Harvey Levenstein
The Taste of Place: A Cultural Journey into Terroir, by Amy B. Trubek
Food: The History of Taste, edited by Paul Freedman
Paradox of Plenty: A Social History of Eating in Modern America, Revised Edition, by Harvey Levenstein
Revolution at the Table: The Transformation of the American Diet, by Harvey Levenstein