Food in world history
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 an…
Read More ↓Title Statements
- Full title :Food in world history / Jeffrey M. Pilcher.
Summary
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, [and] 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.
Read More ↓Edition Statements
- Publication Date:©2006
Publication Statements
- Publisher(s):Routledge
- Place of Publication:New York
- Language:eng
- Publication Date:©2006
The Physical Object
- Description:1 online resource (x, 132 pages)
Edition Identifiers
- ISBN:0203087666, 9780203087664, 1134385811, 9781134385812, 1282320408, 9781282320406, 1280244526, 9781280244520, 9786612320408, 6612320400, 9786610244522, 6610244529, 0203970055, 9780203970058
- oclc:ocm62319829
- LC Classification:TX353
- Dewey Decimal:641.3/009
Subjects
Writers
More from this Series
No reviews yet. Be the first to rate this work.
Related Works
more →
Safeguarding food quality
Instrumental methods for quality assurance in foods
Physical methods in food analysis
Micro-organisms in foods
Dairy processing: improving quality
Food preservation techniques
Compiling data for food composition data bases
Thermal technologies in food processing
Height, health, and history: nutritional status in the United Kingdo…
Floud, Roderick
Data sourcebook for food scientists and technologists
Economics of food processing in the United States
Files & Downloads
-
Food In World History (Themes in World History) -…
PDF · 903.4 KB · updated -
Food in world history -- (.pdf)
PDF · 3.5 MB · updated
Rate & Review