**L’économie de l’alimentation** is a concise nonfiction study of how food functions within modern economic and social systems. Focused on the French-language scholarship of the mid-twentieth century, it examines alimentation as more than individual consumption: it is a field shaped by production, distribution, availability, and public policy. The work considers the links between agricultural output, nutrition, household needs, and organized food supply, showing how access to food depends on both economic structures and social priorities. With a compact scope, the book serves as a historical and analytical introduction to food economics. It is especially relevant for readers interested in the development of food-supply policy, the economic management of nutrition, and the institutional forces that influence what societies produce, distribute, and consume.