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Food in world history /

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Bibliographic Details
Main Author: Pilcher, Jeffrey M., 1965-
Format: Book
Language:English
Published: New York, NY : Routledge, 2006.
Series:Themes in world history.
Subjects:
Food > History.
Food supply > History.
Online Access:Table of contents
Table of Contents:
  • Introduction
  • The first world cuisine
  • The ingredients of change
  • The Columbian exchange
  • Sugar, spice, and blood
  • Nouvelle cuisines
  • Moral and political economies
  • The taste of modernity
  • The industrial kitchen
  • Cuisine and nation-building
  • Empires of food
  • Migrant cuisines
  • The global palate
  • Guns and butter
  • The green revolution
  • McDonaldization and its discontents
  • Culinary pluralism.