Abstract:

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

harvard.academia.edu/kleelerner