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
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| Illustrations | |
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| Preface | |
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| Prologue: Questions of choice? | |
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| References | |
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| The Creation of Food Worlds | |
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| Making the ancient world food map | |
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| The origins of domestication, agriculture, and urbanization | |
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| Food worlds at 5000 BP | |
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| Seven claims | |
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| References | |
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| Genetics and Geography | |
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| Genetic modification, ancient and modern | |
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| Prohibitions and taboos | |
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| Geographical redistribution | |
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| Three claims | |
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| References | |
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| Forest, Farm, Factory | |
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| Forest gardens | |
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| Crop farming landscapes | |
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| Industrialized agriculture | |
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| Five claims | |
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| References | |
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| Hunting, Herding, Fishing | |
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| Hunting | |
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| Herding | |
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| Fishing | |
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| Two claims | |
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| References | |
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| Preservation and Processing | |
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| Ancient preservation | |
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| Ancient processing | |
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| Modern milling | |
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| Packaging | |
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| Freezing and chilling | |
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| Milk, butter, yoghurt, and cheese | |
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| Three claims | |
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| References | |
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| Trade | |
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| Ancient trades | |
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| Modern trades | |
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| The global supermarket | |
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| Two claims | |
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| References | |
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| Cooking, Class, and Consumption | |
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| Cooks | |
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| Cooking | |
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| Eating places | |
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| Meals and mealtimes | |
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| References | |
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| National, Regional, and Global Cuisines | |
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| Cuisine, high and low | |
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| The origins of cuisines | |
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| Megaregions and pan-ethnicity | |
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| Global foods | |
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| Three claims and counterclaims | |
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| References | |
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| Eating Well, Eating Badly | |
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| Nutrition and diet | |
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| Stature | |
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| Obesity | |
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| Dieting | |
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| Denial | |
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| Vegetarianism | |
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| References | |
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| Starving | |
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| Famine | |
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| Famine foods | |
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| Survival strategies | |
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| Food aid | |
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| Impact | |
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| Two claims | |
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| References | |
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| Conclusion: Cornucopia or Pandora's Box? | |
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| References | |
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| Suggested Further Reading | |
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| Index | |
#60;b#62;B. W. Higman#60;/b#62; is Emeritus Professor of the Australian National University and Emeritus Professor of the University of the West Indies. He has published several books on the history of slavery and the social and economic history of the Caribbean. He has taught courses on world food history, and is the author of #60;i#62;Jamaican Food: History, Biology, Culture#60;/i#62; (2008).#60;/p#62;
