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Food transitions in the 20th–21st century

  • Jose Maria Bengoa (a1)

Abstract

Food transitions in history have been fast, violent processes in some cases, while on other occasions they have taken place slowly, overlapping the traditional food culture as food items are replaced by new ones. Despite the contribution of potato and maize to avoiding famine in Europe, the exclusive crop system caused serious problems. Main food transitions are currently taking place in Asia. Emerging economies face the dilemma of improving the health and well-being of the population while avoiding excess and surplus. The challenge is twofold: on the one hand, to counteract the negative effects of food transitions and, on the other, to fight against hunger and malnutrition.

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*Corresponding author: Email amayabengoa@hotmail.com

References

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Food transitions in the 20th–21st century

  • Jose Maria Bengoa (a1)

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