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Food in world history / Jeffrey M. Pilcher.

Taylor & Francis eBooks Complete Available online

Taylor & Francis eBooks Complete
Format:
Author/Creator:
Contributor:
Series:
Language:
English
Subjects (All):
Physical Description:
1 online resource (viii, 153 pages.)
Edition:
Second edition.
Place of Publication:
  • [Place of publication not identified] : [publisher not identified], [2017]
  • New York, NY : Routledge, 2017.
System Details:
text file
Contents:
  • The first world cuisine
  • Part I. The ingredients of change : The Columbian exchange
  • Sugar, spice, and blood
  • Nouvelles cuisines
  • Moral and political economies
  • Part II. The taste of modernity : The industrial kitchen
  • Cuisine and nation-building
  • Empires of food
  • Migrant cuisines
  • Part III. The global palate : Guns and butter
  • The green revolution
  • McDonaldization and its discontents
  • Culinary pluralism.
Notes:
  • Includes bibliographical references and index.
  • Electronic reproduction. London Available via World Wide Web.
  • Description based on print version record.
Other Format:
Online version: Pilcher, Jeffrey M., 1965- Food in world history.
ISBN:
  • 9781315718941
  • 1315718944
Publisher Number:
  • 99989049267
  • 40027280967
Access Restriction:
Restricted for use by site license.

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