Franklin

Food in world history [electronic resource] / Jeffrey M. Pilcher.

Author/Creator:
Pilcher, Jeffrey M., 1965-
Publication:
New York, NY : Routledge, 2006.
Series:
Themes in world history.
Themes in world history
Format/Description:
Book
1 online resource (143 p.)
Subjects:
Food -- History.
Food supply -- History.
Form/Genre:
Electronic books.
Language:
English
Summary:
Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food.Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on:how food was used to forge national identities in Latin Americathe influence of Italian and Chinese Diaspora on the US and Latin America food culture<
Contents:
Introduction
The first world cuisine
The ingredients of change
The Columbian exchange
Sugar, spice, and blood
Nouvelle cuisines
Moral and political economies
The taste of modernity
The industrial kitchen
Cuisine and nation-building
Empires of food
Migrant cuisines
The global palate
Guns and butter
The green revolution
McDonaldization and its discontents
Culinary pluralism.
Notes:
Description based upon print version of record.
Includes bibliographical references and index.
ISBN:
1-134-38581-1
1-282-32040-8
1-280-24452-6
9786612320408
9786610244522
0-203-08766-6
0-203-97005-5
OCLC:
475975014
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