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A Cultural History of Food in the Modern Age

A Cultural History of Food in the Modern Age

by Amy Bentley

Amy Bentley is Associate Professor of Food Studies in the Department of Nutrition, Food Studies and Public Health at New York University, USA Author affiliation details are correct at time of print publication.

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(ed)
Bloomsbury Academic, 2014
  • DOI:
    10.5040/9781350044555
  • ISBN:
    978-1-3500-4455-5 (online)

    978-0-8578-5028-7 (hardback)

    978-1-4742-7004-5 (paperback)
  • Edition:
    First edition
  • Place of Publication:
    London
  • Published Online:
    2017
A Cultural History of Food in the Modern Age
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In the modern age (1920-2000), vast technological innovation spurred greater concentration, standardization, and globalization of the food supply. As advances in agricultural production in the post-World War II era propelled population growth, a significant portion of the population gained access to cheap, industrially produced food while significant numbers remained mired in hunger and malnutrition. Further, as globalization allowed unprecedented access to foods from all parts of the globe, it also hastened environmental degradation, contributed to poor health, and remained a key element in global politics, economics and culture.

A Cultural History of Food in the Modern Age presents an overview of the period with essays on food production, food systems, food security, safety and crises, food and politics, eating out, professional cooking, kitchens and service work, family and domesticity, body and soul, representations of food, and developments in food production and consumption globally.