| Description |
1 online resource (143 pages) |
| Series |
Themes in World History |
|
Themes in world history.
|
| Contents |
Book Cover; Title; Copyright; Contents; Acknowledgments; Introduction; Chapter 1 The first world cuisine; Part I The ingredients of change; Chapter 2 The Columbian Exchange; Chapter 3 Sugar, spice, and blood; Chapter 4 Nouvelle cuisines; Chapter 5 Moral and political economies; Part II The taste of modernity; Chapter 6 The industrial kitchen; Chapter 7 Cuisine and nation-building; Chapter 8 Empires of food; Chapter 9 Migrant cuisines; Part III The global palate; Chapter 10 Guns and butter; Chapter 11 The Green Revolution; Chapter 12 McDonaldization and its discontents |
|
Chapter 13 Culinary pluralismConclusion; Index |
| 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 culturehow food was fractured along class lines in th |
| Notes |
Print version record |
| Subject |
Food.
|
|
Food supply
|
|
Food
|
|
Food Supply
|
|
food.
|
|
Food
|
|
Food supply
|
| Form |
Electronic book
|
| ISBN |
9780203970058 |
|
0203970055 |
|
