Buch, Englisch, 144 Seiten, Format (B × H): 158 mm x 235 mm, Gewicht: 259 g
Reihe: Themes in World History
Buch, Englisch, 144 Seiten, Format (B × H): 158 mm x 235 mm, Gewicht: 259 g
Reihe: Themes in World History
ISBN: 978-0-415-31146-5
Verlag: ROUTLEDGE
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 foodand 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.
Zielgruppe
Undergraduate
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
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
