Bread, Beer and the Seeds of Change

Sinclair, Thomas (University of Florida, USA)|Sinclair, Carol (Independent Researcher, North Carolina, USA)

ISBN 10: 184593704X / ISBN 13: 9781845937041

Verlag: CABI Publishing, 2010

Beschreibung

The book covers the background of agricultural development, early agricultural societies, and the advancement of technology from the ancient Greeks and Romans to the present. It finishes by addressing the implications for the future of agriculture and food .

Bestandsnummer des Verkäufers 597075705

Bibliografische Details

• Titel: Bread, Beer and the Seeds of Change
• Verlag: CABI Publishing
• Veröffentlichungsdatum: 2010
• Sprache: Englisch
• ISBN-10: 184593704X
• ISBN-13: 9781845937041
• Bindung: Softcover
• Zustand: New

Über diesen Titel

Inhaltsangabe

The history of humankind is intimately tied to the history of agriculture: powerful societies rose, persisted and waned in parallel with their food supply systems. Describing what crops were grown, the constraints on their production and the foods that were obtained, this book traces the impact of cropping and food preparation in ten societies that were among the most powerful and influential in history, detailing how technology varied and developed as it related directly to agriculture and food production. The book covers the background of agricultural development, early agricultural societies, and the advancement of technology from the ancient Greeks and Romans to the present. It finishes by addressing the implications for the future of agriculture and food supply as grain production moves towards biofuels. A compelling text for all those interested in the history of society and civilisations, global agriculture, and what it means for the future, this text is also an essential reference for students of agriculture, food technology, history and anthropology.

Über die Autorin bzw. den Autor

Ms. Sinclair has a lifetime interest in foods and nutrition. She has lived and traveled in many countries of the world exploring local methods in food preparation and the cuisine of the countries. The basis for these foods and the variation in cuisine has been of special interest. She has been involved in organizing menus to facilitate new experiences of a range of foods and food preparation. Exploration of historical approaches to food was a natural extension of this interest.