This is the first encyclopedia to help the general reader understand the myriad components of what sustains us: the food and drink industries.
GARY ALLEN is Adjunct Professor, SUNY Empire State College, Highland, New York. KEN ALBALA is Professor of History at the University of the Pacific, Stockton, California.
This encyclopedia aims to be a source of information not only about
food, but also about food that tastes good and is good for our
bodies, our neighbors and the creatures with whom we share the
planet. The title is a bit misleading because the encyclopedia
covers a wide variety of topics and some industries. Broad in
scope, this volume addresses food companies, brands, health,
science and technology, culture, and the environment. In total, it
presents more than 150 signed entries. Each brief entry provides
current and historical information that is unacademic in nature.
The contributors include historians, sociologists, nutritionists,
journalists, scientists, and food service
professionals….Recommended. Lower-level undergraduates,
practitioners, and general readers.
*Choice*
This new encyclopedia explores the world of food production and
distribution in the Twenty-first Century. Coverage ranges from
truck and dairy farms to meat and poultry packing plants to
farmer's markets, fast food franchises and supermarkets. The scope
is not just production methods and problems, but packaging,
marketing, transportation and consumer issues as well….Each entry
provides substantial suggestions for further research, and this
guide will provide an excellent starting point for those
researching all aspects of the food industry.
*Lawrence Looks at Books*
Allen and Albala's book will help towards an understanding of where
society is at the moment regarding these vital matters.
*Reference Reviews*
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