World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization

1. Auflage 2012
ISBN: 978-0-7656-8278-9
Verlag: Routledge

Buch, Englisch, 800 Seiten, Format (B × H): 236 mm x 325 mm, Gewicht: 2494 g

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

Autoren/Hrsg.

Snodgrass, Mary Ellen

Fachgebiete

• Sozialwissenschaften Politikwissenschaft Politische Ideologien Marxismus, Kommunismus

Inhaltsverzeichnis

Introduction. A-Z Entries. Chronologies. Glossary. Appendix. Master Bibliography.

Über Autor(innen)

Mary Ellen Snodgrass has written and edited over thirty books on literature and culture.