Bøker av Raymond Grew

This book analyzes processes of change in food ways, moving from a global conception of change through human history, to a comparative study of Chinese and Indian responses over several centuries to new foods from the Americas, and to an assessment of restaurants and travel as agents of change.

Experts from a variety of disciplines place food in the framework of global history, looking at the global connections of ecology, public policy, diet, and customs on several continents.