Food in world history
Author(s)
Bibliographic Information
Food in world history
(Themes in world history)
Routledge, 2017
2nd ed
- : pbk
- : hbk
Available at 12 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Originally published: 2006
Includes bibliographical references and index
Description and Table of Contents
Description
The second edition of this concise survey offers a comparative and comprehensive study of culinary cultures and food politics throughout the world, from ancient times to the present day. It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history.
Including numerous case studies from diverse societies and periods, Food in World History explores such questions as:
What social factors have historically influenced culinary globalization?
How did early modern plantations establish patterns for modern industrial food production?
Were eighteenth-century food riots comparable to contemporary social movements around food?
Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas?
Have genetically modified foods fulfilled the promises made by proponents?
This new edition includes expanded discussions of gender and the family, indigeneity, and the politics of food. Expanded chapters on contemporary food systems and culinary pluralism examine debates over the concentration of corporate control over seeds and marketing, authenticity and exoticism within the culinary tourism industry, and the impact of social media on restaurants and home cooks.
Table of Contents
Introduction
1. The First World Cuisine
Part I. The Ingredients of Change
2. The Columbian Exchange
3. Sugar, Spice, and Blood
4. Nouvelles Cuisines
5. Moral and Political Economies
Part II. The Taste of Modernity
6. The Industrial Kitchen
7. Cuisine and Nation-Building
8. Empires of Food
9. Migrant Cuisines
Part III. The Global Palate
10. Guns and Butter
11. The Green Revolution
12. McDonaldization and its Discontents
13. Culinary Pluralism
Conclusion
by "Nielsen BookData"