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Foods
Paperback
AgricultureGeneral SociologyGeneral World History
ISBN13: 9781023846059
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 370
Weight: 1.14
Height: 0.77 Width: 6.14 Depth: 9.21
Language: English
Foods, Or, How the World Is Fed offers a fascinating glimpse into the global food systems of the early 20th century. Frank G. Carpenter, a celebrated travel writer and journalist, takes readers on a journey around the world, exploring the sources and methods of food production in various countries and cultures.
From the wheat fields of America to the rice paddies of Asia, Carpenter meticulously documents the processes involved in cultivating, harvesting, and distributing essential foodstuffs. He examines the social and economic implications of food production, highlighting the labor, technology, and trade networks that sustain populations worldwide. This book provides a valuable historical perspective on the challenges and innovations in feeding a growing planet, and its accessible style makes it a compelling read for anyone interested in the history of food and agriculture.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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