Bloomsbury Food Library - Search Results
Loading

Results

  • Hunger & Famine Close
Sort By:  1-10 of 33 (4 pages)
Results per page:
         

Hunger and Famine

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

Search for publications

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Hunger © Angela Meah. Though famine has a very particular meaning, the related idea of hunger can be used in both a physiological and a metaphorical sense. Hinting at its complexity...

Oddballs and Villains

Ken Albala

Ken Albala is Professor of History at the University of the Pacific and chair of the Food Studies MA program in San Francisco. Author affiliation details are correct at time of print publication.

Search for publications

Beans : A History

Bloomsbury Academic, 2007

Book chapter

...Every family has its black sheep oddballs and criminal types. Beans are no different. They seem odd only by comparison to the respectable members of the Fabaceae family, and many have found very happy homes throughout the world. Some...

Energy and Protein Metabolism

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In conventional scientific usage, when the word metabolism is joined with energy, it takes on a somewhat different meaning than when it is joined with protein. The latter – protein metabolism – usually includes consideration...

Extract from Poverty and Famines: An Essay on Entitlement and Deprivation

Food History: Critical and Primary Sources Volume 4 : Contemporary Transitions

Bloomsbury Academic, 2014

Book chapter

...Entitlements and OwnershipStarvation is the characteristic of some people not having enough food to eat. It is not the characteristic of there being not enough food to eat. While the latter can be a cause of the former, it is but one...

Access to food

Brian Gardner

Brian Gardner has been analyzing, writing about and commenting on European and international agriculture and food policy developments for more than thirty years. Notable publications include European Agriculture: Policies, Production and Trade, Growing Pains: New Europe and the CAP in The Perfect Union? New Europe and the EU (edited by Roger Gough) and A Guide to the Reformed CAP. Author affiliation details are correct at time of print publication.

Search for publications

Global food futures : Feeding the world in 2050

Bloomsbury Academic, 2013

Book chapter

...The reason why too many people do not have enough food is not merely a matter of production; an equal or greater cause of hunger is the problem of access to food. Too many people do not have the means to buy the minimum amount of food...

Feasts, Fasts, Famine: Food for Thought

Pat Caplan

Pat Caplan is Emeritus Professor of Anthropology at Goldsmiths, University of London, UK. Author affiliation details are correct at time of print publication.

Search for publications

Feasts, Fasts, Famine: Food for Thought : Berg Occasional Papers in Anthropology

Berg, 1994

Book chapter

...Why Food? In this lecture, I shall seek to do two things. One is to show how an anthropological approach can give us particular kinds of understanding about people’s food choices. Or to put it the other way round, to show how...

Food and Politics

A Cultural History of Food in the Medieval Age

Bloomsbury Academic, 2014

Book chapter

...In Antiquity and the Middle Ages, the majority of the population living in the countryside ate only the food that they themselves produced. In cities, however, food took on other economic and political dimensions because food came from...

Food Systems

A Cultural History of Food in the Medieval Age

Bloomsbury Academic, 2014

Book chapter

...An Autarkic Early Middle Ages? The early Middle Ages have been described as a period that was dominated by the autarkic responses of a primarily rural peasant...

Food Production

A Cultural History of Food in the Early Modern Age

Bloomsbury Academic, 2014

Book chapter

...Food production was the central process of the early modern European economy. This is true not simply in the sense that adequate nutrition is the logical precondition of all economic activity, but also in terms of the dominant position...

The Many Rooms in the House

Peter Scholliers

Peter Scholliers is Professor of Contemporary History at the Vrije Universiteit Brussel. He edited Food, Drink and Identity: Cooking, Eating and Drinking in Europe since the Middle Ages (2001), and published Food Culture in Belgium. Author affiliation details are correct at time of print publication.

Search for publications

Writing Food History : A Global Perspective

Berg, 2013

Book chapter

...In 2007 I published a survey dealing with research about Europe’s foodways in the nineteenth and twentieth centuries. Scholliers, 2007. Rather than being interested in the conclusions of this research, I...