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Food : multidisciplinary perspectives

Author: Barbara Harriss-White; R Hoffenberg
Publisher: Oxford, UK ; Cambridge, Mass., USA : Blackwell, 1994.
Series: Wolfson College lectures, 1992.
Edition/Format:   Print book : EnglishView all editions and formats
Database:WorldCat
Summary:

In this book, an international and multi-disciplinary team of academics reviews the recent research on food. Current food policies are assessed and their implications for both advanced and  Read more...

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Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Barbara Harriss-White; R Hoffenberg
ISBN: 0631188282 9780631188285
OCLC Number: 28710683
Description: x, 243 pages : illustrations ; 24 cm.
Contents: 1. Food: Barbara Harriss-White (Wolfson College, Oxford). 2. The Nature of Food: Essential Requirements: Philip James (Rowett Research Institute, Aberdeen). 3. The Evolution of Diets for Western Diseases: Stewart Truswell (University of Sydney). 4. Diseases of Diet in Affluent Societies: John Garrow (St. Bartholomew's Hospital, London). 5. Not Enough Food: Malnutrition and Famine: Philip Payne (London School of Hygiene and Tropical Medicine). 6. Eating Enough Food: What Food Means: Sidney Mintz (Johns Hopkins University, USA). 7. Food Symbolism, Gender Power and the Family: Ann Whitehead (University of Sussex). 8. Food Production and Poverty: Michael Lipton (University of Sussex). 9. Food - Old and New - What Limitations?: Ross Buckland (Unigate plc, London). 10. The International Relations of Food: The Unfolding Crisis of National Regulation: Harriet Friedmann (University of Toronto). 11. International Law and the Right to Food: Philip Alston (Australian National University). 12. Hunger, Needs and Rights: Onora O'Neill (Newnham College, Cambridge).
Series Title: Wolfson College lectures, 1992.
Responsibility: edited by Barbara Harriss-White and Sir Raymond Hoffenberg.

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