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Food transitions in the 20th–21st century

Published online by Cambridge University Press:  01 April 2001

Jose Maria Bengoa
Jose Maria Bengoa*
Affiliation:
Edificio Monte Roble apto. 8-A, Tercera Transversal con 4ta, Avenida, Altamira, Caracas, Venezuela
*
*Corresponding author:Email amayabengoa@hotmail.com
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Abstract

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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.

Keywords

Food transitionsMalnutritionObesity

Information

Type
Research Article
Information
Public Health Nutrition , Volume 4 , Issue 6a , December 2001 , pp. 1425 - 1427
Copyright
Copyright © CABI Publishing 2001

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