Food in world history (Book, 2006) [WorldCat.org]
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Food in world history
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Food in world history

Author: Jeffrey Pilcher
Publisher: New York, NY : Routledge, 2006.
Series: Themes in world history.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:

This book examines the globalisation of food, arguing that the diffusion of crops contributed to population growth and industrialisation, and exploring the political, social and environmental  Read more...

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Details

Genre/Form: History
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Jeffrey Pilcher
ISBN: 0415311454 0415311462 9780415311458 9780415311465
OCLC Number: 254228302
Notes: Literaturangaben.
Description: VIII, 132 Seiten.
Contents: 1. The First World Cuisine Part 1: The Ingredients of Change 2. The Columbian Exchange 3. Sugar, Spice, and Blood 4. Nouvelles Cuisines 5. Moral and Political Economies Part 2: The Taste of Modernity 6. The Industrial Kitchen 7. Cuisine and Nation-Building 8. Empires of Food 9. Migrant Cuisines Part 3: The Global Palate 10. Guns and Butter 11. The Green Revolution 12. McDonaldization and its Discontents 13. Culinary Pluralism
Series Title: Themes in world history.
Responsibility: Jeffrey M. Pilcher.
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'This is a solid little book that does an admirable job of incorporating a good deal of recent scholarship on food and foodways in a succinct and accessible fashion ... Food in World History is a Read more...

 
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