Description
Now in its third edition, Food in World History explores culinary cultures and food politics throughout the world, from ancient times to the present day, with expanded discussions of industrialization, indigeneity, colonialism, gender, environment, and food and power.
It examines the long history of globalization of foods as well as the political, social, and environmental implications of our changing relationship with food, showing how hunger and taste have been driving forces in human history. Including numerous case studies from diverse societies and periods, such as Maya and Inca cuisines and peasant agriculture in the early modern era, Food in World History explores such questions as:
- What social factors have historically influenced culinary globalization?
- How did early modern plantations establish patterns for modern industrial food production?
- How will the climate crisis affect food production and culinary cultures?
- Did Italian and Chinese migrant cooks sacrifice authenticity to gain social acceptance in the Americas?
- Have genetically modified foods fulfilled the promises made by proponents?
With the inclusion of more global examples, this comprehensive survey is an ideal resource for all students who study food history or food studies.
Table of Contents
Chapter 1: The First World Cuisine
Part I: The Ingredients of Change
Chapter 2: The Columbian Exchange
Chapter 3: Sugar, Spice, and Blood
Chapter 4: Nouvelles Cuisines
Chapter 5: Moral and Political Economies
Part II: The Taste of Modernity
Chapter 6: The Industrial Kitchen
Chapter 7: Cuisine and Nation Building
Chapter 8: Empires of Food
Chapter 9: Migrant Cuisines
Part III: The Global Palate
Chapter 10: Guns and Butter
Chapter 11: The Green Revolution
Chapter 12: McDonaldization and Its Discontents
Chapter 13: Culinary Pluralism
Conclusion
