02046nam a2200373 a 4500001001200000003000800012006001900020007001500039008004100054010001700095020002900112020002600141020004100167020002500208020002500233020002700258040002100285035002100306050002400327082001800351100002600369245006500395250001200460260007200472300002900544504005100573520066300624533015201287650002601439650003501465655002901500710001701529856012601546ebr10494722CaPaEBRm        u        cr cn|||||||||110526s2012    enkab   sb    001 0 eng d  z  2011022726  z9781405189484 (hardback)  z9781405189477 (paper)  z9781444344677 (Wiley online library)  z9781444344653 (ePub)  z9781444344660 (Mobi)  z9781444344646 (e-book)  aCaPaEBRcCaPaEBR  a(OCoLC)75915937214aGT2850b.H46 2012eb04a394.1/2092231 aHigman, B. W.,d1943-10aHow food made historyh[electronic resource] /cB.W. Higman.  a1st ed.  aChichester, West Sussex ;aMalden, Mass. :bWiley-Blackwell,c2012.  ax, 265 p. :bill., maps.  aIncludes bibliographical references and index.  a"Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food"--cProvided by publisher.  aElectronic reproduction.bPalo Alto, Calif. :cebrary,d2011.nAvailable via World Wide Web.nAccess may be limited to ebrary affiliated libraries. 0aFood habitsxHistory. 0aFoodxSocial aspectsxHistory. 7aElectronic books.2local2 aebrary, Inc.40uhttp://site.ebrary.com/lib/rucke/Doc?id=10494722zAn electronic book accessible through the World Wide Web; click to view