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.
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