Food in world history / Jeffrey M. Pilcher.
Material type:
TextSeries: Themes in world historyPublisher: New York, NY : Routledge, c2005Description: viii, 132 pISBN: - 0415311454 (hardback)
- 0415311462 (pbk.)
- 641.3/009 22
- TX353 .P46 2005
Contents:
1. The first world cuisine -- 2. The Columbian exchange -- 3. Sugar, spice, and blood -- 4. Nouvelle cuisines -- 5. Moral and political economies -- 6. The industrial kitchen -- 7. Cuisine and nation-building -- 8. Empires of food -- 9. Migrant cuisines -- 10. Guns and butter -- 11. The green revolution -- 12. McDonaldization and its discontents -- 13. Culinary pluralism.
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
| Book | City Campus City Campus Main Collection | 641.3009 PIL (Browse shelf(Opens below)) | 1 | Available | A397084B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
| 641.3009 CAM The Cambridge world history of food / | 641.3009 CIV Cuisine and culture : a history of food & people / | 641.3009 FER Near a thousand tables : a history of food / | 641.3009 PIL Food in world history / | 641.3009 TAN Food in history / | 641.3009 TAN Food in history / | 641.300941 COL Taste : the story of Britain through its cooking / |
1. The first world cuisine -- 2. The Columbian exchange -- 3. Sugar, spice, and blood -- 4. Nouvelle cuisines -- 5. Moral and political economies -- 6. The industrial kitchen -- 7. Cuisine and nation-building -- 8. Empires of food -- 9. Migrant cuisines -- 10. Guns and butter -- 11. The green revolution -- 12. McDonaldization and its discontents -- 13. Culinary pluralism.
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