The Future of Staple Foods

The Case of Bread in Egypt

Dados Bibliográficos

ID4490559
AutoresJ Barnes (0000-0001-6586-422X, autor correspondente)
Ano2025
Volume115
Fascículo1-2
Páginas81-98
Data de publicação2025-01-01
Peer ReviewedSim
Open AccessSim
TipoARTICLE
PeriódicoGeographical Review (JOURNAL)
Identificadores do periódicoISSN: 0016-7428 • E-ISSN: 1931-0846
EditoraInforma UK Limited (PUBLISHER • GB)
DOI10.1080/00167428.2023.2280656
OpenAlexW4388521385
IdiomaEN
Citações recebidas1
Referências citadas29

Staple foods are core components of our diets. In this paper, I look at the outlook for one of the world’s most widely eaten staples—bread—in a country which has one of the highest rates of consumption: Egypt. I examine, first, the wheat from which bread is made, looking at developments in Egyptian wheat farming, including efforts to breed new varieties, introduce water-saving planting techniques, and expand cultivation into the desert, as well as changing patterns of wheat imports. Second, I address shifts in the nature of bread in Egypt, examining alterations in the composition, size, and price of the government subsidized bread. Finally, I probe the question of whether Egyptians might eat less bread in the future. Through this analysis, I show how staples offer an apt lens through which to think about the cultural, ecological, and political dimensions of food and its future geographies

Agricultural economics · Agriculture · Consumption (sociology · Economics · Geography · Government (linguistics · Market economy · Social science · Sociology · Staple food · Subsidy · Agriculture, Land Use, Rural Development · Organic Food and Agriculture · Urban Agriculture and Sustainability