Food In Global History

Raymond Grew is professor of history at the University of Michigan. For more than twenty years he was editor of the international quarterly Comparative Studies in Society and History.

• 1 Food and Global History, Part 1 The History of Food in Global Perspectives, 2 Circles of Growing and Eating: The Political Ecology of Food and Agriculture, 3 The Impact of New World Food Crops on the Diet and Economy of China and India, 1600-1900, 4 All the World's a Restaurant: On the Global Gastronomics of Tourism and Travel, 5 On "Cabbages and Kings": The Politics of Jewish Identity in Post-Colonial French Society and Cuisine, Part 2 Public Policy and Global Science, 6 Food Policies, Nutrition Policies, and their Influence on Processes of Change: European Examples, 7 Food Policy Research in a Global Context: The West African Sahel, 8 Childhood Nutrition in Developing Countries and Its Policy Consequences, Part 3 Global Systems and Human Diet, 9 Food System Globalization, Eating Transformations, and Nutrition Transitions, 10 Fat and Sugar in the Global Diet: Dietary Diversity in the Nutrition Transition, 11 The 'Mad Cow' Crisis: A Global Perspective, Part4 Eating Together Globally, 12 The Family Meal and Its Significance in Global Times, 13 We Eat Each Other's Food to Nourish our Body: The Global and the Local as Mutually Constituent Forces, 14 Food and the Counterculture: A Story of Bread and Politics,