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The Globalization of Food provides a comprehensive guide to all of the key issues involving globalization and the production, distribution and consumption of food in the present day. From domestic kitchens to factory farms, from corporate board-rooms to the fields of the Developing World, the book examines the most important sites and processes involved in changing the ways people all across the planet eat today. Rich in detail, expansive in scope and ambitious in coverage, The Globalization of Food forcefully demonstrates the central role of food in many of the crucial and most controversial social and political issues of the 21st century. The Globalization of Food: - Investigates the multiple ways in which globalization and food are interrelated - Spans established and emerging schools of thought in the field - Covers a broad range of examples and case studies from around the globe - Analyses the key controversies and dilemmas created by food globalization - Features contributions from leading experts in a range of disciplines Contributors include Pat Caplan, Carole Counihan, Marianne Elisabeth Lien, Alan Warde and Rick Wilk.
