02077nam a2200385 a 4500 ebr10494722 CaPaEBR m u cr cn||||||||| 110526s2012 enkab sb 001 0 eng d 2011022726 9781405189484 (hardback) 9781405189477 (paper) 9781444344677 (Wiley online library) 9781444344653 (ePub) 9781444344660 (Mobi) 9781444344646 (e-book) CaPaEBR CaPaEBR (OCoLC)759159372 GT2850 .H46 2012eb 394.1/209 23 Higman, B. W., 1943- How food made history [electronic resource] / B.W. Higman. 1st ed. Chichester, West Sussex ; Malden, Mass. : Wiley-Blackwell, 2012. x, 265 p. : ill., maps. Includes bibliographical references and index. "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"-- Provided by publisher. Electronic reproduction. Palo Alto, Calif. : ebrary, 2011. Available via World Wide Web. Access may be limited to ebrary affiliated libraries. Food habits History. Food Social aspects History. Electronic books. local ebrary, Inc. http://site.ebrary.com/lib/rucke/Doc?id=10494722 An electronic book accessible through the World Wide Web; click to view 130385 130385