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Full Description
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.
Contents
Series Preface
Introduction
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
Bibliography
Notes on Contributors
Index
