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.

• Acknowledgments -- 1 Food and Global History / Raymond Grew -- Part 1 -- The History of Food in Global Perspectives -- 2 cIrcles of Growing and Eating. The Political Ecology of Food and Agriculture / Harriet Friedmann -- 3 The Impact of New World Food Crops on the Diet and Economy of China and India, 1600—1900 / Sucheta Mazurndar -- 4 All the World’s a Restaurant: On the Global Gastronomics of Tourism and Travel / Rebecca L. Spang -- 5 On "cabbages and Kings”: The Politics of Jewish Identity in Post-Colonial French Society and Cuisine / Joëlle Iahloul -- Part 2 -- Public Policy and Global Science -- 6 Food Policies, Nutrition Policies, and their Influence on Processes of Change: European Examples, Elisabct Hclsing -- 7 Food Policy Research in a Global context: The West African Sahel / Della McMillan and Thomas Reardon -- 8 Childhood Nutrition in Developing Countries and Its Policy Consequences / Noel W Solornons, M.D. -- Part 3 -- Global Systems and Human Diet -- 9 Food System Globalization, Eating Transformations, and Nutrition Transitions / Jeffrey Sohal -- 10 Fat and Sugar in the Global Diet: Dietary Diversity in the Nutrition Transition / Adam Drcwnowski -- 11 The ‘Mad Cow’ Crisis.’ A Global Perspective / Claude Fischler -- Part 4 -- Eating Together Globally -- 12 The Family Meal and Its Significance in Global Times / Alex Mcintosh -- 13 We Eat Each Other’s Food to Nourish our Body: The Global and the Local as Mutually Constituent Forces / Emiko Ohnuki-Tierney -- 14 Food and the Counterculture: A Story of Bread and Politics / Warren Belasco -- List of Contributors.