Description
Book SynopsisA searing look at the socioeconomic, technological, and political forces that have transformed our food into edible commodities.
Table of ContentsIntroduction
Part 1: Food Environments from Palaeolithic Times
1 Between Producers and Eaters: A Dietary Regime Approach
2 Discordant Diets, Unhealthy People
3 From Neolithic to Capitalist Diets
Part 2: The Beginnings of the Industrial Diet, 1870-1949
4 From Patent Flour to Wheaties
5 Pushing Product for Profit: Early Branding
Part 3: The Intensification of the Industrial Diet, 1940-80
6 Speeding Up the Making of Food
7 The Simplification of Whole Food
8 Adulteration and the Rise of Pseudo Foods
9 The Spatial Colonization of the Industrial Diet: The Supermarket
10 Meals Away from Home: The Health Burden of Restaurant Chains
Part 4: Globalization and Resistance in the Neo-Liberal Era
11 The Industrial Diet Goes Global
12 Transformative Food Movements and the Struggle for Healthy Eating
13 Case Studies of a Transformative Food Movement
14 Towards a Sustainable and Ethical Health-Based Dietary Regime
Notes, Index
