Food in World History

Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power.

Autorentext

Jeffrey M. Pilcher is Professor of History at the University of Toronto. His books include ¡Que vivan los tamales! Food and the Making of Mexican Identity (1998), Planet Taco: A Global History of Mexican Food (2012), and the Oxford Handbook of Food History (2012), and he is a co-editor of the journal Global Food History.

Klappentext

Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power.

Inhalt

Chapter 1: The First World Cuisine / Chapter 2: The Columbian Exchange / Chapter 3: Sugar, Spice, and Blood / Chapter 4: Nouvelles Cuisines / Chapter 5: Moral and Political Economies / Chapter 6: The Industrial Kitchen / Chapter 7: Cuisine and Nation Building / Chapter 8: Empires of Food / Chapter 9: Migrant Cuisines / Chapter 10: Guns and Butter / Chapter 11: The Green Revolution / Chapter 12: McDonaldization and Its Discontents / Chapter 13: Culinary Pluralism / Conclusion