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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. |
More information: |
Reviews
Editorial reviews
Publisher Synopsis
'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 welcome addition to the literature on early modern and modern food history, both for its conciseness and its solidly global approach.' - Eric R. Dursteler, Brigham Young University in Canadian Journal of History, spring-summer 2008 Read more...
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