Food in world history
This book examines the globalisation of food, arguing that the diffusion of crops contributed to population growth and industrialisation, and exploring the political, social and environmental implications of our changing relationship with food.
History
VIII, 132 Seiten.
9780415311458, 9780415311465, 0415311454, 0415311462
254228302
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
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