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Food in World History

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Food in World History Cover

 

Synopses & Reviews

Synopsis:

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
  • 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.

Product Details

ISBN:
9780415311465
Author:
Pilcher, Jeffrey M.
Publisher:
Routledge
Author:
Pilcher, J.
Subject:
General
Subject:
History
Subject:
Food
Subject:
Food -- History.
Subject:
Food supply -- History.
Subject:
Cooking and Food-General
Series:
Themes in World History
Publication Date:
20051231
Binding:
TRADE PAPER
Language:
English
Pages:
132
Dimensions:
9.24x6.22x.45 in. .57 lbs.

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Related Subjects

» Cooking and Food » General
» Cooking and Food » Reference and Etiquette » Historical Food and Cooking
» History and Social Science » World History » General
» Reference » Science Reference » Technology

Food in World History New Trade Paper
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$45.50 In Stock
Product details 132 pages Routledge - English 9780415311465 Reviews:
"Synopsis" by , 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
  • 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.

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