Published online by Cambridge University Press: 01 April 2001
Food transitions in history have been fast, violent processes in somecases, while on other occasions they have taken place slowly,overlapping the traditional food culture as food items are replacedby new ones. Despite the contribution of potato and maize toavoiding famine in Europe, the exclusive crop system caused seriousproblems. Main food transitions are currently taking place in Asia.Emerging economies face the dilemma of improving the health andwell-being of the population while avoiding excess and surplus. Thechallenge is twofold: on the one hand, to counteract the negativeeffects of food transitions and, on the other, to fight againsthunger and malnutrition.