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.
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.
Jeffrey M. Pilcher is Professor of History at the University of Toronto. His books include ¡Que vivan los tamales! Food and the Making of Mexican Identity (1998), Planet Taco: A Global History of Mexican Food (2012), and the Oxford Handbook of Food History (2012), and he is a co-editor of the journal Global Food History.
Inhaltsangabe
Chapter 1: The First World Cuisine Chapter 2: The Columbian Exchange Chapter 3: Sugar, Spice, and Blood Chapter 4: Nouvelles Cuisines Chapter 5: Moral and Political Economies Chapter 6: The Industrial Kitchen Chapter 7: Cuisine and Nation Building Chapter 8: Empires of Food Chapter 9: Migrant Cuisines Chapter 10: Guns and Butter Chapter 11: The Green Revolution Chapter 12: McDonaldization and Its Discontents Chapter 13: Culinary Pluralism Conclusion
Chapter 1: The First World Cuisine Chapter 2: The Columbian Exchange Chapter 3: Sugar, Spice, and Blood Chapter 4: Nouvelles Cuisines Chapter 5: Moral and Political Economies Chapter 6: The Industrial Kitchen Chapter 7: Cuisine and Nation Building Chapter 8: Empires of Food Chapter 9: Migrant Cuisines Chapter 10: Guns and Butter Chapter 11: The Green Revolution Chapter 12: McDonaldization and Its Discontents Chapter 13: Culinary Pluralism Conclusion
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