Food in world history (Book, 2006) []
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Food in world history

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

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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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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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 Read more...

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