Food in World History

- The only student-focused, short history of food around the world, the case studies give students many case studies to compare from various regions of the world - Third edition includes updated material on industrialization, indigeneity, colonialism, gender, environment, and food and power. - A brand-new opening chapter will relate to students the transition from foraging to farming across all the classical societies in the Mediterranean, China, Africa, South Asia, and the Americas. - Packs a lot of content into a short book, so that professors have room to add other readings. - Truly global in coverage