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,