Organic Food, Farming and Culture: An Introduction

Description

This textbook provides students with a comprehensive introduction to organic food and farming. Janet Chrzan, Jacqueline A. Ricotta and contributors explain organic food and organic farming principles; the history of organics; how organic food is grown, distributed, and consumed; the nutritional benefits; and the social and cultural meanings attached to the concept "organic". Organic Food, Farming and Culture contains a wide range of features to reinforce understanding and learning, including: - practical case studies from organic farmers, chefs, restaurateurs, students, and "concerned" consumers - exercises, discussion questions, and further reading suggestions - illustrations of farms, food, and organic processes. An engaging introduction to organic agriculture, this book is essential reading for those interested in food studies, sustainable agriculture, food security, environmental studies, nutrition and health.

Janet Chrzan is an Adjunct Assistant Professor of Nutrition in the School of Nursing at the University of Pennsylvania, USA. Jacqueline A. Ricotta is Professor of Horticulture at Delaware Valley University, USA.

The go-to book on organics. An invaluable and accessible source of information on the agronomic, nutritional, political, and economic dimensions of organic food and agriculture. * Lisa Markowitz, University of Louisville, USA * Comprehensive and pedagogically useful, this book will serve a growing need in food studies/sustainability studies programs and scholarship. * Andrea Wiley, Indiana University, USA * An up to date overview of the issues in organic food systems, from a broad range of disciplines. * Philip Howard, Michigan State University, USA *