B. W. Higman is Emeritus Professor of the Australian National University and Emeritus Professor of the University of the West Indies. He has published several books on the history of slavery and the social and economic history of the Caribbean. He has taught courses on world food history, and is the author of Jamaican Food: History, Biology, Culture (2008).

• Illustrations viiiPreface ixPrologue: Questions of choice? 1References 51 The Creation of Food Worlds 7Making the ancient world food map 8The origins of domestication, agriculture, and urbanization 11Food worlds at 5000 BP 15Seven claims 29References 312 Genetics and Geography 35Genetic modification, ancient and modern 36Prohibitions and taboos 43Geographical redistribution 47Three claims 53References 533 Forest, Farm, Factory 57Forest gardens 58Crop farming landscapes 62Industrialized agriculture 70Five claims 77References 784 Hunting, Herding, Fishing 81Hunting 83Herding 91Fishing 94Two claims 100References 1005 Preservation and Processing 103Ancient preservation 103Ancient processing 106Modern milling 108Packaging 111Freezing and chilling 112Milk, butter, yoghurt, and cheese 115Three claims 123References 1236 Trade 125Ancient trades 126Modern trades 131The global supermarket 136Two claims 140References 1417 Cooking, Class, and Consumption 143Cooks 143Cooking 146Eating places 149Meals and mealtimes 156References 1588 National, Regional, and Global Cuisines 161Cuisine, high and low 164The origins of cuisines 168Megaregions and pan-ethnicity 182Global foods 185Three claims and counterclaims 188References 1889 Eating Well, Eating Badly 191Nutrition and diet 191Stature 195Obesity 199Dieting 203Denial 204Vegetarianism 207References 21110 Starving 215Famine 217Famine foods 224Survival strategies 226Food aid 228Impact 232Two claims 234References 235Conclusion: Cornucopia or Pandora’s Box? 237References 241Suggested Further Reading 243Index 251

“. . . an excellent short introduction for the general reader.”  (BBC History Magazine,  1 October 2012)

B. W. Higman is Emeritus Professor of the Australian National University and Emeritus Professor of the University of the West Indies. He has published several books on the history of slavery and the social and economic history of the Caribbean. He has taught courses on world food history, and is the author of Jamaican Food: History, Biology, Culture (2008).

• Illustrations viiiPreface ixPrologue: Questions of choice? 1References 51 The Creation of Food Worlds 7Making the ancient world food map 8The origins of domestication, agriculture, and urbanization 11Food worlds at 5000 BP 15Seven claims 29References 312 Genetics and Geography 35Genetic modification, ancient and modern 36Prohibitions and taboos 43Geographical redistribution 47Three claims 53References 533 Forest, Farm, Factory 57Forest gardens 58Crop farming landscapes 62Industrialized agriculture 70Five claims 77References 784 Hunting, Herding, Fishing 81Hunting 83Herding 91Fishing 94Two claims 100References 1005 Preservation and Processing 103Ancient preservation 103Ancient processing 106Modern milling 108Packaging 111Freezing and chilling 112Milk, butter, yoghurt, and cheese 115Three claims 123References 1236 Trade 125Ancient trades 126Modern trades 131The global supermarket 136Two claims 140References 1417 Cooking, Class, and Consumption 143Cooks 143Cooking 146Eating places 149Meals and mealtimes 156References 1588 National, Regional, and Global Cuisines 161Cuisine, high and low 164The origins of cuisines 168Megaregions and pan-ethnicity 182Global foods 185Three claims and counterclaims 188References 1889 Eating Well, Eating Badly 191Nutrition and diet 191Stature 195Obesity 199Dieting 203Denial 204Vegetarianism 207References 21110 Starving 215Famine 217Famine foods 224Survival strategies 226Food aid 228Impact 232Two claims 234References 235Conclusion: Cornucopia or Pandora’s Box? 237References 241Suggested Further Reading 243Index 251

“. . . an excellent short introduction for the general reader.”  (BBC History Magazine,  1 October 2012)

B. W. Higman is Emeritus Professor of the Australian National University and Emeritus Professor of the University of the West Indies. He has published several books on the history of slavery and the social and economic history of the Caribbean. He has taught courses on world food history, and is the author of Jamaican Food: History, Biology, Culture (2008).

• Illustrations viiiPreface ixPrologue: Questions of choice? 1References 51 The Creation of Food Worlds 7Making the ancient world food map 8The origins of domestication, agriculture, and urbanization 11Food worlds at 5000 BP 15Seven claims 29References 312 Genetics and Geography 35Genetic modification, ancient and modern 36Prohibitions and taboos 43Geographical redistribution 47Three claims 53References 533 Forest, Farm, Factory 57Forest gardens 58Crop farming landscapes 62Industrialized agriculture 70Five claims 77References 784 Hunting, Herding, Fishing 81Hunting 83Herding 91Fishing 94Two claims 100References 1005 Preservation and Processing 103Ancient preservation 103Ancient processing 106Modern milling 108Packaging 111Freezing and chilling 112Milk, butter, yoghurt, and cheese 115Three claims 123References 1236 Trade 125Ancient trades 126Modern trades 131The global supermarket 136Two claims 140References 1417 Cooking, Class, and Consumption 143Cooks 143Cooking 146Eating places 149Meals and mealtimes 156References 1588 National, Regional, and Global Cuisines 161Cuisine, high and low 164The origins of cuisines 168Megaregions and pan-ethnicity 182Global foods 185Three claims and counterclaims 188References 1889 Eating Well, Eating Badly 191Nutrition and diet 191Stature 195Obesity 199Dieting 203Denial 204Vegetarianism 207References 21110 Starving 215Famine 217Famine foods 224Survival strategies 226Food aid 228Impact 232Two claims 234References 235Conclusion: Cornucopia or Pandora’s Box? 237References 241Suggested Further Reading 243Index 251

“. . . an excellent short introduction for the general reader.”  (BBC History Magazine,  1 October 2012)