Details
American Farms, American Food
A Geography of Agriculture and Food Production in the United States
44,99 € |
|
Verlag: | Lexington Books |
Format: | EPUB |
Veröffentl.: | 16.08.2016 |
ISBN/EAN: | 9781498508216 |
Sprache: | englisch |
Anzahl Seiten: | 158 |
DRM-geschütztes eBook, Sie benötigen z.B. Adobe Digital Editions und eine Adobe ID zum Lesen.
Beschreibungen
<span><span>American Farms, American Food</span><span> bridges the gap between agricultural production and food studies allowing readers to learn about both subjects up close and in detail. Beyond that, the book provides background on the domestication, breeding, and development of crop plants and livestock that have become the food we eat. Themes such as the family farm, local food production, organic agriculture, genetically modified crops, food imports, and commodity exports are developed in nine separate chapters. The chapters treat specific crops or livestock types from the point of view of both production and consumption, highlighting the changes that have taken place in both farming strategies and food preferences over the years. </span></span>
<span><span>This book offers a concise interpretation of how food and agriculture are connected. The chapters treat specific crops or livestock types from the point of view of both production and consumption, highlighting the changes that have taken place in both farming strategies and food preferences over the years. </span></span>
<span><span>Chapter 1: Farms and Food</span></span>
<br>
<span><span>Chapter 2: The Family Farm</span></span>
<br>
<span><span>Chapter 3: The Corn Belt</span></span>
<br>
<span><span>Chapter 4: Wheat and Grains</span></span>
<br>
<span><span>Chapter 5: Dairy</span></span>
<br>
<span><span>Chapter 6: Pork and Beef</span></span>
<br>
<span><span>Chapter 7: Poultry</span></span>
<br>
<span><span>Chapter 8: Fruits and Vegetables</span></span>
<br>
<span><span>Chapter 9: Organic Farms and Organic Food</span></span>
<br>
<span><span>Chapter 10: The Reserved Lands</span></span>
<br>
<span><span>Appendix: Keeping Track of Production</span></span>
<br>
<span><span>Chapter 2: The Family Farm</span></span>
<br>
<span><span>Chapter 3: The Corn Belt</span></span>
<br>
<span><span>Chapter 4: Wheat and Grains</span></span>
<br>
<span><span>Chapter 5: Dairy</span></span>
<br>
<span><span>Chapter 6: Pork and Beef</span></span>
<br>
<span><span>Chapter 7: Poultry</span></span>
<br>
<span><span>Chapter 8: Fruits and Vegetables</span></span>
<br>
<span><span>Chapter 9: Organic Farms and Organic Food</span></span>
<br>
<span><span>Chapter 10: The Reserved Lands</span></span>
<br>
<span><span>Appendix: Keeping Track of Production</span></span>
<span><span>John C. Hudson is professor and director of the Program in Geography at Northwestern University.</span></span>
<br>
<br>
<span><span>Christopher R. Laingen is associate professor of geography at Eastern Illinois University.</span></span>
<br>
<br>
<span><span>Christopher R. Laingen is associate professor of geography at Eastern Illinois University.</span></span>