@book {499641,
	title = {Food: In Context},
	year = {2011},
	publisher = {Cengage Gale},
	organization = {Cengage Gale},
	abstract = {
	Food: in Context is not\&nbsp;a book about gastronomy or the impacts of globalization on cuisine per se. It is, rather, a\&nbsp;first course in food-related science, politics, and issues. While food is art -- with its history and expression both reflecting and and differentiating cultures --\&nbsp;in some areas food issues become existential struggles with\&nbsp;sharply drawn outcomes resulting in economic security or\&nbsp;poverty, heath or sickness,\&nbsp;and\&nbsp;life over death\&nbsp;(continued)\&nbsp;-- K. Lee Lerner \&amp; Brenda Wilmoth Lerner, Senior editors. Paris, France. December, 2010.



	\&nbsp;

},
	url = {harvard.academia.edu},
	author = {BrendaWilmoth Lerner and K.Lee Lerner}
}
