The Future of Staple Foods
The Case of Bread in Egypt
Bibliographic Data
| ID | 4490559 |
|---|---|
| Authors | J Barnes (0000-0001-6586-422X, corresponding author) |
| Year | 2025 |
| Volume | 115 |
| Issue | 1-2 |
| Pages | 81-98 |
| Publication date | 2025-01-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Geographical Review (JOURNAL) |
| Journal identifiers | ISSN: 0016-7428 • E-ISSN: 1931-0846 |
| Publisher | Informa UK Limited (PUBLISHER • GB) |
| DOI | 10.1080/00167428.2023.2280656 |
| OpenAlex | W4388521385 |
| Language | EN |
| Citations received | 1 |
| References cited | 29 |
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
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| Unique citing works | 1 |
|---|---|
| Citations per year | 1 |
| Citation span | 2025 - 2025 (1) |
| Citation velocity | recent |
| Highly cited | No |
| Citation types | Neutral: 1 |