Summary:

The book discusses the concept of the food chain from a new
perspective, emphasizing the historical dimension and conflicts. The
inclusion of technology, as a core element, is an original approach
to food studies. Thus, technology is related to agricultural
production, packaging, transport and storing, wholesale and
retailing, catering, and cooking. Also, the so-called middle field,
such as political interference, farmers' education and scientific
concerns, is addressed. This book pays attention to the history of
agriculture, including such varied themes as water supply,
fertilizers, land use, greenhouses, and EU policy. It tackles the
history of shopping, cooking, health concerns, and fast food
eating-places. Technology is not taken for granted, but seen as a
field of conflict (action, reaction, and negotiation, perhaps best
cast with the opposition fast food versus slow food). The concept of
the food chain necessitates to consider all these elements as a
whole, and to present them in one, integrated volume.

Classification:

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Dewey Class: 664 -- Food technology

Book Details:

Physical Description: 6.0"x9.3"x0.7"; 1.1 lb; 300 pages
Edition Info: Paperback; 2005-12-30

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Subjects:

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•	History -- Europe -- General (10557)
•	Professional & Technical -- Professional Science -- Agricultural Sciences -- Food Sciences -- General (1136)
•	Science -- Agricultural Sciences -- Food Science (1674)
•	Science -- General (43665)
•	Science -- Technology -- History of Technology (2642)

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