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基本説明
世紀の出版『ケンブリッジ世界の食物史大百科事典』の編者キプルによる、同書の知見を一般向けに広める好読み物。
This book providas a look at the globalzation of food from the days of the hunter-gatherers to present-day genetically modified plants and animals.
Full Description
Pepper was once worth its weight in gold. Onions have been used to cure everything from sore throats to foot fungus. White bread was once considered too nutritious. From hunting water buffalo to farming salmon, A Movable Feast chronicles the globalization of food over the past ten thousand years. This engaging history follows the path that food has taken throughout history and the ways in which humans have altered its course. Beginning with the days of hunter-gatherers and extending to the present world of genetically modified chickens, Kenneth F. Kiple details the far-reaching adventure of food. He investigates food's global impact, from the Irish potato famine to the birth of McDonald's. Combining fascinating facts with historical evidence, this is a sweeping narrative of food's place in the world. Looking closely at geographic, cultural and scientific factors, this book reveals how what we eat has transformed over the years from fuel to art.
Contents
Preface: a movable feast: ten millennia of food globalization; Introduction: from foraging to farming; 1. Last hunters, first farmers; 2. Building the barnyard; 3. Promiscuous plants of the northern fertile crescent; 4. Peripatetic plants of Eastern Asia; 5. Fecund fringes of the northern fertile crescent; 6. Consequences of the Neolithic; 7. Enterprise and empires; 8. Faith and foodstuffs; 9. Empires in the rubble of Rome; 10. Medieval progress and poverty; 11. Spain's New World, the Northern Hemisphere; 12. New world, new foods; 13. New foods in the southern New World; 14. The Columbian exchange and the Old Worlds; 15. The Columbian exchange and the New Worlds; 16. Sugar and new beverages; 17. Kitchen Hispanization; 18. Producing plenty in paradise; 19. The frontiers of foreign foods; 20. Capitalism, colonialism, and cuisine; 21. Homemade food homogeneity; 22. Notions of nutrients and nutriments; 23. The perils of plenty; 24. The globalization of plenty; 25. Fast food, a hymn to cellulite; 26. Parlous plenty into the twenty-first century; 27. People and plenty in the twenty-first century.
