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:
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.
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1. The First World Cuisine Part 1: The Ingredients of Change 2. The Columbian Exchange 3. Sugar, Spice, and Blood 4. Nouvelles Cuisines 5. Moral and Political Economies Part 2: The Taste of Modernity 6. The Industrial Kitchen 7. Cuisine and Nation-Building 8. Empires of Food 9. Migrant Cuisines Part 3: The Global Palate 10. Guns and Butter 11. The Green Revolution 12. McDonaldization and its Discontents 13. Culinary Pluralism
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
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In U.S.A.
Descrizione libro Condizione: Good. SHIPS FROM USA. Used books have different signs of use and do not include supplemental materials such as CDs, Dvds, Access Codes, charts or any other extra material. All used books might have various degrees of writing, highliting and wear and tear and possibly be an ex-library with the usual stickers and stamps. Dust Jackets are not guaranteed and when still present, they will have various degrees of tear and damage. All images are Stock Photos, not of the actual item. book. Codice articolo 2-0415311454-G
Descrizione libro Hardcover. Condizione: Like New. Like New. book. Codice articolo D7F5-8-M-0415311454-6