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Food in World History : THEMES IN WORLD HISTORY - Jeffrey M. Pilcher

Food in World History


Paperback Published: 20th December 2005
ISBN: 9780415311465
Number Of Pages: 144

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Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines the globalization of food and explores the political, social and environmental implications of our changing relationship with food.

Including numerous case studies from diverse societies and periods, Food in World History examines and focuses on:

  • how food was used to forge national identities in Latin America

  • the influence of Italian and Chinese Diaspora on the US and Latin America food culture

  • how food was fractured along class lines in the French bourgeois restaurant culture and working class cafes

  • the results of state intervention in food production

  • how the impact of genetic modification and food crises has affected the relationship between consumer and product.

This concise and readable survey not only presents a simple history of food and its consumption, but also provides a unique examination of world history itself.

'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

Acknowledgmentsp. ix
Introductionp. 1
The first world cuisinep. 8
The ingredients of changep. 17
The Columbian Exchangep. 19
Sugar, spice, and bloodp. 27
Nouvelle cuisinesp. 34
Moral and political economiesp. 42
The taste of modernityp. 51
The industrial kitchenp. 55
Cuisine and nation-buildingp. 63
Empires of foodp. 71
Migrant cuisinesp. 79
The global palatep. 87
Guns and butterp. 91
The Green Revolutionp. 100
McDonaldization and its discontentsp. 108
Culinary pluralismp. 113
Conclusionp. 118
Indexp. 123
Table of Contents provided by Ingram. All Rights Reserved.

ISBN: 9780415311465
ISBN-10: 0415311462
Audience: Tertiary; University or College
Format: Paperback
Language: English
Number Of Pages: 144
Published: 20th December 2005
Publisher: Taylor & Francis Ltd
Country of Publication: GB
Dimensions (cm): 22.23 x 15.24  x 1.27
Weight (kg): 0.26
Edition Number: 1