The Globalization of Food

by David Inglis (Editor), Debra Gimlin (Editor)

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 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 disciplinesContributors include Pat Caplan, Carole Counihan, Marianne Elisabeth Lien, Alan Warde and Rick Wilk.

304 pages, Paperback

First published February 1, 2009

About the author

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Reviews

[Hannah (jellicoereads) · Rating 5 out of 5]

Provides an excellent collection of essays detailing the effects of the globalization and corporate control of our food system, with regards to human health, environmental degradation, poverty and gastronomic culture. In-depth, yet interesting and easy to understand.

[Emily · Rating 3 out of 5]

An interesting, but sometimes dry collection of papers on the globalization of food. If you ever need an excellent summary of key issues, Inglis and Gimlin's first chapter is fabulous and all encompassing.

[Jonas · Rating 3 out of 5]

Very uneven quality of the articles. The one on quality in the wine industry, drawing on Boltanski & Thévenot is however really good and interesting.