The Maltese food system and the Mediterranean

Gastoni, M.; Atkins, P.J.

doi:10.1023/a:1006880723291

The Maltese food system and the Mediterranean

Gastoni, M.; Atkins, P.J.

Authors

M. Gastoni

Peter Atkins p.j.atkins@durham.ac.uk

Abstract

The paper seeks to understand the Maltese food system in the context of its history and its geographical position within a broad Mediterranean setting of food production, processing, marketing and consumption. Although it has characteristics in common with Spain, Italy and Greece, Malta has some unusual features derived from its colonial heritage and its long-standing dependence upon imported foodstuffs. The future is uncertain because full membership of the European Union might threaten agricultural prosperity and indigenous food manufacturing. A ‘systems of provision’ approach to the study of the Maltese food system would be an appropriate framework for further research.

Citation

Gastoni, M., & Atkins, P. (1997). The Maltese food system and the Mediterranean. GeoJournal, 41(2), 127-136. https://doi.org/10.1023/a%3A1006880723291

Journal Article Type	Article
Publication Date	Jan 1, 1997
Deposit Date	Jan 18, 2013
Publicly Available Date	Jan 22, 2013
Journal	GeoJournal
Print ISSN	0343-2521
Electronic ISSN	1572-9893
Publisher	Springer
Peer Reviewed	Peer Reviewed
Volume	41
Issue	2
Pages	127-136
DOI	https://doi.org/10.1023/a%3A1006880723291
Publisher URL	http://link.springer.com/article/10.1023/A%3A1006880723291