Food: In Context

Published by Gale

Perfect for high school students and general researchers, Food: In Context examines food in relationship to nutrition, world health issues, agriculture, environmental concerns, current events and political decision-making. Written by experts in nutrition, medicine, culinary arts, agriculture/aquaculture, environmental science and history, this new full-color set covers the historical, political and ethical debates related to food. It also explores how food impacts daily life, trade and commerce, the environment, and health and nutrition. Cross-curricular in nature, Food: In Context supports basic and advanced AP curricula in chemistry and biology, as well as Earth science, general physical science, environmental science, health science, history, government and the social sciences. Primary source documents and more than 250 photographs articulate the interrelation of food to science and society.

Review:

"This new, easy-to-read source, written especially for the high school population, updates the older sources and provides excellent illustrations, timelines, a glossary, bibliographies at the end of each entry, and an easy-to-use index. This set is recommended for high school libraries, public libraries, and community college libraries."
--American Reference Books Annual, 2012