Indigenous Peoples' Food Systems: The many dimensions of culture, diversity and environment for nutrition and health

Today, globalization and homogenization have replaced local food cultures.
The 12 case studies presented in this book show the wealth of knowledge in indigenous communities in diverse ecosystems, the richness of their food resources, the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. The unique styles of conceptualizing food systems and writing about them were preserved.

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