From Famine to Fast Food
Nutrition, Diet, and Concepts of Health around the World
by Ken Albala, Editor
May 2014, 293pp, 6 1/8x9 1/4
1 volume, Greenwood

Hardcover: 978-1-61069-743-9
$45, £35, 40€, A62
eBook Available: 978-1-61069-744-6
Please contact your preferred eBook vendor for pricing.

Around the world, what people eat has a major influence on health and well-being.

The foods eaten by a nation's population play a key role in shaping the health of that society. This book presents country-specific information on how diet, food security, and concepts of health critically impact the well-being of the world's population.

A country’s food culture and eating habits directly impact the health and well-being of its citizens. Economic factors contribute to problems such as obesity and malnourishment. This book examines how diet affects health in countries around the world, discussing how the availability of food and the types of foods eaten influence numerous health factors and are tied to the prevalence of “lifestyle” diseases. Readers will discover the importance of diet and food culture in determining human health as well as make connections and notice larger trends within multicultural, international contexts.

An ideal aid for high school and college students in completing research and writing assignments, this book supplies detailed diet- and health-related information about most major countries and regions in a single source. Each country profile will also include a convenient fact box with statistical information such as life expectancy, average caloric intake, and other health indicators.


  • Provides concise, accessible information in a ready-reference format that covers most major countries as well as a variety of non-country populations
  • Includes an introductory essay that creates a conceptual framework for students
  • Presents dozens of recipes that provide various real-world examples of the types of traditional foods eaten in other regions of the world
  • Supplies further readings at the end of each entry that guide readers to additional sources of information
Ken Albala is professor of history at the University of the Pacific, Stockton, CA. He is editor of ABC-CLIO's Food Culture around the World series, with 29 volumes in print, and author or editor of 17 books, including Eating Right in the Renaissance; The Banquet: Dining in the Great Courts of Late Renaissance Europe; and Beans: A History. He has also coauthored two cookbooks: The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.
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