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020			_a9781444344677 _qelectronic
024	7		_a10.1002/9781444344677 _2doi
040			_aTR-AnTOB _beng _erda _cTR-AnTOB
041	0		_aeng
050	1	4	_aGT2850 _b.H46 2012
090			_aGT2850 _b.H46 2012EBK
100	1		_aHigman, B. W. _eauthor
245	1	0	_aHow food made history / _h[electronic resource] _cB. W. Higman
250			_a1
264		1	_aChichester, West Sussex, UK ; Malden, MA : _bWiley, _c2011.
300			_a1 online resource (x, 265 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
347			_atext file _2rdaft
347			_bPDF
520			_aCovering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food
650		4	_aSocial & Cultural History
655		7	_aElectronic books _2local _92032
776	0	8	_iPrinted edition: _z9781405189484
856	4	0	_uhttps://doi.org/10.1002/9781444344677 _aWiley Online Library
856	4	0	_uhttps://onlinelibrary.wiley.com/action/showBook?doi=10.1002%2F9781444344677 _aWiley Online Library
856	4	2	_3Cover Image _uhttps://onlinelibrary.wiley.com/cms/asset/7b002573-ae3f-49b9-9165-4b62dc21ef7d/9781444344677.cover.gif _aWiley Online Library
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999			_c200467362 _d85574