The Atlas of FOOD Who Eats What, Where and Why

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9780520254091: The Atlas of FOOD Who Eats What, Where and Why

What we eat, where we eat, and how we eat: these questions are explored in this remarkable book, first published in 2002. Now in its second edition, The Atlas of Food provides an up-to-date and visually appealing way of understanding the important issues relating to global food and agriculture. In mapping out broad areas of investigation—contamination of food and water, overnutrition, micronutrient deficiency, processing, farming, and trade—it offers a concise overview of today's food and farming concerns. Buttressed by engaging prose and vivid graphics, Erik Millstone and Tim Lang convincingly argue that human progress depends on resolving global inequality and creating a more sustainable food production system.

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About the Author:

Erik Millstone is Professor of Science Policy at the University of Sussex, United Kingdom. Tim Lang is Professor of Food Policy at City University, London, Chair of Sustain, and is a consultant to the World Health Organization.

From Booklist:

Concerns about both the environment and globalization have prompted an interest in how food is produced, processed, packaged, and transported, as well as how it is prepared and eaten. In its revised edition, this small atlas examines “every link in the food chain.” Forty maps are arranged into sections covering “Contemporary Challenges,” “Farming,” “Trade,” and “Processing, Retailing, and Consumption.” Each map is presented on a two-page spread with accompanying text and graphics. Among the specific topics that are addressed are distribution, mechanization, genetic modification, and marketing. Distilling a great deal of information into an attractive package, the atlas offers a good introduction to the global food system.

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