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OIL FOR FOOD: THE GLOBAL STORY OF EDIBLE LIPIDS

Journal of World-Systems Research

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Title OIL FOR FOOD: THE GLOBAL STORY OF EDIBLE LIPIDS
 
Creator Pitts, Martin
Dorling, Danny
Pattie, Charles
 
Description This paper addresses the issue of the globalization of food production and consumption in the last half-century through the medium of fats and oils, or lipids. The dual traits of being essential for human life and signifying a diverse range of regional styles of consumption make lipids an ideal bulk commodity to study international differences in food. FAOSTAT food balance sheet data on fats and oils from 1961 and 2003 are interrogated using correspondence analysis, which provides a means of displaying the principal trends in large tables of data. The analyses reveal evidence for a global convergence in lipid availability from 1961 to 2003 (from animal fats to vegetable oils), in addition to a trends towards an increased disparity which at the extremes is between the wealthiest, as importers of diversity, and least affluent regions, as the most resistant areas to homogenizing trends.
 
Publisher University Library System, University of Pittsburgh
 
Date 2007-02-26
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
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Format application/pdf
 
Identifier http://jwsr.pitt.edu/ojs/index.php/jwsr/article/view/358
10.5195/jwsr.2007.358
 
Source Journal of World-Systems Research; Volume 13, Issue 1, 2007; 12-32
1076-156X
 
Language eng
 
Relation http://jwsr.pitt.edu/ojs/index.php/jwsr/article/view/358/370
 
Rights Copyright (c) 2015 Martin Pitts, Danny Dorling, Charles Pattie
http://creativecommons.org/licenses/by/4.0