Francisco Entrena-Duran: Food production and eating habits from around the world: a multidisciplinary approach Nova Science Publishers, New York, 2015, 248 pp, ISBN: 978-1-63482-540-5

A review of Food Production and Eating Habits from Around the World: A Multidisciplinary Approach by Francisco Entrena-Duran is presented. Our eating habits are undergoing increasing glocalization, understood as the localization of the global and as the globalization of the local. Thus, while trends...

Full description

Saved in:
Bibliographic Details
Published inAgriculture and human values Vol. 33; no. 4; pp. 1015 - 1016
Main Author Álvarez-Lorente, Tamara
Format Journal Article Book Review
LanguageEnglish
Published Dordrecht Springer Netherlands 01.12.2016
Springer Nature B.V
Subjects
Agricultural Economics
Biodiversity
Consumption
Costs
Diet
Eating behavior
Education
Ethics
Evolutionary Biology
Food
Food habits
Food production
Food security
Globalization
History
Interdisciplinary aspects
International
Philosophy
Research institutions
Sociology
Trends
Veterinary Medicine/Veterinary Science
Online AccessGet full text

Cover

More Information
Summary:A review of Food Production and Eating Habits from Around the World: A Multidisciplinary Approach by Francisco Entrena-Duran is presented. Our eating habits are undergoing increasing glocalization, understood as the localization of the global and as the globalization of the local. Thus, while trends toward global standardization of eating habits are gaining strength, many local food peculiarities are being globally disseminated. Under such circumstances, this comprehensive book of global reach is very timely. In it, the editor, Francisco Entrena-Duran, author of 130 works that have appeared in prestigious publishing houses and in refereed international journals, brings together his own contributions and those of 30 other authors from universities and/or research institutions located in five continents around the world. Given its interdisciplinary nature and diversity of topics, the book reviewed here is recommended for scientists, teachers and educators, as well as for advertisers, nutritionists and all those involved or interested in the problems of food production and food habits.
ISSN:0889-048X
1572-8366
DOI:10.1007/s10460-016-9729-9