From Famine to Fast Food: Nutrition, Diet, and Concepts of Health around the World

Marc Notes: Includes bibliographical references and index. Publisher Marketing: A country's food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of "lifestyle" diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts. An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators. Review Citations:

School Library Journal 12/01/2014 pg. 85 (EAN 9781610697439, Hardcover)

Choice 03/01/2015 pg. 1116 (EAN 9781610697439, Hardcover)

Contributor Bio:  Albala, Ken Ken Albala is Professor of History at the University of the Pacific and Director of the Food Studies MA program in San Francisco. He has authored or edited 23 books on food including "Eating Right in the Renaissance", "Food in Early Modern Europe", "Cooking in Europe 1250-1650", "The Banquet, Beans" (winner 2008 IACP Jane Grigson Award), "Pancake, Grow Food, Cook Food, Share Food" and "Nuts: A Global History". He was co-editor of the journal "Food, Culture and Society" and has also co-edited "The Business of Food, " "Human Cuisine", "Food and Faith" and edited "A Cultural History of Food: The Renaissance" and "The Routledge International Handbook of Food Studies". Albala was editor of the Food Cultures Around the World series, the 4-volume "Food Cultures of the World Encyclopedia "and is now series editor of Rowman and Littlefield Studies in Food and Gastronomy for which wrote "Three World Cuisines "(winner of the Gourmand World Cookbook Awards best foreign cuisine book in the world for 2012). He has also" "co-authored cookbooks: "The Lost Art of Real Cooking "and "The Lost Arts of Hearth and Home". His latest works are a "Food History Reader" and a translation of the 16th century "Livre fort excellent de cuysine". His course "Food: A Cultural Culinary History" is available on DVD from the Great Courses.