Food in World History

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Pilcher, Jeffrey

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ISBN:9781032351490
Editorial: Routledge
Fecha de la edición:2023
Número de la edición: 3
Encuadernación:
Nº Pág.:174
Idiomas:Inglés

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/ Historia Económica

Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power.

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, such as Maya and Inca cuisines and peasant agriculture in the early modern era, 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?
How will the climate crisis affect food production and culinary cultures?
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?
With the inclusion of more global examples, this comprehensive survey is an ideal resource for all students who study food history or food studies.

Chapter 1: The First World Cuisine

Part I: The Ingredients of Change

Chapter 2: The Columbian Exchange

Chapter 3: Sugar, Spice, and Blood

Chapter 4: Nouvelles Cuisines

Chapter 5: Moral and Political Economies

Part II: The Taste of Modernity

Chapter 6: The Industrial Kitchen

Chapter 7: Cuisine and Nation Building

Chapter 8: Empires of Food

Chapter 9: Migrant Cuisines

Part III: The Global Palate