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  • Food and Society by Mark Gibson book cover
  • Food and Society by Mark Gibson book cover
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Food and Society

by Mark Gibson

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A wide-angle reference on the forces shaping the modern food supply

$179.06 USD
$179.06 USD $179.06 USD

Paperback New English

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AlbakiReads Editorial

A wide-angle reference on the forces shaping the modern food supply

Edited by Mark Gibson, this volume traces the food industry’s development from the twentieth century to the present while connecting that history to ongoing questions about supply and production. Its broad subject range includes food trends, nutrition, genetically modified organisms, food security, and organic food, framing these topics through the drivers that influence available food. The book also brings together perspectives on responses to earlier industry challenges and considers how those experiences can inform discussion of future food-supply outcomes. With 562 pages of interdisciplinary coverage, it is positioned as a substantial resource for studying the links among food science, agriculture, nutrition, and the wider food system.

Good fit for readers who enjoy

  • Food-industry professionals seeking broad context across food science and supply issues
  • Students and educators developing food-industry course materials
  • Readers interested in food security, nutrition, organic food, and genetically modified organisms

Themes

Food industry historyFood supply and securityNutritionGenetically modified organismsOrganic food

Based on publisher information and book metadata.

Book overview

Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including discussions on the drivers that have, and may, affect food supplies. From a historical perspective, readers will learn about past and present challenges in food trends, nutrition, genetically modified organisms, food security, organic foods, and more. The book offers different perspectives on solutions that have worked in the past, while also helping to anticipate future outcomes in the food supply.

Professionals in the food industry, including food scientists, food engineers, nutritionists and agriculturalists will find the information comprehensive and interesting. In addition, the book could even be used as the basis for the development of course materials for educators who need to prepare students entering the food industry.

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