Food in world history
Author(s)
Bibliographic Information
Food in world history
（Themes in world history）
Routledge, 2023
3rd ed
- : hbk
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
- The only student-focused, short history of food around the world, the case studies give students many case studies to compare from various regions of the world
- Third edition includes updated material on industrialization, indigeneity, colonialism, gender, environment, and food and power.
- A brand-new opening chapter will relate to students the transition from foraging to farming across all the classical societies in the Mediterranean, China, Africa, South Asia, and the Americas.
- Packs a lot of content into a short book, so that professors have room to add other readings.
- Truly global in coverage
Table of Contents
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
by "Nielsen BookData"
